Tofu in Green Chile, Mint, and Cilantro Sauce

Ingredients:

1 lb sweet potato, sliced into coins
1/2 cup coarsely chopped fresh cilantro leaves and stalks
1 1/2 cups coarsely chopped fresh spinach
1 tsp dried ginger
3 cloves garlic, coarsely chopped
2 fresh green chile peppers, seeded and chopped
1/4 cup fresh mint leaves
1 1/2 tbsp lemon juice
1/3 cup greek yogurt
2 tbsp olive oil
1 large onion, finely chopped
1 package tofu, pressed, drained, and cubed (feel free to use chicken or paneer)
1 tsp ground turmeric
1/2 tsp sugar
1/2 tsp cardamom
1/2 tsp cinnamon
1 head cauliflower, chopped into florets
Salt

Instructions:

Preheat the oven to 400. Put your sweet potato coins in a lined and greased baking sheet. Spray with cooking spray, sprinkle with salt and roast until fork-tender, about 20-30 minutes. When done, remove from oven and set aside.

Place the cilantro, spinach, ginger, garlic, chiles, mint, lemon juice, and 1/2 tsp salt in a food processor or blender and process to a smooth paste. Add a little water, if necessary, to facilitate blade movement in blender. (I added about 2 tbsp). Remove and set aside.

Whisk the yogurt until smooth and set aside. Heat the oil in a medium saucepan and cook the onion for 5-6 minutes, stirring frequently, until softened.

Add the tofu and stir fry over medium-high heat for 2-3 minutes until the edges start to brown. add the turmeric, sugar, cinnamon, cardamom, and salt to taste and stir-fry for an additional 2 minutes. Add the cauliflower florets. Cook for another 2-3 minutes, covered, so they steam. Reduce the heat to medium and add the yogurt. Cook for 1 minute. Add the sweet potatoes and cook until heated through.

Add the herb and spice mixture and cook for 4-5 minutes, stirring continuously. Remove from the heat. Serve over rice, with naan, or on a tortilla.

Serves 4.

From joanne-eatswellwithothers.com