Tofu, Sweet Potato and Spinach Korma

Serves 4
45 minutes

1 medium sweet potato, peeled and diced into 2 cm cubes
250gm firm tofu, diced into 2cm cubes
100gms baby spinach leaves
1 clove garlic, finely diced
1 brown onion, finely sliced
1 tablespoon oil
1 Jar of Tamarind Tree Korma

To serve
50gms crushed cashews, toasted

Fry sweet potato and tofu until just browned (tip – cook west potato in air fryer on high for 8 minutes)
Fry onion and garlic for three minutes, add sweet potato and tofu and pour in korma and 1 jar of water, simmer for 15 minutes.
Stir through spinach.
Serve topped with toasted cashews and lemon pickle.

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