High-protein sweet potato, tofu & chickpea curry

Serves 3
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Directions

  1. 1Cut sweet potatoes and cauliflower into florets.
  2. 2Season sweet potatoes and cauliflower with spices.
  3. 3Add olive oil and salt to the vegetables.
  4. 4Cut butternut squash, remove seeds, and score it.
  5. 5Place the sweet potatoes, cauliflower, and butternut squash in a baking dish.
  6. 6Roast the sweet potatoes, squash, and cauliflower in the oven.
  7. 7Tear up the tofu and put it in a bowl.
  8. 8Cover the tofu in a marinade of olive oil, nutritional yeast, curry powder, garlic powder, salt, and lemon juice.
  9. 9Leave the marinated tofu in the fridge.
  10. 10Toast and grind cumin and coriander seeds in olive oil in a frying pan.
  11. 11Slowly fry off your diced red onion until softened.
  12. 12Add grated garlic, grated ginger, and chopped chilli to the onion mixture.
  13. 13Add ground spices (Garam masala, coriander, cumin, curry powder, turmeric, smoked paprika, cinnamon, salt, black pepper) and more olive oil.
  14. 14Add grated fresh tomatoes or canned chopped tomatoes.
  15. 15Add cooked chickpeas.
  16. 16Add vegetable stock.
  17. 17Simmer the curry base on a low heat for 10 minutes.
  18. 18Remove the roasted sweet potato and cauliflower from the baking dish.
  19. 19Add the marinated tofu chunks into the baking dish with the squash.
  20. 20Pop the tofu onto roast for 10 minutes.
  21. 21Scoop the roasted butternut squash flesh out of its skin and into a blender.
  22. 22Add soaked cashews, silken tofu, nutritional yeast, lemon juice, salt, black pepper, and a splash of water to the blender.
  23. 23Blend all creamy sauce ingredients until smooth.
  24. 24Pour the creamy sauce into the curry base.
  25. 25Combine everything together in the pan.
  26. 26Add some of the roasted sweet potato and cauliflower to the curry.
  27. 27Add the roasted tofu chunks to the curry.
  28. 28Garnish with fresh coriander, nigella seeds, and a drizzle of yogurt.

Ingredients

  • 300 g block of tofu
  • 1 tbsp olive oil
  • 2 tbsp nooch
  • 0.5 tsp curry powder
  • 0.5 tsp garlic powder
  • 0.33 tsp salt
  • 1 tbsp lemon juice
  • 0.5 a large cauliflower
  • 1 whole small cauliflower
  • 1 tsp cumin
  • 1 tsp coriander
  • 0.33 tsp turmeric
  • salt
  • pepper
  • 2 large sweet potatoes
  • 3 medium/small sweet potatoes
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp coriander
  • 0.33 tsp cinnamon
  • 0.5 a butternut squash
  • olive oil
  • salt
  • roasted butternut squash flesh
  • 30 g soaked cashews
  • 280 g silken tofu
  • 0.33 cup nooch
  • 1 the juice of one lemon juice
  • 0.25 tsp salt
  • black pepper
  • splash water
  • 2 tbsp olive oil
  • 1 tsp toasted and ground cumin seeds
  • 1 tsp toasted and ground coriander seeds
  • 1 finely diced red onion
  • pinch salt
  • 4 cm piece grated ginger
  • 3 grated garlic cloves
  • 0.5 a deseeded and finely chopped red chilli
  • 0.5 tbsp Garam masala
  • 1.5 tsp coriander
  • 1.5 tsp cumin
  • 0.5 tbsp curry powder
  • 0.5 tsp turmeric
  • 2 tsp smoked paprika
  • 0.5 tsp cinnamon
  • pinch salt
  • pinch black pepper
  • olive oil
  • 120 g grated fresh tomatoes or canned chopped tomatoes
  • 240 g cooked chickpeas
  • 0.5 liter vegetable stock
  • coriander
  • nigella seeds
  • yogurt

Equipment

baking dishovenmixing bowlfrying panblender

Tips

  • The recipe is perfect for meal prep.
  • Omit chilli if you like less spice.