Tofu sweet potato kale curry with tamaring garlic and ginger

Tofu, Sweet Potato & Kale Curry with Tamarind & Ginger

The Balanced Kitchen
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 1


  • 1 tsp rapeseed oil
  • 1 large brown onion peeled and chopped
  • 1 inch fresh ginger root peeled, chopped finely
  • 1 large clove garlic peeled, chopped small
  • 1 tsp curry powder
  • 1 tbsp tamari
  • 1 cup thick plantbased milk or use a combintation of plantbased yoghurt and mylk or coconut milk from a can
  • 1 tsp tamarind paste
  • 200 g firm tofu cut into squares
  • 1 small sweet potato pre-baked if possible, if not you will need to peel, chop and steam it until soft
  • 2 leaves kale chopped
  • 1 cup rice white or brown


  • Begin by half filling a pan with water, bring to the boil and add the rice.  Cook as per packet instructions while you prepare the rest of the meal.
  • Add the oil and onion to a large frying pan and stir together over a low heat.  Add a lid and allow to cook on a low heat for about 5 minutes to allow the onions to soften.
  • After 5 minutes, add the chopped garlic and ginger, stir and cook for a minute.
  • Now stir in the curry powder, tamari and then the mylk.  Lastly, add the tamarind paste and stir through.
  • Keeping the heat on low, add the tofu squares and pre-cooked sweet potato and allow to simmer for a few minutes until heated through.  If you are using sweet potato which has been in the fridge, this will take a little longer to heat through than that from room temperature or straight from the oven roasted.
  • Lastly, add the chopped kale leaves and stir through for 1 minute.
  • Serve with your choice of rice and eat while still hot.
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