Vegan High protein sweet potato, tofu & chickpea curry

PROTEIN BREAKDOWN

240g Chickpeas: 15g

280g Silken tofu: 18.85g

30g cashew nuts: 6.2g

300g Firm Tofu: 42g

15g Nooch: 8.8g

Other minimal amounts in spices and veg: ~5g

Total = 95g

/3 = 31g protein per portion

subheading: For the tofu:

300g block of tofu

Tofu marinade: 1 tbsp olive oil, 2 tbsp nooch, ½ tsp curry powder, ½ tsp garlic powder, ⅓ tsp salt, 1 tbsp lemon juice.

subheading: For the Roasted sweet potato, cauli and squash:

½ a large cauliflower, or a whole small one, broken into florets

Spices for roasting the cauli: 1 tsp cumin, 1 tsp coriander, ⅓ tsp turmeric, salt and pepper

2 large or three medium/ small sweet potatoes

Spices for roasting: 1 tsp cumin, 1 tsp smoked paprika, 1 tsp coriander, ⅓ tsp cinnamon

½ a butternut squash, seeds removed and cross scored

Olive oil and salt on all of the roasted veg

subheading: for the creamy sauce:

The roasted butternut squash flesh

30g soaked cashews

280g silken tofu

⅓ cup nooch

Juice of one lemon

¼ tsp salt

Black pepper

Splash of water for blending

subheading: For the main body:

2 tbsp olive oil

1 tsp cumin seeds, toasted and ground

1 tsp coriander seeds, toasted and ground

1 red onion, finely diced

Pinch salt

4cm piece of ginger, grated

3 garlic cloves, grated

½ a red chilli, deseeded and finely chopped (omit if you like less spice)

Ground spices: ½ tbsp Garam masala, 1.5 tsp coriander, 1.5 tsp cumin, ½ tbsp curry powder, ½ tsp turmeric, 2 tsp smoked paprika, ½ tsp cinnamon, pinch salt, pinch black pepper

More olive oil

120g grated fresh tomatoes or canned chopped tomatoes (about half a tin)

240g cooked chickpeas

½ a litre of veg stock

To serve: coriander, nigella seeds, yoghurt

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