The Secret Street

A comforting curry-meets-tray-bake dish that’s creamy, gently spiced, and topped with tender roasted sweet potato slices 🍛✨
Perfect for meal prep, family dinners, or when you’re craving something warm and nourishing 💛

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🕒 Time

• Prep: 20 minutes ⏱️
• Bake: 45 minutes 🔥
• Total: ~1 hour

🍽 Serves

3–4 people 👨‍👩‍👧‍👦

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🧺 Ingredients

🌿 Base

• 280 g firm tofu (or tempeh)
• 1 tbsp olive oil (plus extra for roasting)
• 2 carrots, chopped into small cubes 🥕
• 2 garlic cloves, minced 🧄
• 1 tsp ground ginger
• 1 tbsp tomato purée 🍅

🍛 Curry Sauce

• 2 tbsp mild curry powder
• 1 tbsp plain flour
• 300 ml water
• 1 vegetable stock pod (or cube)
• 1 tbsp soy sauce
• 1 tbsp maple syrup (or date syrup) 🍁
• 1 tbsp rice vinegar
• 400 ml coconut milk 🥥

🍠 Topping & Add-ins

• 2 medium sweet potatoes, thinly sliced
• 1 jar chickpeas, drained and rinsed 🫘

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👩‍🍳 Instructions

1️⃣ Roast the Tofu

Preheat the oven to 200°C (390°F) 🔥

Cut the tofu into cubes and place on a baking tray.
Drizzle with a little olive oil and roast for 15 minutes, until lightly golden and crisp around the edges ✨
(You can also pan-fry the tofu if preferred.)

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2️⃣ Start the Curry

While the tofu is roasting, heat 1 tbsp olive oil in a large pan over medium heat.

Add the carrots and cook for 5–8 minutes, until softened and lightly golden 🥕✨

Stir in the garlic, ginger, and tomato purée. Cook for 1 minute, until fragrant 🌶️🧄

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3️⃣ Build the Sauce

Add the curry powder and flour, stirring well to coat the vegetables.

Slowly pour in the water, then add:

• Vegetable stock
• Soy sauce
• Maple or date syrup
• Rice vinegar
• Coconut milk 🥥

Mix well and simmer gently for about 10 minutes, stirring occasionally, until the sauce becomes creamy and slightly thick 🍛

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4️⃣ Add Protein

Stir in the roasted tofu and chickpeas 🫘
Taste and adjust seasoning if needed.

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5️⃣ Assemble the Bake

Pour the curry into an ovenproof baking dish.

Toss the sweet potato slices with a little olive oil, salt, and pepper.
Arrange them over the curry, slightly overlapping, to create a cozy layered top 🍠✨

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6️⃣ Bake

Bake uncovered at 200°C (390°F) for 30 minutes, until the sweet potatoes are tender and lightly golden on top 😍

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🍽 To Serve

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✨ Tips & Variations

• Swap tofu for tempeh for a nuttier bite 🌰
• Add spinach or peas into the curry before baking 🥬
• Leftovers keep well for 2–3 days and taste even better the next day 💫

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Creamy, comforting, and packed with plant-based goodness — a true vegan comfort bake you’ll want to make again and again 💛🍽️