1. Add salt and olive oil. Bake the sweet potato chunks for 30 minutes, turning halfway.

2. Fry the tofu pieces for a couple of minutes on each side until slightly brown and crisp. 

3. Fry the garlic and ginger, add the red curry paste, coconut milk, and red peppers. Simmer!

4. Add the tofu, roast sweet potato and pineapple and simmer for 5 more minutes.

Stir in the lime juice and serve with chopped fresh cilantro/coriander. 

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