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Sweet Potato, Ginger, Spinach & Tofu Curry

Serves 3-4

Here is another excellent GUEST RECIPE from Green Kitchen Stories, link below. They suggest additions such as mustard seeds, ground coriander, curry leaves or chili with the other spices if you have it on hand. Replace any of the vegetables with whatever is in season – pumpkin, zucchini, tomatoes or aubergine will all fit right in. A splash of yogurt is also nice on top if you are not vegan.    It is important not to overcook the vegetables and to taste to make sure the seasoning and flavouring of the spices are at the right levels.



2 tbsp coconut oil or olive oil
1 yellow onion
6 cloves garlic
1 large chunk (at least 2 inches / 5 cm)  or more if you like it zingy of fresh ginger root
2 tbs ground turmeric or fresh, grated
1 tsp ground cumin (optional)
1 tsp salt
1 large sweet potato (approx 500 g / 1 pound) cut into inch cubes
Half broccoli cut into small florets
Half cauliflower cut into small florets
1 can (400 ml) coconut milk (or half water if you want it lighter)
390 g tofu, drained and cut into 1 inch / 2,5 cm cubes (squash between two boards with a weight for 10 mins to make it a little firmer
2 large handfuls fresh spinach
Juice of one or two limes (according to taste)


Serve with
a large handful cashew nuts, pan roasted
2 cups cooked quinoa or rice
a sprinkle of nigella seeds (optional)
fresh coriander/cilantro (optional)






  1. Add coconut oil to a large sauce pan on medium heat. 

  2. Peel and finely chop onion, garlic and ginger and add to the pan together with turmeric and cumin. Stir and cook for a few minutes until the onion is soft.   Do add a little extra water to prevent burning and place lid on Wok.

  3. Meanwhile, peel and cut the sweet potato in 1 inch / 2,5 cm cubes. Add the sweet potato to the pan and let sauté for a few minutes. Stir around every now and then to make sure nothing is burnt. You can add a splash of water or more oil if the spices stick to the bottom of the pan.

  4. Cut broccoli and cauliflower into florets and add to the pan together with the coconut milk and tofu.   Cook until the sweet potato cubes are soft and tender (about 10 - 15 minutes).   Keep testing as the vegetables become soft very quickly.

  5. Remove from the heat, add spinach and a squeeze of lime and stir around. Taste and add more salt and spices if needed.

  6. Serve in bowls with cooked quinoa, cashew nuts, nigella seeds and some fresh coriander. and you can also add a dollop of yoghurt, if you wish - we thought it tasted really nice with the yoghurt.

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