Cauliflower, sweet potato and tofu curry
4
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Give these 6 simple ingredients a little love and attention and transform them into a flavoursome veggie curry.
Ingredients
Orange sweet potato (kumara)
600 g, cut into 2cm pieces
Indian curry paste
¼ cup(s), (75g)
Canned diced tomatoes
400 g
Cauliflower
2 cup(s), (1/2 medium cauliflower), cut into florets
Greek yoghurt, plain, low-fat, no added sugar
¾ cup(s)
Firm tofu
300 g, cut into 3cm pieces
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large saucepan with oil and heat over high heat. Cook sweet potato, stirring, for 2–3 minutes or until starting to brown. Add paste and cook, stirring, for 1 minute or until fragrant.
2
Add tomatoes, cauliflower and 1 cup (250ml) water and bring to the boil. Reduce heat and simmer, covered, for 8–10 minutes.
3
Add yoghurt and simmer, uncovered, for 5 minutes or until sweet potato and cauliflower are tender. Stir in tofu and cook for 1 minute or until heated through. Serve.
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