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Dinner recipe · from the recipe book

Dry Sweet Potato and Paneer-Style Tofu Sabzi

Crisp-edged cubes of tofu and sweet potato tossed with zucchini and green pepper in toasty cumin, coriander and ginger, finished with lime and cilantro over fluffy couscous.

Dry Sweet Potato and Paneer-Style Tofu Sabzi

Ingredients

  • 14 oz400 gFirm tofupressed and cut into 3/4-inch cubes
  • 3 medium400 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 2 cups chopped250 gZucchinicut into 1/2-inch half-moons
  • 1 cup chopped150 gGreen bell pepperdiced
  • 1½ medium150 gYellow onionthinly sliced
  • 4 cloves12 gGarlicminced
  • 2 tbsp grated12 gFresh gingergrated
  • 2½ tbsp36 gCanola oil
  • 2½ tsp5 gGround cumin
  • 2¼ tsp4 gGround coriander
  • ¾ tsp2 gGround turmeric
  • ¾ tsp2 gChili powder
  • ¾ tsp5 gSalt
  • 1½ cups360 gWater
  • 1⅓ cups240 gCouscous, dry
  • 2 tbsp30 gLime juice
  • ¾ cup chopped12 gFresh cilantrochopped

Steps

  1. Prepare all vegetables, the tofu, garlic, ginger and cilantro before you start cooking.
  2. Heat one-third of the canola oil in a large skillet over medium-high heat. Add the tofu and fry, turning, until golden on most sides, 8 to 10 minutes. Transfer to a plate.
  3. Add another third of the canola oil to the skillet. Add the sweet potato and cook, stirring now and then, until browned at the edges, about 6 minutes.
  4. Add the remaining third of the canola oil, then the onion, and cook until softened, about 4 minutes. Stir in the garlic and ginger for 1 minute.
  5. Sprinkle in the cumin, coriander, turmeric, chili powder and half of the salt; stir 30 seconds until fragrant.
  6. Pour in 120 g (one-third) of the water, cover and cook over medium-low until the sweet potato is just tender, about 8 minutes.
  7. Meanwhile, bring the remaining two-thirds of the water and the remaining half of the salt to a boil in a small pot, stir in the couscous, cover, take off the heat and let stand 5 minutes, then fluff with a fork.
  8. Uncover the skillet, raise the heat to medium-high and add the zucchini and green bell pepper. Stir-fry until crisp-tender and the pan is dry, about 5 minutes.
  9. Return the tofu to the skillet and toss until hot and coated in the spices. Stir in the lime juice.
  10. Serve the curry over the couscous, scattered with the cilantro.

Contains: Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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