Creamy sweet potato and tofu curry, gently simmered in pumpkin soup and coconut milk, and finished with fresh coriander. This is seriously yummy and very versatile and perfect for meat free days. The sweet potato can be substituted for butternut squash or pumpkin and the tofu for paneer if this is more to you taste. What I love most is the delicate blend of spices, perfectly balanced and cooled with the creamy coconut milk. Great as a main course for vegetarian, served with basmati rice and fresh coriander. For the recipe, go to www.wonderbag.co.za, click on recipes, then Vegetarian. Alternatively just click on “notes” on our Facebook page for the recipes.
Give it a try and let us know what you think