Almond Butter Curry with Sweet Potato, Smoked Tofu, Spinach and Black Eyed Peas (V, GF)
Almond butter and spices in this curry create a rich and deep flavour that is delicious, comforting, and satisfying. The variety of ingredients included in the curry - sweet potato, smoked tofu, spinach, and black eyed peas - make it nutritious, nourishing, and healthy.
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.
Notes
*Do not put coconut milk in the refrigerator, so that cream and water do not separate. If you only have a can of coconut milk that was already in the refrigerator, you can still use it in this recipe. Just take half of the amount of cream and the other half of water that has separated from the cream.
*I used a very spicy curry powder in this recipe. If you prefer, you can use a mild one instead.
*You can make more brown rice as a side but for me this quantity is enough.
*Nutrition facts calculated without the brown rice and the almonds for the topping.
Nutrition
Serving: 1 servingCalories: 462kcalCarbohydrates: 48gProtein: 19gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 863mgFiber: 12gSugar: 9g
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