This almond butter curry is an incredibly satisfying, comforting, and warming meal. The combination of spices and roasted almond butter creates a deep and rich flavour. I love how smoked tofu, sweet potato, spinach, and black eyed peas complement the almond butter and spice mix so well – they are a perfect combination. The variety of ingredients in this curry makes it nutritious, nourishing, and healthy. Roasted crushed almonds are scattered on top to add some crunch. Serve with lemony brown rice on the side.
This almond butter curry is truly a delight to eat. I love how just the right amount of each spice creates a wonderful taste. Chilli flakes, fresh ginger, turmeric, garam masala, and of course curry powder produce an amazing flavour – especially when paired with a little bit of full-fat coconut milk and almond butter, which add incredible creaminess. Use coconut oil in this recipe, as it also adds a delightful aroma. Lemony brown rice is the perfect companion to this curry. Adjust the quantity of rice to suit your preference.
If you’re interested in more curry recipes, check out my peanut butter curry with potatoes, carrots, green peas and green lentils. It’s made with similar spices but tastes very different. Chana masala is another incredibly flavourful curry.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
Almond Butter Curry with Sweet Potato, Smoked Tofu, Spinach and Black Eyed Peas (V, GF)
Ingredients
Almond butter curry:
- 10 ml (2 tsp) coconut oil
- 3/4 tsp chilli flakes
- 2 cm fresh ginger peeled and minced
- 1 (200g) medium sweet potato peeled and cubed
- 200 ml (3/4 cup + 4 tsp) water
- 100 ml (1/3 cup + 4 tsp) full-fat coconut milk cream and water
- 2 1/2 tsp curry powder
- 1/2 tsp turmeric powder
- 1/4 tsp garam masala
- 1/4 tsp salt or to taste
- 100 g smoked tofu cubed
- 1 can black eyed peas drained of water (240g after discarding the liquid)
- 18 g (1 tbsp) roasted smooth almond butter
- 150 g fresh spinach
Brown rice:
- 100 g brown rice
- 240 ml (1 cup) water
- 2.5 ml (1/2 tsp) olive oil
- 10 ml (2 tsp) lemon juice
- 1/8 tsp salt or to taste
Topping:
- 10 g almonds roasted and crushed
Instructions
- Roast almonds for the topping at 180 °C for 10 min. Crush them into smaller pieces.
- Cook brown rice in water with 1/2 tsp of olive oil, which prevents the rice from sticking. Cook for about 25 min. After it's cooked, add lemon juice and salt. Mix together.
- While the rice is cooking, heat coconut oil in a larger pot and add chilli flakes and minced ginger. Cook for about 30s.
- Add cubed sweet potato and mix.
- Add water and coconut milk.
- Add curry powder, turmeric, garam masala, and salt. Mix together. Bring it to boil, then turn to low and cook for 10 min.
- Then add cubed smoked tofu and black eyed peas. Bring it to boil again, then turn to low and cook for another 5 min.
- Add almond butter and wait for it to melt into the curry, then also add spinach. Press the spinach into the curry, so it wilts. Bring it to boil once again, then turn to low and cook for another 5 min.
- Divide the brown rice between two bowls. Divide the curry mixture between two bowls. Sprinkle crushed roasted almonds on top of the curry. Serve warm.
1 Comment
Szymon
February 15, 2022 at 18:53This looks incredible! I would love to try it !!! <3