Herald on Sunday

Tofu and pumpkin curry

Serves 4

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1 onion, chopped

2 cloves garlic, chopped

1 Tbsp grated fresh ginger

1 Tbsp curry powder

2 kūmara, 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, kūmara, 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.

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