Sweet Potato, Broccoli, Tofu And Cashew Curry

• 3/4 pound firm tofu drained, cut into 1.5cm cubes
• 1 red onion finely chopped
• 2 garlic cloves crushed
• 2 teaspoons fresh ginger finely grated
• 2 teaspoons brown mustard seeds
• 2 teaspoons ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon chilli flakes dried
• 2 tablespoons tomato paste no-added-salt
• 1 9/16 cups water
• 2/3 pound sweet potato peeled, diced
• 5 1/4 ounces green beans trimmed, sliced
• 2 3/4 cups broccoli trimmed, cut into florets
• 2 tablespoons cashews unsalted, roasted, finely chopped
• 5 7/8 tablespoons yoghurt natural, plus extra to serve, optional
• 1/2 teaspoon brown sugar
• herbs Baby, to serve
• 2 cups quinoa steamed, to serve

1. Heat a large saucepan over high heat. Spray with olive oil. Cook tofu in 2 batches, turning, for 2-3 minutes or until golden. Transfer to a plate. Return pan to medium heat. Spray with a little more oil. Cook onion, stirring occasionally, for 5 minutes or until onion is soft. Add garlic, ginger, mustard seeds, cumin, turmeric and chilli flakes. Cook, stirring for 1-2 minutes or until aromatic. Add tomato paste. Cook, stirring, for 1 minute or until combined.
2. Add water and sweet potato. Bring to the boil. Reduce heat to low. Cook, covered, for 15 minutes or until potato is tender. Add tofu, beans and broccoli. Simmer, covered, for a further 5 minutes or until vegetables are just tender. Stir through cashews, yoghurt and sugar. Top with extra yoghurt, if using. Sprinkle with herbs. Serve with quinoa.

red onion, garlic, fresh ginger, brown mustard seeds, ground cumin, ground turmeric, chilli flakes dried, tomato paste, water, sweet potato, green beans, broccoli, cashews unsalted, yoghurt natural, brown sugar, herbs, quinoa

Taken from www.yummly.com/recipe/Sweet-Potato_-Broccoli_-Tofu-And-Cashew-Curry-1574591 (may not work)