Sweet Potato Peanut Butter Tofu Stew
Ingredients
- 1 small red onion
- 3 garlic cloves
- 1 sweet potato, 300-500g
- Tofu 250g
- Peanut butter 2 tbsp
- Split red lentils (around 250ml)
- 600ml crushed tomatoes
- 400ml coconut milk
- 200ml water
- 1.5 cans chickpeas (350g)
- 250g tomatoes
- 2-3 tbsp garam masala
- Salt and pepper
- 2 tbsp tomato paste
- Pinch of cayenne pepper
- Pinch of sugar
- 2-3 tbsp oil
Preparation
Press the tofu to remove water, and optionally sprinkle with corn starch, salt, pepper, and cayenne pepper to make it crispier.
Dice garlic and red onion, then fry in oil until golden brown.
Add the chickpeas and diced tofu in larger cubes along with garam masala, salt, pepper, and cayenne pepper, and cook until golden brown.
Add the sweet potato diced into medium or small pieces.
Pour in the crushed tomatoes, coconut milk, and water, then add a pinch of sugar, tomato paste, and peanut butter, and allow to boil on medium heat.
After 10 minutes, add the red lentils and cook for 20 minutes until both the sweet potato and red lentils are soft.
Add more water as necessary.
Add two-thirds of the tomatoes, diced, and add the rest once cooked.
Optionally, add some green peas or spinach to the mix.
