Curry

Sweet Potato, Ginger, Spinach & Tofu Curry
Serves 6

As I have mentioned above, there are plenty of ways to tweak this recipe. Feel free to add mustard seeds, ground coriander, curry leaves or chili with the other spices if you have it on hand. Replace any of the vegetables with whatever is in season – pumpkin, zucchini, tomatoes or aubergine will all fit right in. A splash of yogurt is also nice on top if you are not vegan.

2 tbsp coconut oil or butter
1 yellow onion
3 cloves garlic
1 large chunk (at least 2 inches / 5 cm) fresh ginger root
2 tsp ground turmeric or fresh, grated
1/2 tsp ground cumin (optional)
1 tsp salt
1 large sweet potato (approx 500 g / 1 pound)
1 broccoli
1 cauliflower
2 cans (800 ml) coconut milk (or half water if you want it lighter)
7 oz / 200 g tofu, drained and cut into 1 inch / 2,5 cm cubes
2 large handfuls fresh spinach
1/2 lime, juice

Serve with
a large handful cashew nuts, pan roasted
2 cups cooked quinoa or rice
a sprinkle of nigella seeds (optional)
fresh coriander/cilantro (optional)

Add coconut oil to a large sauce pan on medium heat. Peel and finely chop onion, garlic and ginger and add to the pan together with turmeric and cumin. Stir and cook for a few minutes until the onion is soft. Meanwhile, peel and cut the sweet potato in 1 inch / 2,5 cm cubes. Add the sweet potato to the pan and let sauté for a few minutes. Stir around every now and then to make sure nothing is burnt. You can add a splash of water or more oil if the spices stick to the bottom of the pan. Cut broccoli and cauliflower into florets and add to the pan together with the coconut milk and tofu. Cook until the sweet potato cubes are soft and tender (about 15 minutes). Remove from the heat, add spinach and a squeeze of lime and stir around. Taste and add more salt and spices if needed.

Serve in bowls with cooked quinoa, cashew nuts, nigella seeds and some fresh coriander.

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