Tofu & Sweet Potato Curry
I love batch cooking and this tofu and sweet potato curry is one of my old favourite batch cooks to eat throughout the week - but this time i decided to give it a makeover - I added some Blue Diamond UK Unsweetened Almond Breeze, and it has totally revamped it!
200g chestnut or button mushrooms
2 red peppers
1 red onion
3 small sweet potatoes (mine weighed 570g)
100g black olives
3 cloves of garlic
240g firm tofu
200ml unsweetened Almond Breeze almond milk.
3 tins of chopped tomatoes
2 tsp ground cinnamon
2 tsp mild curry powder
1 tsp ground chilli powder
1 tsp cumin powder
1 tsp miso paste (can leave this and add a large pinch of salt in stead)
1 tbsp olive oil
1 tsp coconut oil
Start by prepping the veg. Dice the onions, crush the garlic, halve the olives slice the mushrooms and cut the red peppers into 1/2 inch (roughly!) squares. Wash the potatoes well, then cube them into small pieces (around 1-2 cm, depending on how much time you have - smaller will cook faster!).
Heat a large pan over a medium heat and add the olive oil and onion. Stir regularly until they begin to soften, then add the garlic and keep it moving so it doesn’t burn.
Once the onions have softened, add the spices, except the chilli powder, the miso paste and sweet potato. Cover with a lid for 5 minutes, then add the tins of chopped tomatoes and stir well. Place the lid back on pan and leave to cook for around 20 minutes, mixing occasionally.
In the mean time, prepare the tofu by cutting into small cubes and frying in coconut oil in a separate pan until golden. Keep stirring to cook slowly and evenly.
Once the potatoes start to soften at the edges, add the red peppers and mushrooms, then leave for another 15 minutes before stirring in the tofu, black olives and almond milk. Then, you can add the chilli powder, salt and pepper to taste.
Once all the veg is soft to pierce with a fork, the curry is ready to serve. I like to top it with a spoonful of coyo and corriander, and serve on a bed of brown rice and steamed greens.
The creation of this recipe was sponsored by Blue Diamond UK