Cooking Instructions

1. Preheat the oven to 230C / fan 210C / gas mark 8. Cut the sweet potato into wedges. Thinly slice the peppers. Place both on a lined baking tray (keeping separate), drizzle over 1 tsp oil and season with sea salt and black pepper. Roast for 20-25 mins, turning halfway, until soft and golden. (Optional: set aside to cool to room temperature for a cold salad).
2. Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins until cooked. Drain and rinse under cold water.
3. Drain the tofu, pat dry with paper towel and cut into 2cm cubes. Heat a large frying pan with 1 tsp oil on medium heat. Once hot, add the tofu and cook for 8-10 mins, turning occasionally, until crisp and golden. Add half the turmeric and a pinch of sea salt and mix to coat. Remove from the pan and set aside.
4. Zest and halve the lime. Rinse and roughly chop the spinach. Roughly chop the coriander. Finely dice the chilli (remove the seeds for less heat). Make the dressing; in a small bowl, mix the yoghurt, ginger, lime zest, a squeeze of lime juice, half the chilli (to taste) and remaining turmeric.
5. Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the korma paste and cook for 30 seconds, before stirring in the cooked quinoa. Remove from the heat, then stir in the spinach, roasted peppers, juice from half the lime and a pinch of sea salt. Once the sweet potatoes are roasted, toss with half the coriander, remaining chilli (to taste) and a squeeze of lime juice.
6. Serve the quinoa on plates, topped with the tofu and sweet potato. Drizzle with the dressing. Sprinkle over the coconut chips and remaining coriander.