Cauliflower, Sweet Potato and Tofu Curry {Vegan}

Cauliflower, Sweet Potato and Tofu Curry {Vegan}

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Curried Veg and Tofu

As is often the case with the dishes like this that I make, it was an experiment using the ingredients in the fridge and cupboard that I felt compelled to play with. It wasn’t difficult to prepare, is low in fat but very flavourful.

Ingredients

3 cups vegetable stock
1 onion, sliced
4 garlic cloves, minced
2 cm piece of ginger, peeled and minced
4 medium sized red chilli peppers
1/2 cup tomato paste
1/2 cup raisins
2  teaspoons ground coriander
1 teaspoon tumeric
1 teaspoon curry powder
1 tablespoon tamari/Bragg’s amino
1 cup red lentils, rinsed
2 small sweet potatoes, peeled and chopped
1/2 head medium cauliflower, chopped into florets
1 cup spinach/kale/caisim, chopped roughly
1 block firm tofu

Directions

  • First heat 1/4 cup vegetable stock in a large skillet. Add the garlic, onion, ginger, chillis and saute for about 5 minutes until the onion is soft. Now stir in the spices and tomato paste and saute for a further 2-3 minutes
  • Next, add the raisins, soy sauce, the remaining stock, lentils and sweet potato, and cook for about 15 minutes, until the lentils are soft.
  • Now, add the cauliflower, cover the skillet, and allow to simmer for a further 10 minutes. Add the tofu and stir through the curry so it is lightly heated. Last add the spinach so that it wilts into the curry.
  • It is now ready to serve with rice or on its own. Keeps in a container in the fridge for two days (great for leftovers!)

Serves 4 

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