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+ servings

Tofu, Sweet Potato and Chickpea Curry

This is an ever-evolving recipe that is very forgiving and easy to throw together. It seems especially tasty on cool rainy days. And it can be as spicy as you want: the red chili is optional but adds a nice kick if you like that sort of thing. If not, leave it out!
Prep Time15 mins
Active Time40 mins
Total Time55 mins
Course: Soups and Stews
Yield: 4 servings


  • 1 large sweet potato cooked and diced
  • 1 small onion diced
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 red chili white membranes and seeds removed (optional)
  • 1–2 tsp fresh ginger minced or grated
  • 2 tsp curry powder
  • 1 lb firm tofu drained and diced
  • 1 ½ cups cooked chickpeas (or 1 can, drained and rinsed)
  • 1 14.5oz can no salt added diced tomatoes
  • 1 cup lite coconut milk
  • cooked brown rice to server


  • Prior to prepping the curry: Bake or microwave the sweet potato(es) in their skin until done but still firm. Once cool, peel and dice.
  • Combine onion and olive oil in a large pot. Sauté over medium-high heat for 3-4 minutes or until soft.
  • Reduce heat to medium and add garlic, chili pepper, fresh ginger and 1 tsp of the curry powder. Stir and continue cooking for about 5 minutes.
  • Add diced tofu, chickpeas, tomatoes, diced sweet potatoes, lite coconut milk and the other 1 tsp of curry powder to the pot.
  • Reduce heat to low, cover and simmer for about 30 minutes. Add greens, stir to mix and continue cooking until the greens wilt slightly.
  • Serve over brown rice or your favorite whole grain.