Now that the weather is cooling off again, it’s a perfect time to try this warming curry. The sweet potatoes break down a lot, forming a thick and hearty sauce.
1/2 large sweet onion, chopped
1 -2 teaspoon olive oil
2 tablespoons curry powder
1 tablespoon cumin
1 teaspoon cinnamon
10 ounces fresh spinach, washed, stemmed and coarsely chopped
2 large sweet potatoes, peeled and diced (about 2 lbs)
1/2 cup water
1 (14 1/2 ounce) can diced tomatoes
8 ounces tofu, pressed
jasmine rice or brown rice, for serving
Cut the tofu into squares, pour some soy sauce over it, and bake in a glass pan at 350 for about 30 minutes.
Cook the sweet potatoes however you prefer. I baked mine, let cool a little, and cubed.
While sweet potatoes cook, heat 1-2 tsp of olive oil over medium heat.
Add onions and sauté 2-3 minutes, or until they begin to soften.
Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.
Add tomatoes with their juices, and the tofu, stir to combine.
Add ½ cup water and raise heat up to a strong simmer for about a minute or two.
Add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.
When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
Add the cooked sweet potatoes to the liquid, and stir to coat.
Simmer for another 3-5 minutes, or until flavors are well combined.
Transfer to serving dish, and serve hot over rice.