170 g orange sweet potato, peeled, finely chopped
1 tsp olive oil
100 g drained firm tofu, cut into cubes, patted dry with a paper towel
1 ½ tsp garam masala
40 g frozen peas, defrosted
1 large tomato, sliced into wedges
30 g fresh baby spinach
squeeze fresh lemon juice
1 Tbsp low-fat Greek yoghurt
1 Tbsp mango chutney
1 garlic chapatti
- Put sweet potato in a small microwave-safe dish. Add 60ml (1/4 cup) water. Cover and cook on High/ 100% for 4 minutes or until sweet potato is tender. Drain well and set aside.
- Heat the oil in a medium non-stick frying pan over mediumhigh. Add tofu and cook, stirring often, until lightly golden. Add garam masala. Cook, stirring, for 30 seconds. Add frozen peas, tomato and sweet potato. Cook, stirring, for 2-3 minutes or until tomato starts to break down. Stir in spinach leaves and cook, stirring, for 1 minute or until leaves start to wilt.
- Remove pan from heat and stir in the lemon juice. Transfer to a shallow bowl. Top with yoghurt and mango chutney. Serve with the chapatti on the side.