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