Sweet Potato and Tofu Curry

Growing up with an Indian background, I ate a lot of curries. They mainly had chicken or meat in, which I loved, but I'm the one to order a vegetarian dish at a restaraunt usually. This curry is a take on one that I made in college and a hybrid between my mum's tikka masala. It's sweet and fragrant, yet still packs a punch in spice and flavour.

Prep time: 15 mins - Cook time: 30 mins - Serves: 3-4

Ingredients:

-2 medium sweet potatoes, cubed and peeled-

-1/3 bag baby spinach, washed

-1 large onion, finely diced

-1 tablespoon fresh ginger, grated

-3 cloves garlic, finely minced

-1 red pepper, diced

-1/2 broccoli head, chopped into florets.

-1 block tofu, drained and cut up into cubes

-5 tablespoons yoghurt

-Garam masala, paprika, turmeric, chilli powder, 1/2 tsp each.

-400ml tomato passata

-200ml vegetable stock

-Splash double cream

-1 bunch coriander

Method:

1) Prep the vegetables. Make sure everything is set to even sizes to ensure that they're cooked evenly.

2) In a saucepan, heat up a couple of tablespoons of oil over medium heat. Add in the onion and start to fry this until it turns translucent and started getting golden brown, about 7 minutes. Add in the garlic and ginger and sauté this further until everything is cooked together and fragrant.

3) Add in the spices and start to cook them over the heat. This step is really important, as if they're not completely cooked out; they will taste raw and grainy at the end. Let these cook out for a few minutes, making sure not to burn them. You'll know if you've done it right as at the end there will be a red/orange oil that comes to the top of the curry. This is actually the oils from the spices. Make sure that the onions and garlic are coated in this spice mixture.

4) Add in the bell pepper and cook this out for a few minutes. Next, add in the sweet potato and cook this for a few minutes until it starts to get soft.

5) Add in the tomato passata and vegetable stock. Stir thoroughly. Bring this up to a simmer and add in the tofu and remaining vegetables, apart from the spinach.

6) Cover this with a lid and turn down the heat, leaving the remaining vegetables to steam and cook in the sauce. Once the vegetables are cooked to your taste, remove the lid and add in the spinach. Let this wilt down, before adding in the cream and yoghurt.

7) Stir and simmer for another 5-10 minutes, then add in the coriander.

8) Serve with rice, naan or any other sides you like. Enjoy!