Tofu Pumpkin Curry

Makes approximately: 4 servings.
Total time: 25 minutes.

This comforting meal is packed full of nourishing protein in a one-pot, quick and easy dinner. The fresh herbs add a pop of flavour and vibrant colour as a garnish that contrasts the curries rich, orange colour. Feel free to add in any extra veggies you desire, such as fresh spinach, carrots, and green beans. This is best served over
steamed rice or quinoa, with a side salad, a dollop of coconut yogurt and herbs on top. If nut tolerant, a handful of raw cashews adds a delicious crunch.

INGREDIENTS

  • 1 Tbsp olive oil
  • 1 tsp cumin seeds
  • ½ tsp fennel seeds
  • ½ tsp mustard seeds
  • 1 tsp minced garlic
  • 1 cup green onions, chopped
  • 1 Tbsp fresh tarragon, finely chopped (or a pinch of aniseed)
  • 1 cup pumpkin puree
  • 4 fresh basil leaves, finely chopped
  • ½ tsp chilli powder
  • ½ tsp ground cinnamon
  • ½ cup water
  • ½ cup red bell pepper, seeded and dhopped
  • 2 cups coconut milk
  • Pinch of salt and pepper (to taste)
  • 1 block extra firm organic tofu, drained/pressed of any liquid and chopped into 1” cubes

METHOD

  1. Heat the olive oil in a large pot, then add in the cumin seeds, fennel seeds and mustard seeds.
  2. Add the chopped green onions and tarragon, and sauté until the onions start to brown.
  3. Add the pumpkin puree, basil, chilli powder, and cinnamon and sauté for 2 minutes.
  4. Add in the water and cook uncovered for 30 seconds.
  5. Reduce the heat, then add in the red bell pepper and coconut milk. Cook uncovered for 5-7 minutes, making sure to stir thoroughly in intervals.
  6. Add in a pinch of salt and pepper, and the tofu then continue to simmer uncovered for 5-7 minutes, at a low heat (allowing the tofu to absorb the flavours). Serve warm, over steamed rice or quinoa and enjoy