High Protein. Sweet Pot, Squash, Cauli, Chickpea Curry

Składniki

INGREDIENTS

👉For the tofu:

• 300g block of tofu

Tofu marinade:

• 1 tbsp olive oil,

• 2 tbsp nooch,

• 1/2 tsp curry powder,

• 1/2 tsp garlic powder,

• 1/3 tsp salt,

• 1 tbsp lemon juice.

👉 For the Roasted sweet potato, cauli and squash:

• 1/2 a large cauliflower, broken into florets

• 2 large or three medium/ small sweet potatoes

• 1/2 a butternut squash, seeds removed and cross scored

Spices for roasting:

• 1.5 tsp cumin,

• 1 tsp smoked paprika,

• 1.5 tsp coriander,

• 1/3 tsp cinnamon,

• 1/3 tsp tumeric,

• salt & pepper

Olive oil

👉 for the creamy sauce:

• Add in roasted butternut squash flesh

• 30g cashews (soaked in boiling water)

• 280g silken tofu or tofu

• 1/3 cup nooch

• Juice of one lemon

• 1/4 tsp salt

• Black pepper

• Splash of water for blending

👉For the main body

2 tbsp olive oil

1 tsp cumin seeds, toasted and ground

1 tsp coriander seeds, toasted and ground

1 red onion, finely diced

Pinch salt

4cm piece of ginger, grated

3 garlic cloves, grated

1/2 a red chilli, deseeded and finely chopped (omit if you like less spice)

Ground spices: 1/2 tbsp Garam masala, 1.5 tsp coriander, 1.5 tsp cumin, 1/2 tbsp curry powder, 1/2 tsp turmeric, 2 tsp smoked paprika, 1/2 tsp cinnamon, pinch salt, pinch black pepper

More olive oil

120g grated fresh tomatoes or canned chopped tomatoes (about half a tin)

240g cooked chickpeas

1/2 a litre of veg stock

Wskazówki

Pre heat oven to 200c

1️⃣Break the cauli into florets, chop the sweet potato into medium chunks. Transfer to a baking tray, cover in oil, spices and salt. Score and oil the squash, then place cut side down on another tray. Oil the other side. Roast everything for 30-35 mins until taking on a nice golden colour.

2️⃣Soak the nuts in boiling water and set aside. Tear the tofu into irregular chunks. Add all the tofu marinade ingredients to the tofu and combine. Set aside in the fridge.

3️⃣Chop all you aromatics, grate your fresh tomatoes and measure out spices. Toast the whole spices in a dry frying pan, then bash in a pestle and mortar.

4️⃣Fry the whole bashed spices in olive oil for 1 min, then add the onion and a pinch of salt. Fry on a medium heat for 8-10 mins. Add the ginger, garlic and chilli, fry 3 mins more or until the raw aroma of garlic and ginger has subsided. Add the dry spices and some more olive oil, fry for 1/2 mins more, add the grated tomatoes and another pinch of salt. Fry until they turn a dark shade of red, about 5 mins. Add the chickpeas and stock, bring the heat up then reduce and simmer for 10 mins.

5️⃣Take the sweet potato and cauli out the oven when finished roasting. Transfer to a bowl. Take the tofu out the fridge and transfer to the same baking tray. Bake for 10-15 mins, until the tofu is taking on a little char.

6️⃣Take the squash out, allow to cool. Scoop out the flesh and add it to a blender with the other creamy sauce ingredients. Blend until smooth, then add to the spicy chickpea mixture, reserving a little for garnish. Stir through most of the roasted veg, saving some for decoration.