Tofu and pumpkin curry
( SERVES 4 )
Photo by Babiche Martens
For this curry, toss all the ingredients into the pot and leave to cook. It is the ultimate comfort dish for vegetarians.The slow-cooked vegetables and pulses combine with creamy coconut for a gentle flavour, while the tofu becomes soft and tender. It’s perfect any day of the week, served with nutty brown rice. (I allow one cup of cooked rice per person.)
|2 cloves||Garlic, chopped|
|1 Tbsp||Freshly grated ginger|
|1 Tbsp||Curry powder|
|2||Kumara, peeled and cubed|
|2 cups||Pumpkin, peeled and cubed|
|2 cups||Cauliflower, florets only|
|1 tin||Chopped tomatoes, approx. 400g|
|1 tin||Chickpeas, approx. 420g, drained|
|400 ml||Coconut milk|
|½ tsp||Salt and freshly ground black pepper|
|300 g||Firm tofu, cut into cubes|
|½ cup||Chopped coriander|
|4 servings||Brown rice|
- Preheat an oven to 160C.
- Place the onion, garlic, ginger, curry, kumara, 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.