I never meant to post this recipe (hence the unaesthetic picture) but it seems you're going crazy for it so here goes.... I didn't weigh or measure anything and quite simply threw it in a pan and cooked it so these quantities are approx!

Ingredients (makes 5 servings)

1 can coconut milk

1 can tinned tomatoes with basil

1 can chickpeas - drained and rinsed

4 sweet potatoes peeled and diced

1 pack Cauldron tofu (any brand will do this is just what I used!)

4 carrots- diced

Numerous handfuls of spinach



1.5 tbsp curry powder

1. tsp cumin

1 tbsp Merchant coconut oil with turmeric (can sub for coconut oil and turmeric separately if not available)

Splash soy sauce


1. Slice the tofu into bite sized chunks and fry in a splash of soy sauce for a few minutes, until browned on both sides. Set to one side

2. Add other ingredients to a large pan and simmer on a low heat for approx 45 minutes stirring regularly

3. After approx 30 minutes add the pre cooked tofu to the mixture and stir thoroughly

I tend to bulk make lunches for the week on a Monday so this is perfect if, like me you don't mind eating the same for a few days! If repetition isn't your thing then it also freezes and reheats really well!