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!
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Ingredients (makes 5 servings)
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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
Salt
Pepper
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
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Method
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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
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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!
