Butternut pumpkin, spinach & tofu curry

This simple, plant-based and full flavoured curry is very nice served with brown jasmine rice, fresh spray-free tomatoes, coriander and green salad from the garden.   

Butternut pumpkin, spinach & tofu curry

  • Servings: 4
  • Difficulty: easy
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Ingredients:

1 PUMPKIN
310g butternut pumpkin
1Tbsp olive oil
1tsp fresh ginger chopped finely
1tsp ground coriander
1tsp sea salt

2 TOFU
300g tofu
1tsp ground cumin
1/2tsp herb & vegetable salt
1tsp sea salt
1Tbsp olive oil

3 CURRY INGREDIENTS
200g brown onions diced finely
15g garlic chopped finely
8g ginger chopped finely
2tsp ground cumin
1tsp turmeric powder
2tsp ground coriander
720g organic canned, chopped tomatoes
175g chopped & wilted spinach (you can use frozen spinach too)
200g coconut cream
1tsp sea salt
water if needed, according to a desired consistency

Toppings: 
Drizzle of coconut cream
Sliced cherry tomatoes
Fresh coriander


Method:
1 Peel pumpkin, cut in even 20mm cubes, season and bake in the oven @ 180°C for 20-30 min until tender.
2 Cut tofu in even cubes, season well and roast in the oven @ 180°C for 20-30 min until golden.
3 Peel the garlic and ginger, chop very finely in food processor. Set aside.
Peel and quarter the onions, then chop in the food processor in batches by pulsing – don’t turn them to mush.
Heat a bit of water in a large saucepan, add the garlic, ginger and onion. Stir over the heat until the moisture has evaporated and it is cooked, starting to stick to the bottom. This takes a while, don’t rush (e.g. 15 mins).  (This will only be probably 5 mins with a small quantity.)
Add ground cumin, coriander and turmeric to the cooked onion/ginger/garlic mixture. Stir over the heat a few minutes, don’t let it burn.
Add the canned tomatoes and stir well.
Add the coconut cream and stir well.
Add the sea salt and the baked tofu, pumpkin and spinach, and stir well.
Bring to the boil. Once it is bubbling it is ready to serve.

Garnish with a swirl of coconut cream, sliced cherry tomatoes
and fresh coriander leaves. Serve with brown jasmine rice ( cook 60g rice, 120g water, 1g salt, 1g vegetable stock powder per person). Enjoy 🙂

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