Ingredients

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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

1 tbsp fresh chopped coriander

100g frozen peas

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Sweet Potato and Tofoo Curry with Cauli Rice

Serves 2 • Prep 15 min • Cooking

Sweet Potato and Tofoo Curry with Cauli Rice
Ingredients

Underline

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

1 tbsp fresh chopped coriander

100g frozen peas

Method

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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.