High protein sweet potato, tofu & chickpea curry

Based on Soph's recipe in Soph's Plant Kitchen.

Ingredients

Makes 6 servings

  • ½ cauliflower
  • 2 sweet potatoes
  • ½ butternut squash
  • 300g firm tofu
  • 300g silken tofu
  • 120g fresh tomatoes (or canned chopped tomatoes)
  • 240g chickpeas
  • 30g cashews
  • 1 red onion
  • 4cm piece of ginger
  • 3 garlic cloves
  • ½ red chili (omit if you like less spice)
  • 4 tsp cumin
  • 4 tsp coriander
  • 1 tsp turmeric
  • 2 tsp smoked paprika
  • 1 tsp cinnamon
  • 2 tsp curry powder
  • ½ tsp garlic powder
  • ½ Tbsp Garam masala
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 3 Tbsp lemon juice
  • ½ cup nutritional yeast
  • 3 Tbsp olive oil
  • ⅓ tsp salt
  • 500mL vegetable stock

Roast the Vegetables

  1. Break ½ cauliflower into florets.
  2. Toss the cauliflower florets with 1 tsp cumin, 1 tsp coriander and ½ tsp turmeric, plus salt and pepper
  3. Chop 2 sweet potatoes into medium chunks.
  4. Toss the sweet potatoes with 1 tsp cumin, 1 tsp smoked paprika, 1 tsp coriander, ½ tsp cinnamon
  5. Transfer the cauliflower and sweet potato to a baking tray, cover in oil, spices and salt.
  6. Remove the seeds from ½ butternut squash. Score and oil, then place cut side down on another tray. Oil the other side.
  7. Roast everything for 30-35 mins until taking on a nice golden colour.
  8. Once finished roasting, take the sweet potato and cauliflower out the oven and transfer to a bowl.

Prep the cashews and tofu

  1. Soak the nuts in boiling water and set aside.
  2. Tear the tofu into irregular chunks and place in a medium, non-reactive mixing bowl.
  3. Add 1 Tbsp olive oil, 2 tbsp nutritional yeast, ½ tsp curry powder, ½ tsp garlic powder, ⅓ tsp salt, 1 Tbsp lemon juice to the tofu and combine.
  4. Set aside in the fridge.

Make the base

  1. Finely dice 1 red onion and ½ red chili (optional). Grate an 4cm piece of ginger and 3 garlic cloves.
  2. Grate 120g fresh tomatoes
  3. Toast 1 tsp cumin seeds and 1 tsp coriander seeds in a dry frying pan
  4. Bash the toasted spices in a pestle and mortar
  5. Fry the whole bashed spices in olive oil for 1 min.
  6. Add the onion and a pinch of salt. Fry on a medium heat for 8-10 mins
  7. Add the ginger, garlic and chilli, fry 3 mins more or until the raw aroma of garlic and ginger has subsided.
  8. Add ½ Tbsp Garam masala, 2 tsp coriander, 2 tsp cumin, ½ Tbsp curry powder, ½ tsp turmeric, 2 tsp smoked paprika, ½ tsp cinnamon and some more olive oil, fry for 30 seconds more.
  9. Add the grated tomatoes and another pinch of salt. Fry until they turn a dark shade of red, about 5 mins.
  10. Add 240g chickpeas and 500mL vegetable stock, bring the heat up then reduce and simmer for 10 mins.

Bake the Tofu

  1. Take the tofu out the fridge and transfer to the same baking tray.
  2. Bake for 10-15 mins, until the tofu is taking on a little char.

Assemble

  1. Take the squash out, allow to cool.
  2. Scoop out the flesh and add it to a blender with the soaked cashews, 300g silken tofu, ⅓ cup nutritional yeast, 2 Tbsp lemon juice and ¼ tsp salt plus black pepper and a splash of water for blending.
  3. Blend until smooth, then add to the chickpea base, reserving a little for garnish.
  4. Stir through most of the roasted veg, saving some for decoration.