Sweet Potato & Tofu Curry

In a non-stick skillet, heat 2 tablespoons of canola oil. Add the onions and cook for about 3 minutes over medium heat. Add the garlic, ginger and spices and cook for 2 more minutes. Add the tomato paste, red curry paste and coconut milk and stir to combine. Add the sweet potato, cover and simmer for about 15 minutes, or until the pieces are tender. Season with salt and pepper.

While the curry simmers, cut the tofu block into cubes and coat with cornstarch. Heat a skillet with oil over low heat. Add the tofu and a pinch of salt, and cook until the pieces are lightly golden. Sprinkle with cumin.

Stir the tofu into the curry, or wait until serving to place the pieces on top and spoon the sauce over them.

Serve with sour cream, fresh cilantro and a side of naan bread.