In an effort to start the year off on the right foot, food wise, my first post for the year is a Meatless Monday meal. And even better it is one that is so seriously delicious that even the meat-lovers amongst us will be practically licking their plates clean!
Just don't be like me and take photos before adding one of the major elements of the dish, namely the crunchy fried tofu. Oops. While it definitely needs to be there for protein and crunch, it would have only added another layer of brown so it's no great loss.
Potato Curry with Naan and Crunchy Fried Tofu
For the curry:
500g sweet potato
2 tbs curry paste
1 large onion, finely sliced
1 tbs coconut oil or ghee
2 cloves garlic
1 tin coconut cream
1 tin's worth of water
Salt, pepper and dextrose/sugar to taste
I cooked mine in the slow cooker but this works just as well on the stovetop. Directions for both are below.
Peel and chop the potatoes and sweet potato into 2 cm dice. Fry the onions in the coconut oil until starting to soften and go golden then add both lots of potato. Add the curry paste and extra garlic and fry for 2-3 minutes until fragrant and the paste is coating the potatoes. Add the coconut cream and water and mix well.
At this point you could pop the whole lot in the slow cooker on low and head out for the day! Or if you are cooking this at dinner, just simmer until the veges are tender and the sauce has reduced. Serve with a dollop of plain yoghurt, tofu and naan.
For the breadmaker naan:
Recipe adapted from here
185ml warm water
2 tbs coconut oil
90g greek yoghurt
1 ts salt
1 ts dextrose/sugar
1 ts onion flakes
1 clove garlic, crushed
100g wholemeal flour
350g bread flour
2 ts dried yeast
I made the dough in the breadmaker which simply involved adding all the ingredients in the order listed and using the pizza dough setting. After 50 minutes I had gorgeous soft dough ready to cut into 6 even pieces and shape into oblongs around 20cm long. Drizzle the top of each with coconut oil, sprinkle with sesame seeds and bake at 250 degrees celsius for around 10 minutes or until puffed and golden brown.
If you don't have a breadmaker follow the link to the original recipe above.
For the tofu:
250g firm tofu of your choice
I used a pack of sesame tofu nuggets which I chopped roughly then fried in coconut and sesame oils. I added a drizzle of rice malt syrup and some extra sesame seeds. Delish. Fry until nice and crispy and serve on top of your curry.
So that's my seriously delicious potato curry with tofu and naan. Enjoy!