200g Pack of Firm tofu

1 Tbsp oil

2 Teaspoons of Garam Masala

90g of Greek Yoghurt

70g of Tomato Paste

1 Green Chili

60g Peas

1 Cup of cooked Rice

2 Garlic Clove

50g of Mango Chutney

300g of Sweet Potato

0.5 Bunch of Broccolini

1 Onion, chopped

1 Bunch of Coriander

Cut sweet potato into 1½ cm dice. Place in a pot and cover with water. Bring to the boil and simmer for 6-8 minutes, until slightly tender when pierced with a fork. Drain well.

Pat tofu dry on paper towel and dice into 1 cm pieces. Toss tofu with 1 TBS oil in a bowl. Heat a non-stick pan over medium heat and cook tofu, turning for 3 minutes or until lightly browned all over. Transfer to a plate.

Pick coriander leaves and roughly chop coriander stems, keeping them separate. Place onion, garlic, Greek yoghurt, tomato paste, garam masala, mango chutney and coriander stems in a food processor and blitz until smooth.

Trim broccolini ends and cut in half. Heat olive oil in reserved pan over high heat. Add the curry base, stir in ½ cup water and bring to the boil. Reduce to a simmer, then cook for 3 minutes or until heated through. Add tofu, peas, parcooked sweet potato and broccolini. Cook for 5 minutes or until peas and broccolini are tender and bright green. Taste, season with salt and pepper as necessary.

Trim and thinly slice green chili (de-seed if you prefer a little less heat). Divide rice between bowls and top with paneer curry. Garnish with coriander leaves and green chili (to taste).