Name: Sweet potato, cashew and tofu curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 50 gram butter; 200 gram firm tofu, cubed; 1 onion, sliced; 2 clove garlic, crushed; 2 ginger, peeled, sliced; 1 small red chilli, chopped; 1 tablespoon ground coriander; 1 tablespoon garam marsala; 2 teaspoon cumin seeds; 2 teaspoon fennel seeds; 500 gram sweet potato, peeled, chopped; 1 1/2 cup vegetable stock; 1 cup cashews, toasted; 125 gram sugar snap peas, to serve; couscous, to serve; lemon wedges, to serve

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.

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Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

50 gram butter

200 gram firm tofu, cubed

1 onion, sliced

2 clove garlic, crushed

2 ginger, peeled, sliced

1 small red chilli, chopped

1 tablespoon ground coriander

1 tablespoon garam marsala

2 teaspoon cumin seeds

2 teaspoon fennel seeds

500 gram sweet potato, peeled, chopped

1 1/2 cup vegetable stock

1 cup cashews, toasted

125 gram sugar snap peas, to serve

couscous, to serve

lemon wedges, to serve

Method

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.
Note

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