Serves:2

Sweet Potato and Tofu Curry with Cauli Rice

Sweet Potato and Tofu Curry with Cauli Rice

Prep: 15 min

Cooking: 25 min

160g Indian Tofoo

2 tbsp. medium curry paste

200g sweet potato, peeled and diced

1 onion, peeled and diced

1 clove of garlic, peeled and crushed

100ml coconut milk

200ml vegetable stock

1 small cauliflower

1 tbsp. coconut oil

1 tsp cumin seeds

2 tbsp. fresh chopped coriander

100g frozen peas

  1. Heat a non-stick pan and add the Tofoo cubes and curry paste, stir fry for 1 minute then add the sweet potato, onion, and garlic, stir well then pour the coconut milk and stock over. Bring to the boil, reduce the heat, cover and simmer for 20 minutes.
  2. Meanwhile, trim the cauliflower and divide into florets, blitz in a food processor until mixture resembles fine crumbs.
  3. Heat the coconut oil in a pan and cook the cumin seeds for 2 minutes, add the cauliflower, cover the pan and cook for 5 minutes.
  4. Toss the peas into the curry and cook for a further 5 minutes.
  5. Scatter the coriander over the cauliflower, fold it through then divide between 2 serving plates, top with the curry and serve hot.

Per serving

471kcal

25.4g fat 14.8g saturates 44.8g carbohydrates

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