Vegan Sweet Potato & Tofu Curry



1 garlic clove

1 red onion

1 inch fresh ginger

1/2 red chilli

1 tbsp coconut oil

1 tsp Harrisa Paste

200g firm tofu 

1 tsp smoked paprika 

1 tsp ginger 

1/2 tsp cayenne

2 sweet potatoes 

150ml passatta 

100ml coconut cream 

1/4 cup crushed walnuts 


  1. Heat 1 tbsp of coconut oil in a large frying pan. Add the onion, garlic, ginger and chilli and fry until softened. 
  2. drain the tofu (squeeze as much water out as possible), dice into squares and roll in smoked paprika, ginger and cayenne spices. Leave 
  3. Add diced sweet potato to the frying pan, and allow to soften.
  4. add the passatta, coconut milk and lower the heat to a simmer (adding water when required)
  5. fry the tofu, to brown the sides and add to the curry mix. 
  6. simmer 
  7. add the chopped walnuts and serve. 
MainsLindsay Benson