Sweet potato, cashew and tofu curry

This flavoursome vegetarian curry is packed full of fresh produce and fragrant spices that make a delicious family dinner when served up with fluffy couscous. Tender sweet potato, crunchy cashews and protein-packed tofu make this dish just as tasty as it is nutritious.
Cashew, sweet potato and tofu curryWoman's Day



1.Melt butter in a frying pan on high. Fry tofu 4-5 minutes, turning, until golden all over. Transfer to a plate lined with paper towel. Set aside.
2.In same pan, saute onion, garlic, ginger and chilli 4-5 minutes, until lightly golden. Stir in spices. Cook 1 minute, until fragrant.
3.Add sweet potato, stock and cashews to pan. Bring to boil. Reduce heat to medium. Simmer, covered, 10-15 minutes, until potato is tender.
4.Return tofu to pan with sugar snap peas. Cook 1-2 minutes, to heat through. Serve with couscous and lemon wedges.

Prepare sugar snap peas by trimming ends and pulling away strings.


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