Friday, 2 April 2010

Sweet potato, chickpea and tofu curry (1 colour)

This curry only requires 3 minutes preparation because we cheated and used a jar of tikka massala sauce, rather than making the sauce ourselves. If you're not a fan of tofu you can replace it with quorn or chicken.

Curry sauce - 1 jar
Sweet potato - 1 large or two small, peeled and chopped into 1cm cubes
Tofu - 1/2 block, chopped into cubes
Chick peas - 1/2 a 400g can, drained
Olive oil - 1 tbsp

1) Heat the olive oil in a medium-sized frying pan. Fry the tofu pieces until golden brown. Meanwhile, par-boil the sweet potato for 10 minutes.
2) Add the sauce and chick peas to the tofu. Drain the sweet potato and add to the frying pan. Cook on a low-medium heat for a further 10 minutes and then serve with rice and naan bread. Serves 2.

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