Sweet Potato Madras with Smoked Tofu
This one has more ingredients, but it's worth it! Hot, sweet and smokey, all at the same time.
Servings: 2 people
- 1 chopped onion
- 2 tsp garlic puree
- 1 small red chilli
- 1 tsp grated ginger
- 2 tsp vegetable oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3 tbsp fresh chopped coriander
- 1 tsp tumeric
- 1 tsp hot chilli powder
- 40 g frozen peas
- 40 g tinned sweetcorn
- 150 g chopped sweet potato (large chunks, parboiled for 10 minutes)
- 200 g smoked tofu (chopped into cubes)
- 400 g tinned chopped tomatoes
- 30 g fresh spinach leaves
Blend the onion, garlic, chilli and ginger into a paste. Turn oven to 180C in preparation.
Heat the veg oil in a pan, then add the paste with 1 tsp water. Fry for a few minutes until soft.
Add the cumin, both corianders, tumeric and chilli powder, frying for 2 minutes.
Add the peas, sweetcorn and sweet potato with 1 tsp water. Cook for a few minutes.
At around this time, put your smoked tofu in the oven to cook for 5 minutes.
Add the chopped tomatoes and spinach to the pan, then cover and allow to simmer for 15 minutes. The sweet potato should be soft but not crumble.
Serve up with your choice of rice/chips/naan/poppadoms. Add a small handful of smoked tofu to the top of your curry.
If you're not usually a fan of tofu, I urge you to give smoked a try. It tastes nothing like plain tofu! You can smoke your own tofu by soaking in 2 tbsp soy sauce and 1 tbsp liquid smoke, and baking for 15 minutes.
I sometimes buy ready prepared. You can get brands Dragonfly, Taifun or Tofoo from health shops or Holland and Barrett.