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Pumpkin, Spinach, Ginger & Tofu Curry (GF, WF, DF)

Ingredients:
MAKES 8 X 1 CUP SERVES

  • 1 large chopped onion
  • 3 tablespoons ginger puree or 1 inch knob of fresh ginger chopped finely
  • 2 cloves garlic chopped or crushed
  • 2 fresh red chilli chopped finely (optional)
  • 2 tablespoons oil
  • 1 tablespoon ground cumin
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground coriander
  • 1 cup water 
  • 2 x 400g (12oz) cans chopped tomatoes
  • 200ml (6fl oz) coconut milk
  • 1 teaspoon salt
  • 2 cups diced roasted pumpkin cubes
  • 2 cups frozen spinach or fresh English spinach
  • 600g (19oz) pack tofu firm cubed 1cm (½in)

Method:

  1. Saute onion, garlic, oil, ginger and chilli until well cooked.  
  2. Add spices and salt and mix well.
  3. Blend tomatoes with a stick blender and add with water to the pot and bring back to the boil.
  4. Add coconut milk and stir.
  5. Mix in all remaining ingredients carefully so as not to damage.
  6. Serve on brown rice or rice noodles with optional chilli garnish.

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