Introduction
This is one of those recipes that quietly overdelivers. It’s sweet, fragrant, colourful, packed with fibre and plant-based protein, yet takes very little time or effort to pull together.
It’s the kind of dinner that feels properly comforting but still fresh and light, with minimal work and a big return in flavour.
Ingredients (Serves 3-4)
- 6-8 Medium sweet potato (2-3 cm cubes, skin on or off)
- 1 Tin of Chickpeas (drained & rinsed)
- 1 Block of Tofu (cubed to match the sweet potato)
- 1 Tbsp Oil
- ½ Tin of Reduced-Fat Coconut Milk
- 3 Tablespoons of Yogurt of Choice (fat free recommended)
- 1 Teaspoon of Turmeric
- 1 Tablespoon of Honey
- 1 Tablespoon Mango Chutney
- 1 Tablespoon Ground Coriander (or ½ tsp curry powder can be used)
- 1 Tablespoon Almond Butter
- Salt
- A Handful Frozen Peas
Steps
1. Preheat your oven to 220°C. Throw the sweet potato, chickpeas, and tofu onto a tray. Drizzle with 1 tablespoon of oil, add a good pinch of salt, and mix it all up so everything’s coated. Get this into the oven for about 20 minutes, until the tofu is golden and slightly crispy on the edge and the sweet potato is soft with a bit of char.
2. While that’s roasting, get your sauce together. In a blender (or bowl if you’re keeping it simple), add the coconut milk, yogurt, turmeric, honey, mango chutney, coriander (or curry powder), almond butter and a pinch of salt and blend until smooth.
3. Once the tofu and sweet potatoes are ready, take the tray out of the oven and add the sauce. Stick this back in the oven for 4-5 minutes just to let the sauce heat up.
4. Add the peas straight from frozen and mix well to defrost.
5. Serve up with rice or a naan bread and even stick a bit of yogurt and mango chutney on top too.
Bonus: Quick 2-Ingredient Naan
Mix 2 tablespoons of self-raising flour, 1 good teaspoon of yoghurt, and a pinch of salt. Bring it together into a dough, roll it out thin, and cook in a hot pan with a little oil. Cook for about 30 seconds each side, flipping until you get that speckled, slightly charred “leopard print” finish.
