Vegetable Curry in Coconut Milk

This is a dish I love that I don't make so often anymore (I am not supposed to eat vegetables from the nightshade family, such as potatoes, tomatoes and peppers). But I had sweet potatoes, so I decided to make it, and gave Shaul the peppers that made their way on to my plate (I scoffed the tomatoes!).

Ingredients >   2 Tbls olive oil  >   1 packet of firm tofu, cubed >   1 tsp black mustard seeds >   1/2 Tbls medium curry powder  >   6 curry leaves (If you can't get them, add a bit more curry powder) >   1 tsp turmeric >   1/4 tsp chilli powder or Togarashi seasoning >   1 large onion, sliced >   2 garlic cloves, chopped >   1 Tbls finely chopped ginger >   2 Ripe tomatoes >   1 small red pepper, finely sliced >   1 sweet potato, cubed (You can also use regular potatoes) >   100 gm roasted cashew nuts >   400 ml tin of coconut milk Serves 4. Can be served over rice, as the sauce is delicious. Because it already has carbohydrates, I tend to just eat it with a salad.

Steps 1.  Before you start to cook, heat the oven to 180C and place the cashew nuts in the oven for 12 minutes. They should be light brown. I make a large portion and then store them, and either use them in cooking or as a nosh in the evening. 2.  Cube the sweet potato. I do this up-front because it takes a bit of time. 3.  Cube the tofu and chop the garlic and ginger. 4.  Thinly slice the onion and then cut the slices in half. 5.  Put the oil in a large frying pan (I use a wok) and when hot add the black mustard seeds. 6.  Cook the mustard seeds until they start to pop. 7.  Add the turmeric, chilli, and curry powder and cook together for a minute. 8.  Add the cubed tofu and stir well so that they are well coated with the spices. 9.  Fry them for a few minutes until they are light brown in colour. 10. If necessary, add a bit more oil, then add the onion, garlic and ginger to the pan; stir well and turn down the heat a bit. Cook for around 5 minutes. 11. In the meantime, cut each tomato in half, then each half in 4 segments, and then halve each segment (16 pcs in all for each tomato). 12. Thinly slice the pepper and then halve the slices. 13. Add the pepper, tomatoes and sweet potato to the pan and stir well.  14. Add the coconut milk, heat until it starts to boil, then turn down the heat, partially cover the pan and cook gently for about 20 minutes, or until the potatoes are cooked. 15. Sprinkle the cashews on top and serve with rice.