Thai Yellow Curry (My way)

Ingredients:

1 - Onion Thinly Sliced

1 - Sweet potato (1 inch cubed)

1 - Firm Tofu (Sliced to 1/2 inch thickness)

1 Tsp - Chili Powder 

1/4 Tsp - Turmeric Powder

3 Tsp - Curry Powder (from Indian Store)

3 cloves Garlic (finely minced)

1 Tbsp - Oil

Cilantro finely chopped to garnish

1 Can - Coconut Milk

Procedure:

1) Coat some oil and curry powder to sliced tofu. Preheat Air Fryer to 375 degrees and Air Fry the tofu for 12 minutes on each side. Cut them into smaller cubes.  Meanwhile ....

2) Heat the oil in a pan, add the minced garlic, Onions and Sweet potatoes. Saute for a minute.

3) Add salt, turmeric powder, chili powder and curry powder. Saute for a minute, add a cup of water, close the lid and cook until the sweet potatoes are cooked soft.

4) Add the cubed tofu, coconut milk and 1 more cup of water. Bring it to boil, switch off the stove and garnish with cilantro.

Enjoy it with Rice, Paratha or Idiyappam

Note: To retain the thickness of coconut milk, don't over boil the gravy. Switch off the stove as soon as it started to boil.

You can also add Carrots, yellow or orange Capsicum and yellow squash. Sweet potatoes does give added flavor and taste to this curry.