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Sweet potato, broccoli, tofu and cashew curry
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Elevate this vegetarian curry with crunchy cashews, packed with potassium, iron, and vitamin E for added nutrition and flavor.
Ingredients:
  • 350g firm tofu, drained, cut into 1.5cm cubes
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp fresh ginger, finely grated
  • 2 tsp brown mustard seeds
  • 5.00 gm ground cumin
  • 1/2 tsp ground turmeric
  • 1/4 tsp dried chilli flakes
  • 44.40 gm no-added-salt tomato paste
  • 375ml (1 1/2 cups) water
  • 300g sweet potato, peeled, diced
  • 150g green beans, trimmed, sliced
  • 250g broccoli, trimmed, cut into florets
  • 40.00 ml cashews, unsalted, roasted, finely chopped
  • 70g (1/4 cup) natural yoghurt, plus extra to serve (optional)
  • 2.00 gm brown sugar
  • Baby herbs, to serve
  • 500.00 ml steamed quinoa, to serve
Instructions:
  • 1. Preheat a large saucepan over high heat and lightly spray with olive oil. Cook tofu in two batches until golden, about 2-3 minutes per side. Transfer to a plate. 2. Reduce heat to medium and spray the pan with a bit more oil. Cook onion until soft, about 5 minutes, stirring occasionally. 3. Add garlic, ginger, mustard seeds, cumin, turmeric, and chilli flakes. Cook until aromatic, about 1-2 minutes. 4. Stir in tomato paste and cook for an additional minute until well combined.
  • Combine water and sweet potato in a pot and bring to a boil. Lower the heat and simmer covered for 15 minutes until the potato is tender. Add tofu, beans, and broccoli and simmer covered for an additional 5 minutes until vegetables are tender. Stir in cashews, yogurt, and sugar. Serve with a dollop of yogurt and a sprinkle of herbs alongside quinoa.

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