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Club Recipes - Savoury

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Spinach, Ginger, Pumpkin

& Tofu Curry

 

  • Preparation time:
  • Cooking time:
  • Serves:

 

 

1. ROAST BUTTERNUT

Ingredients:

2 cups diced butternut pumpkin
1 T oil


Method:
  1. Cut butternut into 1in cubes no need to take the skin off.
  2. Put on an oven tray and mix the oil
  3. Bake at 180 degrees or until soft.

 


2. SAUTÉ ONION

Ingredients:

1 large onion diced
2 cloves crushed
1 T oil
2 T ginger puree
1 T ground cumin
1 T ground turmeric
1 T ground coriander


Method:
  1. In a large frying, sauté the onion, garlic, oil, ginger until clear.
  2. Add spices and mix well.

 


3. ADD INGREDIENTS

Ingredients:

2 x 400g crushed tomatoes
2 T honey
1 t salt
1 block tofu


Method:
  1. Add tomatoes to the pan and bring it back to a boil.
  2. Add honey, salt and tofu and stir.
  3. Let it simmer for several minutes to allow all the flavours to mingle.

 


4. FINISH & GARNISH

Ingredients:

2 cups frozen spinach
165ml can coconut milk

*Garnish: fresh coriander


Method:
  1. Remove the butternut pumpkin from the oven and put into the pan.
  2. Mix in all remaining ingredients carefully so as not to damage the tofu
  3. Garnish with roughly chopped coriander

 

 

 



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