2 Sweet potatoes, peeled and diced
1 tbsp olive oil
1 ½ tbsp dairy free spread
1 onion, finely chopped
2 garlic cloves, finely chopped
1 green chilli, deseeded and finely chopped
2 tsp garam masala
1 tsp turmeric
1 tsp. Coriander seeds, crushed
160g/5 ½ oz pack of marinaded tofu pieces
100g/3 ½ oz/ ¾ cup frozen peas, defrosted
Sea salt and freshly ground black pepper
1 handful of coriander/cilantro leaves
2 spring onions/scallions, trimmed and finely chopped
1 lemon, cut into wedges
1. Put the rice in a pan, add twice as much water and a pinch of salt and bring to the boil. Turn the heat down and simmer with lid on for about 25-30 minuets, or until tender and the water has been absorbed. Leave to one side with lid on.
2. Meanwhile, put the sweet potato in a pan of salted water, bring to the boil, then turn the heat down and simmer for 5-6 minuets, or until the sweet potato is tender but still has a bite. Drain well and leave to one side.
3. Heat the oil and dairy free spread in a large, deep frying pan, add onion and cook for 2-3 minuets until soft. Stir in the garlic, season with salt and pepper and cook for a minute more. Stir in the green chilli, garam masala, turmeric and coriander seeds and cook for 1-2 minuets.
4. Tip in the rice and stir really well so every grain is coated in the sauce. Season to taste with salt and pepper. Sprinkle over coriander/cilantro leaves and spring onion/scallions and serve with lemon wedges.