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Tofu And Veg Curry Recipe

Ingredients

How to make it

  • Chop the tofu into 1 inch cubes. Fry in some olive oil and set aside on paper towel to drain.
  • Chop onion, garlic, chilli and ginger. Peel and chop up the sweet potato into fairly small pieces, otherwise it will take forever to cook! If using fresh beans, chop them up too.
  • Heat some oil in a pan, and stir fry the onion, ginger, garlic and chilli for a minute. Add in the sweet potato, turmeric and cumin. and cook for about 2 minutes to get the flavors going.
  • Add the coconut cream, and allow to simmer with the lid on to soften the sweet potato. If the curry starts to thicken too much, add a little water.
  • Once the sweet potato has softened, remove lid, and add beans and tofu. Gently fold into the sauce so as not to break up the tofu. Cook for a few minutes to allow the beans to soften. I like them a little crunchy still, but if you dont, add them sooner, then add the tofu when they are cooked.
  • Add the spinach, gently fold in and allow a minute for it to begin wilting.
  • Take off the heat, stir in the coriander and serve with rice and poppadoms.

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