Cauliflower, sweet potato and tofu curry
Orange sweet potato (kumara)
600 g, cut into 2cm pieces
Indian curry paste
¼ cup(s), (75g)
Canned diced tomatoes
2 cup(s), (1/2 medium cauliflower), cut into florets
Low-fat Greek yoghurt
300 g, cut into 3cm pieces
1 x 3 second spray(s)
- 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.
- Add tomatoes, cauliflower and 1 cup (250ml) water and bring to the boil. Reduce heat and simmer, covered, for 8–10 minutes.
- 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.