Cashew, sweet potato & tofu curry

Womans~Day

Cooking time: Less than 60 minutes

Serves: 4

Type: Easy; Curry

Tools

Kitchen friendly view

5 stars - based on 1 reviews

Ingredients

50g butter
200g firm tofu, cubed
1 onion, sliced
2 garlic cloves, crushed
2cm ginger, peeled, sliced
1 small red chilli, chopped
1 tablespoon ground coriander
1 tablespoon garam marsala
2 teaspoons cumin seeds
2 teaspoons fennel seeds
500g sweet potato, peeled, chopped
1½ cups vegetable stock
1 cup cashews, toasted
125g sugar snap peas
couscous, lemon wedges,
to serve

Preparation method

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.
In same pan, saute onion, garlic, ginger and chilli 4-5 minutes, until lightly golden. Stir in spices and cook 1 minute, until fragrant.
Add sweet potato, stock and cashews to pan. Bring to boil. Reduce heat to medium. Simmer, covered, 10-15 minutes, until potato is tender.
Return tofu to pan with sugar snap peas. Cook 1-2 minutes, to heat through. Serve with couscous and lemon wedges.

TOP TIP

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

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