Thai red curry with tofu & sweet potato

• 280gFirm tofu
• 1 tbspVegetable oil
• 400gSweet potatoes
• 1Pepper
• 3 tbspThai red curry paste
• 1 tinCoconut milk
• 100gBaby spinach
• 1 tbspSoy sauce
• 1Lime
• 15gFresh coriander
• 300gBasmati rice

Plus salt, pepper and water.

Method

1. 1

   Drain the tofu, pat it dry with kitchen paper and cut it into 2cm cubes.

2. 2

   Fry the tofu in the oil in a non-stick frying pan for 8 minutes, turning, until golden on most sides. Set aside.

3. 3

   Meanwhile, peel the sweet potato and cut it into 2cm chunks, and slice the pepper.

4. 4

   Fry the curry paste in a large pan with a few spoonfuls of the coconut milk for 2 minutes. Add the rest of the tin, 200ml water and the sweet potato, and simmer for 12 minutes.

   15 min, mostly hands-off

5. 5

   Add the pepper and simmer for 5 minutes more, until the sweet potato is just tender.

6. 6

   Stir in the tofu, spinach, soy sauce and lime juice until the spinach wilts. Serve with rice and the chopped coriander, or cool and portion into tubs.