Creamy Sweet Potato Peanut Butter Tofu with Garam Masala
Ingredients
- 1 small red onion
- 3 garlic cloves
- 1/2 cm ginger, grated
- 1 sweet potato, 400-500g
- Firm tofu, 250g
- 2-3 tbsp peanut butter (or almond butter)
- 1 cup split red lentils (about 250ml)
- 600ml crushed tomatoes
- 400ml coconut milk (or other plant-based cooking cream)
- 300-500ml water
- 350g chickpeas (1.5 tetra cans)
- 250g tomatoes
- 2-3 tbsp garam masala powder
- Salt and pepper, to taste
- 2 tbsp tomato paste
- Pinch of cayenne pepper
- Pinch of sugar
- 2-3 tbsp oil
- Extras: green peas
Preparation
Press the tofu to remove excess water. Optional: sprinkle with cornstarch, salt, pepper, and cayenne pepper for crispiness.
Dice garlic and red onion. Fry them in oil with grated ginger until golden brown. Add chickpeas and diced tofu along with garam masala, salt, pepper, and cayenne pepper. Once golden brown, add diced sweet potato.
Pour in crushed tomatoes, coconut milk, and water. Add a pinch of sugar, tomato paste, and peanut butter. Simmer on medium heat.
After 10 minutes, add red lentils and cook for 20 minutes until sweet potato and lentils are soft.
Add more water if needed. Add 2/3 of the diced tomatoes. Add the rest once cooked.
Optional: add green peas or spinach to the mixture.
Serve and enjoy!
