Fans of a traditional Indian curry will love this sweet potato and Tofoo curry with cauli rice. It’s goodness from the first ingredient to the last.
Ingredients (serves 2)
160g Indian Spiced 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
Method
Heat a non-stick pan and add the Tofoo cubes and curry paste, stir fry for a 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.
Meanwhile, trim the cauliflower and divide into florets, blitz in a food processor until mixture resembles fine crumbs.
Heat the coconut oil in a pan and cook the cumin seeds for two minutes, add the cauliflower, cover the pan and cook for five minutes.
Scatter the coriander over the cauliflower, fold it through then divide between two serving plates, top with the curry and serve hot.
Recipe courtesy of Tofoo
