Name: Pumpkin and tofu curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 300 gram firm tofu, cubed; 2 tablespoon seasoned flour; 1 onion, sliced; 2 cloves garlic, sliced; 1 kilogram butter nut pumpkin, peeled, seeded, cubed; 1/4 cup yellow curry paste; 400 gram can chickpeas, drained, rinsed; 400 gram can no-added-salt diced tomatoes; 1/2 cup salt reduced stock or water; 1/3 cup toasted cashews; 250 gram tub low-fat natural yoghurt, to serve; naan bread, to serve; mint leaves, to serve; Salsa; 1 cucumber, seeded, finely chopped; 1/4 pineapple, peeled, cored, finely chopped; 1 lime, juiced; 1 teaspoon caster sugar; 1 birdseye chilli, finely sliced

Ingredients

300 gram firm tofu, cubed

2 tablespoon seasoned flour

1 onion, sliced

2 cloves garlic, sliced

1 kilogram butter nut pumpkin, peeled, seeded, cubed

1/4 cup yellow curry paste

400 gram can chickpeas, drained, rinsed

400 gram can no-added-salt diced tomatoes

1/2 cup salt reduced stock or water

1/3 cup toasted cashews

250 gram tub low-fat natural yoghurt, to serve

naan bread, to serve

mint leaves, to serve

Salsa

1 cucumber, seeded, finely chopped

1/4 pineapple, peeled, cored, finely chopped

1 lime, juiced

1 teaspoon caster sugar

1 birdseye chilli, finely sliced

Method

1.Dust tofu in flour, shaking off excess. Heat a medium saucepan on high. Spray with oil. Cook tofu for 1-2 minutes each side, until golden. Drain on paper towel.

2.Add onion and garlic to same pan. Saute for 2-3 minutes, until tender. Add pumpkin and saute for a further 2 minutes.

3.Stir curry paste through and cook for 1-2 minutes, until fragrant. Add chickpeas, tomatoes and stock. Season to taste. Reduce heat to low. Simmer for 10-15 minutes, until pumpkin is tender.

4.To make salsa, toss cucumber, pineapple, lime sugar and chili in a medium bowl together and season to taste.

5.Stir tofu through curry. Simmer for1-2 minutes, until hot. Serve curry sprinkled with cashews and topped with mint leaves. Accompany with salsa, yoghurt and naan.

For ease, dust tofu in seasoned flour in a plastic bag. Canned pineapple can be used in place of fresh.
Note

Woman's Weekly Food

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