Refuel with this sweet potato and tofoo curry with Cauli Rice
Yuuum… We need this tasty veggie curry in our lives! Easy to prep, speedy to cook and tasty to boot. That’s a winner in our book!
Ingredients (Serves 2)
160g Indian Tofoo
2tbsp 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
1tbsp coconut oil
1tsp cumin seeds
2tbsp fresh chopped coriander
100g frozen peas
Method
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.
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 2 minutes, add the cauliflower, cover the pan and cook for 5 minutes.
Toss the peas into the curry and cook for a further 5 minutes.
Scatter the coriander over the cauliflower, fold it through then divide between 2 serving plates, top with the curry and serve hot.
For more information, visit tofoo.co.uk
