Green Bean Sweet Potato Tofu Curry

Indo-German: Green Bean Sweet Potato Tofu Curry

The story of some of my best culinary creations goes something like this: I have a dish in mind but either I didn’t go shopping or otherwise don’t have all the ingredients. I look around in the fridge and comb the shelves. At first glance, I’m always doubtful, but within a few minutes I’ve got stuff all over the counter and suddenly I’m feeling far more optimistic.

This curry came into existence on one such evening. Half a block of tofu and half a brick of frozen green beans in the freezer. One tomato left. Two sweet potatoes and a few shallots just chilling in the cupboard. What to do? I wanted something with Indian and Thai flavors but with a slight spin. Fresh thyme! I put on some music and got chopping…

Green Bean Sweet Potato Tofu Curry

serves 3-4 / prep+cooking time: 25 min.

2 cups / 300g green beans (fresh or frozen) cut
10oz / 300g extra firm tofu cut in strips or cubes
2 large sweet potatoes peeled, cubed/sliced
1 tomato, chopped or 1 Tbsp tomato paste
1 medium onion or 1 large shallot chopped/diced
1 clove garlic diced/crushed
1/4 cup raisins or dates chopped
1 1/4 cups / 300ml soymilk
1 1/4 cups / 300ml water or veg stock
1/2 cup nutritional yeast flakes*
1 Tbsp soy sauce or tamari
1 Tbsp lemon juice or balsamic vinegar
1/2 tsp brown mustard seeds
1/2 tsp black pepper ground
1/2 tsp turmeric
1 tsp coriander ground
1/2 tsp cumin ground
1/2 tsp thyme
1/2 tsp red pepper flakes or 1 green chili diced
1/2 tsp sea salt
3-4 Tbsp veg oil or margarine

  1. Heat oil/margarine in a large pot on medium
  2. Add mustard seeds, pepper, coriander, cumin, turmeric
  3. After mustard seeds start to pop, add garlic, onion/shallot, chili / red pepper
  4. Fry, stir, until onions and garlic start to brown, about 2 min
  5. Add beans and tofu, stir, raise heat to medium high, fry 2 min
  6. Add sweet potato, tomato, raisins/dates, soy sauce; stir and fry 2 min
  7. Add soymilk, bring to low boil, stirring occasionally (2-3 min)
  8. Add water/veg stock and lemon juice/vinegar, return to low boil (1-2 min)
  9. Add nutritional yeast (*or 2 Tbsp flour) slowly while stirring, add salt
  10. Simmer on low, stirring occasionally, allow to thicken (3-5 min)
  11. Serve with jasmine or basmati rice, garnish with fresh basil or parsley

Variations: Feeling more western than eastern? Replace cumin, coriander, red pepper/chili, soy sauce with 1 Tbsp Herbes de Provence, 1-2 Tbsp cooking wine. Chopped sun dried tomatoes work well, too.

 

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