Tofu and sweet potato curry with rice

Tofu and sweet potato curry with rice

A simply delicious, quick and easy fake-away! Use calcium set tofu to increase your calcium intake for the day.

Prep time:
Cooking time:


  • 110g basmati rice, dry weight
  • 1 medium carrot, peeled and sliced
  • 100ml Knorr gluten-free and lactose free vegetable stock
  • 200g firm tofu cut into 1.5 cm chunks
  • 200g sweet potatoes, peeled and cut into 1cm cubes
  • 1 large onion, peeled and finely chopped
  • 3 cloves of fresh garlic, peeled and finely chopped
  • 3cm piece of fresh ginger root, peeled and finely chopped
  • 0.5 red chilli, de-seeded and finely chopped
  • 2 tsps garam masala
  • 1 tsp turmeric
  • 1 tsp fennel seed
  • 0.5 tsps mustard seed
  • 1x400g can of finely chopped tomatoes
  • 2 tbsps of chopped fresh coriander (optional)
  • Method

    1. Heat a deep non-stick frying pan and add onions, ginger, garam masala, fennel seeds, mustard seeds, chilli, turmeric, sweet potato, carrot and garlic. Cook until the potato is just starting to soften, then add the tomatoes and vegetable stock.

    2. Bring to the boil, then reduce down to a simmer and cook for 10-14 minutes.

    3. Add the tofu to the sweet potato mix and reduce the heat to a gentle simmer.

    4. Whilst the curry is cooking, heat a saucepan of water until boiling. Add the rice and cook for 10-12 minutes. Drain and divide between two warmed plates

    5. Stir in the coriander (if using)into the curry and serve with the cooked rice.

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