Sweet potato, broccoli, tofu and cashew curry

serves / 4 prep / 20 minutes cook / 40 minutes

350g firm tofu, drained, cut into

1.5cm cubes

1 red onion, finely chopped

2 garlic cloves, crushed

2 tsp fresh ginger, finely grated

2 tsp brown mustard seeds

2 tsp ground cumin

1⁄2 tsp ground turmeric

1⁄4 tsp dried chilli flakes

2 tbsp no-added-salt tomato paste

375ml (1 1⁄2 cups) water 300g sweet potato, peeled, diced

150g green beans, trimmed, sliced

250g broccoli, trimmed, cut into florets

2 tbsp cashews, unsalted, roasted, finely chopped

70g ( 1⁄4 cup) natural yoghurt, plus extra to serve (optional)

1⁄2 tsp brown sugar Baby herbs, to serve

2 cups steamed quinoa, to serve

1. Heat a large saucepan over high heat. Spray with olive oil. Cook tofu in 2 batches, turning, for 2-3 minutes or until golden. Transfer to a plate. Return pan to medium heat. Spray with a little more oil. Cook onion, stirring occasionally, for 5 minutes or until onion is soft. Add garlic, ginger, mustard seeds, cumin, turmeric and chilli flakes. Cook, stirring for 1-2 minutes or until aromatic. Add tomato paste. Cook, stirring, for 1 minute or until combined.

2. Add water and sweet potato. Bring to the boil. Reduce heat to low. Cook, covered, for 15 minutes or until potato is tender. Add tofu, beans and broccoli. Simmer, covered, for a further 5 minutes or until vegetables are just tender. Stir through cashews, yoghurt and sugar. Top with extra yoghurt, if using. Sprinkle with herbs. Serve with quinoa