Sweet Potato and Tofu Curry
I bought a Paneer Curry from a Vegetarian cafe the other day and got a little obsessed by the flavours. Below is my version, without the Paneer (Indian firm cheese). I replaced the Paneer with Tofu.
I call it Sweet Potato and Tofu Curry.
1 cup of raw cashew pieces
1 can of tomato pieces
250 gm tofu piece
1 cup of brown rice
2 medium sweet pieces
1/2 head of Broccoli
10 green beans
1 small geen capsicum
1 small zuccini
3 – 4 tablespoons Olive oil
Salt and Pepper
Herbs and spices for curry
1 thumb size piece of fresh ginger
2 large cloves of garlic
1 teaspoon each of garam masala, cumin, turmeric
1/2 teaspoon of nutmeg and coriander
First things first
Soak cashew pieces for 1 hour by covering them with boiling water.
Partially drain, process to a paste and set aside.
Grate ginger and garlic. Chop the chillies and combine all the spices.
Heat oil in large pot and add the herbs and spices. Break them up with a wooden spoon as as they cook. Add diced onion. This should all be cooked in a couple of minutes, be careful not to burn them. Pour in the tomatoes stir and allow to thicken. Once the mixture has reduce begin spooning in the cashew paste, stirring continually. Allow the mixture to simmer slowly for about 5 minutes. Add a little water to loosen mixture every now and then. Peel and chop sweet potatoes (into approximately 2 cm square pieces) and slice tofu into cubes (1 cm pieces approx). Add 1 can of water,sweet potato, and tofu to the sauce. Bring to the boil then turn it down to a simmer for about 15 minutes.
Boil the rice and chop remain vegetables in small pieces. In another saucepan cover green veggies with the boiling water, bring to the boil and turn off the heat.
Drain vegies and mix with boiled rice. Serve with the Sweet Potato and Tofu Curry.
For a variation you can add chopped fresh mint to the rice and veggies.