Carb-Conscious Mild Tofu Curry

Nutrition per serve

Ingredients

• 400g kent pumpkin
• 200g peanut satay tofu
• 1pcs vegetable stock cubes
• 10g masala seasoning
• 200ml coconut milk
• 50g baby spinach leaves
• 125ml (½ cup) boiling water
• 15ml vegetable oil

Method

1. Step 1 — Prep ingredients
   Peel the pumpkin, then cut into 2cm chunks. Cut the tofu into 2cm pieces. Crumble 1 stock cube* into a heatproof jug, add 125ml (½ cup) boiling water and stir to dissolve.
2. Step 2 — Start curry
   Heat 2 tsp vegetable oil in a medium saucepan over medium heat. Cook the pumpkin and masala seasoning, stirring, for 3-4 mins until golden and fragrant (see Make it spicy).
3. Step 3 — Simmer curry
   Stir the stock and coconut milk into the pumpkin mixture and season with salt and pepper. Bring to the boil, then reduce the heat to medium-low and cook, covered, stirring occasionally, for 12-15 mins until the pumpkin is tender.
4. Step 4 — Warm tofu
   Meanwhile, heat 2 tsp vegetable oil in a medium frypan over high heat. Cook the tofu for 2-3 mins each side until golden and warmed through. Remove the pan from the heat.
5. Step 5 — Serve up
   Stir the spinach leaves into the pumpkin curry and cook, uncovered, for a further 1-2 mins until the spinach is wilted. Divide the curry among bowls, top with the tofu and enjoy!
6. Step 6 — Make it spicy
   Like your curries hot? Fry some chopped fresh chilli with the pumpkin to turn up the heat.

Allergens

Gluten, Peanut, Sojabohnen, Wheat, Sulfit