SERVES 4
1 large chopped onion
3 tablespoons roughly chopped ginger
2 cloves garlic chopped
1 tablespoon oil
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 tablespoon ground coriander
1 teaspoon ground chilli
400g can chopped tomatoes
400ml can coconut cream
1 teaspoons salt
2 cups diced pumpkin cubes
2 cups roughly chopped spinach
600g pack tofu firm cubed 2cm
Sauté onion, garlic, oil, ginger until clear and well cooked.
Add spices and salt and mix well.
Add chopped tomatoes, coconut cream and stir.
Mix in pumpkin and Tofu. Allow to gently simmer for 20 mins or until pumpkin is cooked. Stir carefully to ensure you do not damage the pumpkin.
Gently stir in spinach and cook for further 5 mins
Serve on brown rice or rice noodles with optional chilli garnish.
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| Photo from Revive.co.nz (I forgot to take a photo before eating) |
