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Cashew, sweet potato & tofu curry

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B6, H, C, D, E, P
MineralsChromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 50g butter

  2. 200g firm tofu, cubed

  3. 1 onion, sliced

  4. 2 garlic cloves, crushed

  5. 2cm ginger, peeled, sliced

  6. 1 small red chilli, chopped

  7. 1 tablespoon ground coriander

  8. 1 tablespoon garam marsala

  9. 2 teaspoons cumin seeds

  10. 2 teaspoons fennel seeds

  11. 500g sweet potato, peeled, chopped

  12. 1 1/2 cups vegetable stock

  13. 1 cup cashews, toasted

  14. 125g sugar snap peas

  15. couscous, lemon wedges,

  16. to serve

Instructions Jump to Ingredients ↑

  1. Melt butter in a frying pan on high. Fry tofu 4-5 minutes, turning, until golden all over. Transfer to a plate lined with paper towel. Set aside.

  2. In same pan, saute onion, garlic, ginger and chilli 4-5 minutes, until lightly golden. Stir in spices and cook 1 minute, until fragrant.

  3. Add sweet potato, stock and cashews to pan. Bring to boil. Reduce heat to medium. Simmer, covered, 10-15 minutes, until potato is tender.

  4. Return tofu to pan with sugar snap peas. Cook 1-2 minutes, to heat through. Serve with couscous and lemon wedges.

  5. TOP TIP Prepare sugar snap peas by trimming ends and pulling away strings.

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