BatchJoy
Shopping list
Plant-based· VG · GF · DF

Sweet Potato, Spinach & Tofu Curry

Golden tofu and sweet potato in a mild spinach and light coconut curry.

makes 22 blocks, about 26p each

Jump to recipe

BatchJoy
batchjoy.com/recipes/sweet-potato-spinach-and-tofu-curry/
Illustration of a bowl of Sweet Potato, Spinach & Tofu Curry
Time
45 min25 min prep · 20 min cook
Makes
22 blocks
Cost per blockPer block
26p
Calories per blockCalories
64 kcal
Fibre per blockFibre
1.5g

You’ll need

Batch size
  • 400gfirm tofu, pressed, 1.5cm cubes
  • 400gsweet potato, 1.5cm dice
  • 300gfrozen leaf spinach
  • 200ggreen beans, 2cm lengths
  • 300mllight coconut milk
  • 30gspring onions, sliced
  • 20gfresh ginger
  • 15mlrapeseed oil
  • 2 clovesgarlic, crushed
  • 12ggaram masala, cumin, coriander, turmeric
  • 1 cubestock cube
  • 200mlwater

Allergens: Soya. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Basmati rice · A chapati · Quinoa and cucumber

Method

  1. Fry the tofu in half the oil until golden on most sides; set aside.
  2. Fry the garlic, ginger and spices in the rest of the oil for 1 minute.
  3. Add the sweet potato, coconut milk and stock. Simmer, lid on, for 15 minutes.
  4. Add the green beans, spinach and tofu and simmer 6 minutes. Stir in the spring onions.
  5. Cool and freeze in 70g blocks.
kcalproteincarbsfatfibresalt
Per block643.5g5.8g3.1g1.5g0.23g
Per 3 blocks19210.5g17.4g9.3g4.5g0.69g

Cook’s notes

  • Use firm tofu, not silken: firm tofu is low in FODMAPs.
  • Press the tofu for 15 minutes so it browns and holds its shape after freezing.
  • Tofu gets a slightly chewier, meatier texture once frozen.

Serve it

Basmati rice · A chapati · Quinoa and cucumber.

This is general guidance, not medical advice. IBS triggers vary from person to person, so talk to your GP or a registered dietitian before changing your diet.

Keeps 3 months frozen · cool within 2 hours · never refreeze thawed blocksPrinted from BatchJoy

Freeze, reheat and serve

Freeze
Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat
Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion
3 blocks (210g) make a dinner for one adult: about 192 kcal and 10.5g protein before rice, bread or potatoes.

Sweet Potato, Spinach & Tofu Curry questions

Can I use fresh spinach?

Yes, but use a good deal more by weight, as fresh leaves wilt right down. Stir it in by the handful at step 4 until it collapses.

Can I swap the sweet potato?

Ordinary potato works. Cut it to the same 1.5cm dice and give it a few extra minutes so it is tender.

Why fry the tofu first?

Frying gives the tofu a golden crust that holds up in the sauce. Adding it back near the end stops it breaking up.

Sauces that go with it

More plant-based recipes · All recipes

Updated . Nutrition, costs and yields are estimates. Gluten-free assumes gluten-free stock cubes.

Cooking Sweet Potato, Spinach & Tofu Curry