Black Pepper Tofu Curry
Sweet Potatoes with Chile Tamarind Sauce
A riff on Maya Kaimal's recipe, subbing cubed and fried tofu for an otherwise vegan recipe.
The sweet potato recipe is a based on this recipe. In this version, we first peeled and cubed the sweet potatoes, then boiled them for 10 minutes and they were finally braised in the sauce. Our son made this dish, which was an excuse to teach him the joys of using a mortar and pestle, rather than use a food processor -- which we don't have anyway. ;)
Both dishes were served on a bed of basmati rice.