Serves 3
Directions
- 1Start by roasting sweet potato, squash and cauliflower.
- 2Tear up your tofu, cover in a marinade and leave in the fridge whilst you get on with making the base of the curry.
- 3Fry off your onion.
- 4Add garlic, ginger, chilli spices, tomatoes, chickpeas and some stock.
- 5Simmer that on a low heat for 10 minutes.
- 6Remove the sweet potato and cauliflower from the oven.
- 7Put the tofu chunks in and put them on to roast for 10 minutes.
- 8Squash out its skin, then blend with the rest of the creamy sauce ingredients.
- 9Combine everything together, reserving some of the roasted veg for garnish.
Ingredients
- 240 g Chickpeas
- 280 g Silken tofu
- 30 g cashew nuts
- 300 g Firm Tofu
- 15 g Nooch
- sweet potato
- squash
- cauliflower
- onion
- garlic
- ginger
- chilli spices
- tomatoes
- stock
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