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Recipe provided by Sam Wood

Serves 1


1 teaspoon(s) coconut oil (extra virgin)

1/4 onion (brown) diced 1/2 clove(s) garlic thinly sliced

1 teaspoon(s) ginger (fresh) finely grated

1/2 teaspoon(s) garam masala 1/4 teaspoon(s) chilli flakes

1/4 sweet potato(es) diced into small cubes

1/3 cup(s) diced tomatoes (canned)

2 tablespoon(s) coconut milk (canned)

1/3 cup(s) chickpeas (tinned)

75 g tofu (firm) diced into small cubes

1 cup(s) baby spinach salt & pepper to taste

+ For Serving

1 tablespoon(s) yoghurt (greek)

1 tablespoon(s) coriander (fresh) finely chopped 


Heat the coconut oil in a frying pan over medium heat. Cover with a lid and cook the onion for 2 minutes until it begins to golden.

Add the garlic, ginger, garam masala and chilli flakes and cook for a further 2 minutes.

Next, add the sweet potato, tomatoes and coconut cream and cook for 10 minutes.

Turn the heat to low, add in the chickpeas and tofu and cook for another 10 minutes.

Stir through the spinach and season the curry with salt and pepper.

Serve topped with yoghurt and coriander.


This recipe and more delicious recipes from Sam Wood can be found here.