Sweet Potato Parsnip Curry

As a lot of people have been commenting, it's been raining all week with no end in sight. Even worse, us Ottawans in older houses actually had to turn the heat back on a couple days earlier this week because the nights were getting pretty chilly... eew, I know.

More importantly though, I was confronted with one of those tough life questions this week: What to do when you find a forgotten block of tofu in your fridge just before you're about to go off for a long weekend? Thankfully, I came up with a clever answer to that question before my world imploded. Conveniently matching this week's icky weather, this recipe was perfectly warm and comforting. Soon there will be warmth and sun... I promise.

Sweet Potato Parsnip Curry
3oz tofu, diced
2 parsnips, chopped
1/2 large sweet potato, diced
1/2 large tomato, chopped
3 tablespoons of leftover tomato sauce*
1 teaspoon of curry powder
1/2 teaspoon of salt
1 teaspoon of maple syrup/honey/agave
oil of choice (I used EVOO) for frying

*This was a leftover of the tomato sauce I made for the pizza earlier this week... pretty much 1/2 tomato blended with a handful of sundried tomatoes, a date, thyme, rosemary, salt and pepper. I'm sure "normal" tomato sauce would work just fine too though.

1. Steam parsnips and sweet potato until soft.
2. In a lightly oiled saucepan, quickly sautee the tofu over medium heat. After 3-4 minutes, add in everything else and stir until warm.
3. Eat (it goes wonderfully with quinoa!)

For all you 9-5ers, it's almost the weekend! Hang in there :)


Popular posts from this blog

Live: The Season for Pumpkin EVERYTHING

Eat: Raw Vegan Cafe Liegeois