Tofu, Potato & Veg Curry

Eating enough vegetables will never be a struggle again with this delicious curry. Its full of fibre, nutrients and all of the good things.

You can use any vegetables that you have lying around and it takes less than 30 minutes to throw together. No more rotting veg at the back of your fridge!

Serve with rice, naan or just on its own.

---

Ingredients

3-4 white potatoes, peeled and cubed

15ml oil/ ghee

1 tsp mustard seeds

1 tsp cumin seeds

A few curry leaves

1 block tofu (~300g), pressed dry and cut into cubes.

1 tin chopped tomatoes

100g green beans

100g cauliflower

100g green peas

1 bell pepper

100g carrot

100g broccoli

6 cloves garlic, crushed

1 tbsp ginger paste

2-3 chillies, finely diced (optional)

2 tsp paprika

1 tsp turmeric

2 tsp cumin powder

2 tsp coriander powder

1 tsp chilli powder (optional)

Salt to taste

Method

1. Place potatoes in a pot with cold water and salt. Bring to a boil and cook for about 5 minutes or until you can pierce with a fork.

2. In the meantime, heat the oil/ghee in a deep skillet or wok along with the mustard seeds, cumin seeds and curry leaves.

3. Once the seeds start to pop, add in the tinned tomatoes, garlic, ginger and spices. Leave to simmer until the oil starts to seep through to the top of the tomatoes.

4. Add in the potatoes and cauliflower and cook for about 10 minutes or until soft.

5. Add in the tofu and the rest of the vegetables and simmer for a further 5 minutes or so. If you need more sauce at this point you can add some water.

6. Serve with rice, naan or roti.

Serves 5

Macros per serve: 235 calories, 8.6g fat, 26.9g carbs, 15.5g protein.