Indian Tofu & Bombay Sweet Potatoes

• Meanwhile, finely chop garlic. • Grate carrot. • Halve snacking tomatoes. Roughly chop coriander. • Cut firm tofu into 1cm chunks. • In a medium bowl, combine the plain flour, Mumbai spice blend and tofu.

• In a second medium bowl, combine a drizzle of white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. • Add baby spinach leaves, carrot and snacking tomatoes. Toss to combine.

• In a large frying pan, heat a drizzle of olive oil over high heat. When the oil is hot, cook tofu, turning occasionally, until golden, 5-7 minutes. • Transfer to a plate to rest.

• Return frying pan to medium-high heat with a drizzle of olive oil. Add Mumbai spice blend and garlic and cook, stirring until fragrant, 1 minute. • Stir through coconut milk and simmer until thickened slightly, 1-2 minutes. Season to taste.