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Photo of Cauliflower, sweet potato and tofu curry by WW

Cauliflower, sweet potato and tofu curry

4 - 8
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
Give these 6 simple ingredients a little love and attention and transform them into a flavoursome veggie curry.


Orange sweet potato (kumara)

600 g, cut into 2cm pieces

Indian curry paste

¼ cup(s), (75g)

Canned diced tomatoes

400 g


2 cup(s), (1/2 medium cauliflower), cut into florets

Low-fat Greek yoghurt

¾ cup(s)

Firm tofu

300 g, cut into 3cm pieces

Oil spray

1 x 3 second spray(s)


  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.


SERVING SUGGESTION: Steamed green peas and brown rice.