Sweet potato, broccoli, tofu and cashew curry

Cashews add texture and crunch to this tasty vegetarian curry. Theyre rich in potassium, iron and vitamin E.

Recipe «Sweet potato, broccoli, tofu and cashew curry» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 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 , 2 tsp ground cumin, 1/2 tsp ground turmeric, 1/4 tsp dried chilli flakes , 2 tbsp no-added-salt tomato paste, 375ml water, 300g sweet potato, peeled, diced, 150g green beans, trimmed, sliced, 250g broccoli, trimmed, cut into florets, 2 tbsp cashews, unsalted, roasted, finely chopped, 70g natural yoghurt, plus extra to serve, 1/2 tsp brown sugar.

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 
• 2 tsp ground cumin 
• 1/2 tsp ground turmeric 
• 1/4 tsp dried chilli flakes 
• 2 tbsp no-added-salt tomato paste 
• 375ml water 
• 300g sweet potato, peeled, diced 
• 150g green beans, trimmed, sliced 
• 250g broccoli, trimmed, cut into florets 
• 2 tbsp cashews, unsalted, roasted, finely chopped 
• 70g natural yoghurt, plus extra to serve 
• 1/2 tsp brown sugar 
• Baby herbs, to serve 
• 2 cups steamed quinoa, to serve 

Instructions

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.
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