A vegetarian version of an old classic
Chop the sweet potato into 2 cm chunks, and add to a pot of water. Bring the water to the boil and cook the sweet potato for around 10 minutes, or until it pierces easily with a fork. Once cooked, drain potatoes, reserving ¼ cup of water and roughly mash
Meanwhile, chop your tofu into 2 cm chunks
Heat a large pot over medium heat, and add 2 tsp of olive oil
Add the onion, and garlic to the pot, cooking until the onion becomes soft and translucent
Add the carrot, zucchini and tofu to the pot, and toss with the vegetables until turning slightly brown
Add curry powder, flour and sugar to the pot, and mix to cover the vegetables and tofu until fragrant
Add the stock to the pot, and simmer for 10-15 minutes, until the sauce begins to thicken
Mix in the frozen peas/ corn until evenly heated through
Serve curried tofu with mashed sweet potato
Nutrition information (per serve)
Energy (1286kJ)
Protein (17g)
Total fat (9.2g)
Saturated fat (1.3g)
Carbohydrate (33.1g); Starch (17.8g); Sugars (15.3g); Added sugars (0.6g), Free Sugars (0.6g)
Dietary fibre (12.5g)
Sodium (368mg)
Calcium (376mg)
Iron (4.7mg)
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Eating healthy is making sure you enjoy a wide variety of foods from each of the five major food groups daily, in the amounts recommended. The five major food groups as recommended by the Australian Guide to Healthy Eating are:
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