1: Dice the tofu and sweet potato.
2: Sauté in olive oil for 5-10 minutes until caramelised around the edges.
3: Add the cauliflower and stir in the Goan Curry Sauce.
4: Fill the Goan Curry Sauce jar a quarter with water, shake, and pour that in too.
5: Clamp on a lid and cook for 10 minutes.
6: Serve with pickled onion, coriander, rice, and chapatti.
