Tofu sweet potato kale curry with tamaring garlic and ginger

Tofu, Sweet Potato & Kale Curry with Tamarind & Ginger

Course: Main Course
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 1
Author: Joanne


  • 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


  1. 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.

  2. 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.

  3. After 5 minutes, add the chopped garlic and ginger, stir and cook for a minute.

  4. Now stir in the curry powder, tamari and then the mylk.  Lastly, add the tamarind paste and stir through.

  5. 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.

  6. Lastly, add the chopped kale leaves and stir through for 1 minute.

  7. Serve with your choice of rice and eat while still hot.

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