For the pumpkin and tofu curry, toss all the ingredients into the pot and leave to cook. It is the ultimate comfort dish for vegetarians. The slow-cooked vegetables and pulses combine with creamy coconut for a gentle flavour, while the tofu becomes soft and tender. It’s perfect any day of
TOFU AND PUMPKIN CURRY
Serves 4
1 onion, chopped
2 cloves garlic, chopped
1 Tbsp grated fresh ginger
1 Tbsp curry powder
2 kumara, peeled and cubed
2 cups pumpkin, peeled and cubed
2 cups cauliflower florets
400g tin chopped tomatoes
420g tin chickpeas, drained
400ml coconut milk
½ tsp salt and freshly ground pepper
1 Tbsp oil
300g firm tofu, cut into cubes
½ cup chopped coriander
Serve with rice
- Preheat an oven to 160C.
- Place the onion, garlic, ginger, curry, kumara, pumpkin, cauliflower, tomatoes, chickpeas, coconut milk, salt and pepper in a casserole dish. Bake for 1¼ hours until the vegetables are soft and sauce is a little thickened.
- Heat the oil in a frying pan. Brown the tofu on all sides, then stir through the casserole. Return to the oven for 20 minutes.
- Garnish with chopped coriander and serve with brown or white rice.
