Name: Tofu & Sweet Potato Curry
Total time: 40 min
Yield: 4
Cuisine: Asian-Inspired
Ingredients: 560g Tofu; Large Handful of Garden Peas; 2 Cloves of Garlic; 330g Cauli Couscous; Bunch of Coriander; 2 Brown Onions; 1 Sweet Potato; 1 Vegetable Stock Cube; 400ml Coconut Milk; 2 Tbsp Medium Curry Paste; Olive Oil

Tofu & Sweet Potato Curry

A lovely, rich curry. One for the vegan MOB. The fresh coriander at the end really lifts the dish.

Asian-Inspired Dinner Party Curry

Heat a non-stick pan. Add the sliced brown onions and sliced garlic cloves. Fry until soft. Add the tofu cubes and curry paste, stir fry for 1 minute and then add the sweet potato.

Stir well. Dissolve stock cube into 300ml of water and pour the coconut milk and stock over. Bring to the boil, reduce the heat, cover and simmer for 20 minutes

After 20 minutes, remove the lid and let the curry bubble away and reduce until it has thickened. Cover and set aside.

Couscous time. Pour some olive oil into a frying pan and add your cauliflower couscous. Add a large handful of frozen peas. Cook until the peas are hot and then add a large handful of chopped coriander. Season with salt and pepper. Remove from the heat.

Time to serve up. Divide the cauliflower couscous between four plates, top with the curry and garnish with any leftover coriander leaves. Enjoy!