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Lori North
Crispy fried tofu in sweet potato curry
Curry of sweet potato, tofu, tandoori spice paste, coconut milk, wild spinach, garden peas and coriander, served with mininaans.
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Ingredients
Directions
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Let the tofu drain. Place a clean tea towel on a plate for this. Place the tofu on this and fold the edges of the cloth over the tofu.
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Put a heavy pan (or something else heavy) on the tofu and let stand for 30 minutes, so that as much moisture as possible comes out.
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Cut the tofu into slices of 1 cm wide and halve them. Mix with the tikka masala and let stand for at least 20 min.
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Meanwhile, peel the sweet potato and cut into cubes of 1½ cm.
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Heat the oil in a skillet and fry the potato and the spice paste for 2 minutes on medium heat.
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Add the coconut milk, bring to the boil and cook for 10 minutes with the lid on the pan. Add the spinach and let it shrink into parts.
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Add the garden peas and cook the curry for 1 more minute.
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In the meantime, heat the oil in a frying pan and fry the tofu golden brown and crispy in 8 minutes. Times regularly.
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In the meantime, heat the plats according to the instructions on the packaging. Cut into slices of 2 cm wide. Cut the coriander coarsely.
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Divide the curry over the bowls and spread the tofu over it. Garnish with the coriander. Serve the plate.
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Nutrition
895Calories
Sodium41% DV980mg
Fat62% DV40g
Protein56% DV28g
Carbs33% DV99g
Fiber52% DV13g
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