Vegetarian Tofu and Cashew Curry

INGREDIENTS: 350g firm tofu, drained, cut into 1.5cm cubes (or protein of choice) 1 red onion, finely chopped 2 garlic cloves, crushed 2 teaspoons fresh ginger, finely grated 2 teaspoons brown mustard seeds 2 teaspoons ground cumin 1/2 teaspoon ground turmeric 1/4 teaspoon dried chilli flakes 2 tablespoons tomato paste 375ml (1 1/2 cups) water 300g sweet potato, peeled, diced 150g green beans, trimmed, sliced 250g broccoli, trimmed, cut into florets 2 tablespoons cashews, unsalted, roasted, finely chopped (optional) 70g (1/4 cup) natural yoghurt, plus extra to serve (optional) 1/2 teaspoon brown sugar or coconut sugar 2 cups steamed quinoa, to serve


Step 1: Heat a large saucepan over high heat. Spray with olive oil. Cook tofu in 2 batches, turning, for 2-3 minutes or until golden. Transfer to a plate. Return pan to medium heat. Spray with a little more oil. Cook onion, stirring occasionally, for 5 minutes or until onion is soft. Add garlic, ginger, mustard seeds, cumin, turmeric and chilli flakes. Cook, stirring for 1-2 minutes or until aromatic. Add tomato paste. Cook, stirring, for 1 minute or until combined.

Step 2: Add water and sweet potato. Bring to the boil. Reduce heat to low. Cook, covered, for 15 minutes or until potato is tender. Add tofu, beans and broccoli. Simmer, covered, for a further 5 minutes or until vegetables are just tender. Stir through cashews, yoghurt and sugar. Top with extra yoghurt, if using. Sprinkle with herbs. Serve with quinoa

Cals: 364cals


Fat: 13g

Carbs: 33g

Protein: 22g