Spiced vegetable curry with mint yogurt

Spiced vegetable curry

300gm firm tofu, cubed
1 onion, diced
1 sweet potato, diced
½ cauliflower, cut into florets
200gm green beans, ends trimmed
1 Tb garam masala
1 Tb ground coriander
1 tsp turmeric powder
½ tsp chilli powder or 1 red chilli
10 curry leaves (recipe remains flavoursome if leaves or one of spices is unavailable)
1 inch ginger, grated
1 garlic clove, crushed
2 C vegetable broth
Coconut oil (or olive oil)
Sea salt
1 C natural yogurt
4 Tb mint (or coriander), chopped
2 tomatoes, diced – optional

Heat 1 Tb oil and fry tofu until golden, remove and set aside on paper towel.
In a large pot with a lid, saute onions in 1Tb of oil. Add spices, curry leaves, ginger and garlic and fry for 2 min.
Stir in sweet potato and fry for further 1 min.
Add broth and pinch of salt. Simmer with lid on for ½ hour.
Add cauliflower, cook for 5 min with lid on, then add beans cook for a further 2 min.
Sweet potato will mash down and thicken sauce.
In a small bowl mix mint with yogurt.
To serve, top curry with yogurt and fresh tomato.
Serves 4

‘Garam masala’ means warm spices (warming for the body). A typical Indian mix has cumin, cinnamon, cloves, pepper and cardamom.