Sweet Potato, Cashew And Tofu Curry - cooking recipe

Ingredients

3 tbsp butter
7 oz firm tofu, cubed
1 None onion, sliced
2 cloves garlic, crushed
1 piece (3/4 inch) ginger, peeled and sliced
1 small red chili pepper, chopped
1 tbsp ground coriander
1 tbsp garam marsala
2 tsp cumin seeds
2 tsp fennel seeds
1 lb sweet potato, peeled and chopped
1 1/2 cups vegetable stock
1 cup cashews, toasted
4 oz sugar snap peas, trimmed
None None Couscous, to serve
None None Lemon wedges, to serve

Preparation

Melt butter in a large skillet on high heat. Cook tofu 4-5 mins, turning, until golden all over. Transfer to a plate lined with paper towel. Set aside.
Cook onion, garlic, ginger and chili pepper in same pan 4-5 mins, until lightly golden. Stir in spices. Cook 1 min, until fragrant.
Add sweet potato, stock and cashews to pan. Bring to a boil. Reduce heat to medium. Simmer, covered, 10-15 mins, until potato is tender.
Return tofu to pan with sugar snap peas. Cook 1-2 mins, until heated through. Serve with couscous and lemon wedges.