Sweet Potato, Broccoli, and Tofu Curry Recipe
Dive into the delightful world of Indian cuisine with this vibrant and nutritious Sweet Potato, Broccoli, and Tofu Curry, a dish that beautifully balances flavor and health in every bite. This recipe showcases the heartwarming combination of sweet potatoes, tender broccoli, and protein-packed tofu, all enveloped in a rich and aromatic curry sauce. Perfect for a wholesome lunch or dinner, this vegetarian dish is not just satisfying but also wonderfully colorful, making it a feast for the eyes as well.
Ingredients
| Ingredient | Quantity |
|---|---|
| Broccoli (cut into small florets) | 1 cup |
| Sweet Potato (skin removed and cubed) | 1 |
| Tofu (cut into small cubes) | 150 grams |
| Kala Jeera | 1 teaspoon |
| Salt (to taste) | As required |
| Onion (chopped) | 1 |
| Tomatoes (chopped) | 2 |
| Ginger (chopped) | 1 inch |
| Garlic | 4 cloves |
| Green Chilli | 1 |
| Cashew Nuts | 1 tablespoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Garam Masala Powder | 2 teaspoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~200 kcal |
| Protein | ~8 g |
| Carbohydrates | ~30 g |
| Dietary Fiber | ~6 g |
| Fat | ~8 g |
| Sodium | ~300 mg |
Preparation Time
| Duration | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Total Time | 40 minutes |
Servings
| Servings | Quantity |
|---|---|
| Number of Servings | 4 |
Instructions
To begin creating your Sweet Potato, Broccoli, and Tofu Curry, start by heating a generous splash of oil in a large saucepan over medium heat. Once the oil is shimmering, add the chopped onions, ginger, and minced garlic, sautéing them gently until the onions become soft and translucent, allowing their natural sweetness to emerge and fill your kitchen with a warm aroma.
Next, it’s time to elevate the flavors by incorporating your spice powders—add the cumin powder, turmeric powder, red chili powder, and garam masala powder, stirring them into the mixture until well combined and fragrant. Introduce the chopped tomatoes and green chili to the pan, along with a pinch of salt to enhance the flavors. Cook this mixture, mashing it gently until the tomatoes soften and break down, allowing their juices to meld beautifully with the spices and the raw smell dissipates.
Once your tomato base has reached a lovely, saucy consistency, add the cashew nuts and sauté for an additional two minutes, allowing them to toast slightly and infuse their richness into the sauce. Remove the pan from the heat and let the mixture cool slightly before transferring it to a blender. Blend with a splash of water until you achieve a smooth and creamy paste—this will serve as the heart of your curry.
Now, return to your saucepan or a kadai. Heat a bit more oil over medium heat, and once hot, add the kala jeera (black cumin seeds), letting them sizzle and release their distinctive flavor. Introduce the cubed sweet potatoes to the pan, cooking them until they start to soften—about 5-7 minutes. Then, add the broccoli florets and tofu cubes, giving everything a gentle toss to coat in the fragrant oil, cooking for another 10 minutes until the vegetables are tender but still vibrant.
Pour in your prepared masala paste, mixing well to coat all the vegetables and tofu in that luscious, spiced sauce. If the curry appears too thick, add a splash of water to reach your desired consistency and sprinkle in additional salt to taste. Allow the curry to simmer for about 10 minutes, letting all the flavors meld together beautifully.
Once your Sweet Potato, Broccoli, and Tofu Curry is ready, serve it hot, paired perfectly with steamed rice, jeera rice, or fragrant peas pulao, transforming your everyday lunch into an extraordinary feast.
Enjoy this delicious, wholesome curry that’s sure to become a cherished recipe in your culinary repertoire, bringing warmth and joy to your table with every serving!
