High protein sweet potato, tofu & chickpea curry

INGREDIENTS 👉For the tofu: 300g block of tofu Tofu marinade: 1 tbsp olive oil, 2 tbsp nooch, 1/2 tsp curry powder, 1/2 tsp garlic powder, 1/3 tsp salt, 1 tbsp lemon juice. 👉 For the Roasted sweet potato, cauli and squash: 1/2 a large cauliflower, or a whole small one, broken into florets Spices for roasting the cauli: 1 tsp cumin, 1 tsp coriander, 1/3 tsp turmeric, salt and pepper 2 large or three medium/ small sweet potatoes Spices for roasting: 1 tsp cumin, 1 tsp smoked paprika, 1 tsp coriander, 1/3 tsp cinnamon 1/2 a butternut squash, seeds removed and cross scored Olive oil and salt on all of the roasted veg 👉 for the creamy sauce: The roasted butternut squash flesh 30g soaked cashews 280g silken tofu 1/3 cup nooch Juice of one lemon 1/4 tsp salt Black pepper Splash of water for blending 👉For the main body 2 tbsp olive oil 1 tsp cumin seeds, toasted and ground 1 tsp coriander seeds, toasted and ground 1 red onion, finely diced Pinch salt 4cm piece of ginger, grated 3 garlic cloves, grated 1/2 a red chilli, deseeded and finely chopped (omit if you like less spice) 👉Ground spices: 1/2 tbsp Garam masala, 1.5 tsp coriander, 1.5 tsp cumin, 1/2 tbsp curry powder, 1/2 tsp turmeric, 2 tsp smoked paprika, 1/2 tsp cinnamon, pinch salt, pinch black pepper More olive oil 120g grated fresh tomatoes or canned chopped tomatoes (about half a tin) 240g cooked chickpeas 1/2 a litre of veg stock To serve: coriander, nigella seeds, yoghurt

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pre heat oven to 200c

Step 2

1️⃣Break the cauli into florets, chop the sweet potato into medium chunks. Transfer to a baking tray, cover in oil, spices and salt. Score and oil the squash, then place cut side down on another tray. Oil the other side. Roast everything for 30-35 mins until taking on a nice golden colour.

Step 3

2️⃣Soak the nuts in boiling water and set aside. Tear the tofu into irregular chunks. Add all the tofu marinade ingredients to the tofu and combine. Set aside in the fridge.

Step 4

3️⃣Chop all you aromatics, grate your fresh tomatoes and measure out spices. Toast the whole spices in a dry frying pan, then bash in a pestle and mortar.

Step 5

4️⃣Fry the whole bashed spices in olive oil for 1 min, then add the onion and a pinch of salt. Fry on a medium heat for 8-10 mins. Add the ginger, garlic and chilli, fry 3 mins more or until the raw aroma of garlic and ginger has subsided. Add the dry spices and some more olive oil, fry for 1/2 mins more, add the grated tomatoes and another pinch of salt. Fry until they turn a dark shade of red, about 5 mins. Add the chickpeas and stock, bring the heat up then reduce and simmer for 10 mins.

Step 6

5️⃣Take the sweet potato and cauli out the oven when finished roasting. Transfer to a bowl. Take the tofu out the fridge and transfer to the same baking tray. Bake for 10-15 mins, until the tofu is taking on a little char.

Step 7

6️⃣Take the squash out, allow to cool. Scoop out the flesh and add it to a blender with the other creamy sauce ingredients. Blend until smooth, then add to the spicy chickpea mixture, reserving a little for garnish. Stir through most of the roasted veg, saving some for decoration.

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