Green Recipe for Irish patron’s, St Patrick, day.
Sweet Potato, Ginger, Spinach and Tofu Curry
Add coconut oil to a large sauce pan on medium heat.
Peel and finely chop onion, garlic and ginger and add to the pan together with turmeric and cumin.
Stir and cook for a few minutes until the onion is soft.
Peel and cut the sweet potato in 3 cm (1") cubes.
Add the sweet potato to the pan and let sauté for a few minutes.
Stir around every now and then to make sure nothing is burnt.
Add a splash of water or more oil if the spices stick to the bottom of the pan.
Cut broccoli and cauliflower into florets and add to the pan together with the coconut milk and tofu.
Cook until the sweet potato cubes are soft and tender, about 15 minutes.
Remove from the heat, add spinach and a squeeze of lime and stir around.
Taste and add more salt and spices if needed.
Serve in bowls with cooked quinoa, cashew nuts and some fresh coriander.
Feel free to add mustard seeds, ground coriander, curry leaves or chili with the other spices if you have any on hand.
Replace any of the vegetables with whatever is in season like pumpkin, zucchini, tomatoes or aubergine that will all fit right in.
A splash of yogurt is also nice on top if you are not vegan.
It keeps well in the fridge and the flavours will develop even further.