Sweet Potato Rosti with Spinach Masala and Spiced Tofu
Sweet Potato Rosti with Spinach Masala and Spiced Tofu.
This is a smooth and subtle curry made with spinach, tomatoes, onions and spices. The sweet potato rosti is spicy and delicious and goes well with the curry and spiced tofu.
Squeeze the grated raw potato in a clean teacloth or kitchen towel to remove most of the water.
Mix all the ingredients together in a bowl to combine.
Heat 1 tbsp of olive oil or coconut oil in a pan over a medium heat
Shape spoonfuls of the sweet potato mixture into patties.
Place the patties into the hot pan and cook until golden brown on both sides – about 7/8 minutes on each side.
Remove from heat and serve.
Heat 2 tablespoons of olive oil in a pan and gently fry the onion for 5 minutes until softened.
Whilst cooking, place spinach in a steamer and steam until wilted. Then place spinach in a food processor with half tablespoon of oil. Season. Blend until you have a coarse puree. Set aside.
Add the spices to the onions in the pan and cook for a further few minutes.
Add the chilli, ginger and garlic and cook for a further 2-3 minutes.
Then add the spinach puree and the tinned tomatoes and chopped tomatoes and cook for a further 5 minutes. Season.
Place tofu in an oven proof dish. Mix the oil, tamari, and spices in a separate bowl and then pour over the tofu. Season.
Put tofu into oven on 180C and cook for 25 minutes.
To serve, place some sweet potato rosti, spinach masala and spiced tofu onto each plate and garnish with fresh chopped coriander.