• 600g baby potatoes
• 3 tablespoons extra virgin peanut oil
• 200g firm tofu (cut into small cubes)
• 2 onions (coarsely chopped)
• Small bunch fresh coriander (chopped)
• 2 tablespoons Korma curry paste (mild or medium hot)
• 280g fresh cauliflower (pulled apart into small florets)

Method

1. Steam potatoes for about 15 minutes until tender, then remove from heat and allow to cool. If the baby potatoes are a little large, halve them. 
2. Heat oil in a large saucepan and fry tofu cubes until golden. Remove from pan and place on absorbent paper. 
3. Reduce heat, add onions to the remaining oil and saute until translucent. 
4. Dissolve curry paste with 1/2 cup of water and add to onions. 
5. Add cauliflower and 1 cup of boiling water. Cover and simmer for about 15 minutes until the cauliflower becomes tender. 
6. Fold in potato, coriander and tofu cubes until the flavours have combined. Add an additional 1/2 cup boiling water at this stage if you want more sauce, then heat through and serve. Serve curry with steamed wholegrain rice and some dhal for an impressive meal.

Tips

• Curry stores well in the fridge for 2 days but is unsuitable for freezing. 
• Be sure to remove excess moisture from the tofu with kitchen toweling to prevent spitting when you add it to the oil. 

Energy: 974kJ (233 Cal) | Protein: 5g | Fat: 14g | Saturated fat: 2g | Cholesterol: 0mg | Carbohydrate: 19g | Sugars: 5g | Fibre: 5g | Calcium: 46mg | Iron: 2.2mg | Sodium: 239mg