Spicy Coconut, Sweet Potato and Collards Curry

We love the unusual combination of ingredients in this recipe. It is based on a recipe found in Peter Berley's Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour.

INGREDIENTS

2 tablespoons neutral oil (for frying)
2 tablespoons extra-virgin olive oil
1 pack extra firm tofu
2 cups diced onion
1 large sweet potato, cut into 1-inch chunks
3 garlic cloves, finely chopped
1 tablespoon fresh ginger, minced
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 (14 ounces) can coconut milk
1 bunch collard greens
1/2 cup cilantro for garnish
salt to taste

Cut the tofu into 1-inch cubes and fry in the neutral oil until golden brown on all sides. Scoop out of the pan and let drain on a plate. Add the olive oil to the pan, and sautee the onions for 3-4 minutes. Add the sweet potatoes, garlic, ginger, coriander and turmeric and stir well for about 1 minute. Add the coconut milk and two cups of filtered water and bring to a simmer. Cook for 12 minutes. In the meantime, remove the tough stems from the collard green leaves. Slice the collard leaves into 1/4 inch ribbons. Add to the curry and cook for about 3 minutes until wilted. Add the tofu cubes and stir well. Season with salt and garnish with cilantro. Serve over rice.