As the weather is getting colder warming curries are so well received over here! It’s not only delicious but full of healing and soothing ingredients such as ginger, turmeric and coconut milk. You can regulate the level of spiciness and add as much cayenne as you can handle, personally, I prefer them fiery. It stimulates taste buds and stimulates the production of endorphins. Lots of spices here have anti-inflammatory abilities which make it perfect immune boosting food. That is just one more reason to make it more often.
Sweet potato adds to this curry a great body and the pieces almost melt in your mouth and red pepper will still give you that nice byte. Tofu is a great protein source, here it absorbs the coconut milk and all spices which will give it so much flavour. I recommend sprinkling coriander on top as well for the boost of freshness. This dish is so comforting I really couldn’t recomend it enough.
Sweet potato and red pepper curry
- 1 medium sweet potato
- 1 red pepper
- 200 grams of tofu
- 1 red onion
- 1 small carrot
- 1 lime
- 2 inches of fresh ginger start with 1 inch if you aren't used to ginger
- 2 garlic cloves
- 1 tsp turmeric
- 1 tbsp curry powder
- 1 tsp cayenne pepper start small and build your way up
- 1 tin of coconut milk
- handful of coriander
- 1 tbsp of coconut oil
- Preheat the pan to the medium heat and add chopped onion with a tbsp of coconut oil, cook till it starts to caramelised and add minced garlic, grated ginger and the rest of the spices with a good pinch of salt.
- Fry for a minute stirring constantly add tofu and allow it to brown slightly before you will add your sweet potato chunks, sliced carrot and pepper and a tin of coconut milk. Cover the pan, reduce the heat to low and cook for 30 minutes. Keep an eye on it and if it starts to look too thick add a splash of water.
- Towards the end of cooking add chopped stems of coriander (reserve tops for garnishing later ) and squeeze the juice of 1/2 lime.
- Taste for seasonings, adjust if needed and serve straight away.