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