Sweet potato and carrot curry with tofu

Ingredients for 4 servings:

• 300 g sweet potatoes
• 400 g carrot(s)
• 200g tofu
• 1 can pineapple, approx. 450 g
• 100 g cashew nuts, chopped
• 400 ml coconut milk
• 2 tbsp oil, e.g. peanut oil
• 1 tsp garam masala
• 1 tsp ginger root, freshly grated
• salt and pepper
• chili powder
• cumin
• 1 tbsp mint, fresh, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Peel and dice the sweet potatoes, and cook (preferably over steam). Trim and chop the carrots, then sauté in 1 tablespoon of hot oil in a pan or covered pot until tender but still firm to the bite. Dry the tofu thoroughly, dice it, and fry it in 1 tablespoon of hot oil until golden brown. Remove the tofu from the pan and fry the pineapple chunks in the same pan (no additional oil is needed) until golden brown. Combine the sweet potatoes, carrots, tofu, the drained pineapple chunks, cashews, spices, and coconut milk in a large pot, mix well, and simmer gently for 10 minutes. Add about half of the pineapple juice and the mint, and simmer for another 5 minutes. Season to taste. If it gets too thick, add more of the remaining pineapple juice. Serve with rice, bulgur, or similar.