Potato Curry with Green Beans and Tofu

Adapted from The Gastrokid Cookbook

Every once in a while, I reserve the right to make a dish that I love even if it causes my husband to groan. He’s not a huge fan of tofu, nor does he love a big steaming pot of starchy vegetables served over rice. When the weather has turned and the air is crisp, this is my favorite kind of a meal.

  • 1/4 cup olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, chopped
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • 1 large sweet potato, peeled and cut into 1/2-inch dice
  • 2 large Yukon Gold potatoes, peeled and cut into 1/2-inch dice
  • 1 teaspoon kosher salt
  • 1-15.5 oz can diced tomatoes
  • 1-5.5 oz. can coconut milk
  • 1 cup cold water
  • 1 large bay leaf
  • 14 oz. extra firm tofu, cut into 1/2-inch cubes
  • 1/2 pound green beans, cut into 1-inch lengths
  • Hot cooked basmati rice, for serving
  • 1/2 cup roasted, unsalted cashews, crushed
  • Fresh cilantro, for serving
  • In a large saucepan or Dutch oven, warm the olive oil over medium heat. Add the onion and garlic, stirring to coat with the warm oil. Allow the onion and garlic to soften and become very fragrant, about 5 minutes. Add the garam masala, cumin, turmeric, ginger and cinnamon and stir for another minute or two. Add the sweet potato, Yukon Gold potatoes and the salt. Stir to combine.
  • Add the tomatoes, coconut milk, water and bay leaf. Turn the heat up to high and bring the mixture to a boil, stirring gently. Reduce the heat to a simmer and allow the mixture to cook uncovered for about 20 minutes, or until the potatoes are tender. Add the tofu and green beans, stirring very gently as not to break up the delicate tofu cubes. When the beans are crisp-tender and the tofu is heated through, remove the pot from the heat.
  • Serve over basmati rice garnished with crushed cashews and chopped cilantro.

Preparation time: 20 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 6

One response to “Potato Curry with Green Beans and Tofu”

  1. Nikki S. says:

    Really nice flavor, and a great dish for a rainy fall evening.

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