Tofu, Pumpkin and Spinach Curry
- 1 tablespoon olive oil
- 1 tablespoon Indian curry paste
- 1 onion, sliced
- 1kg butternut pumpkin, peeled and diced
- 1 cup reduced salt vegetable stock
- 1 cup Sanitarium So Good Lite soymilk
- 2 teaspoons coconut essence
- 400g can chickpeas, rinsed and drained
- 150g firm tofu, diced
- 200g baby spinach leaves
- Low fat natural yoghurt, to serve
- Heat oil in a large non-stick frying pan. Add curry paste and onion and cook over medium heat for 1-2 minutes. Add pumpkin and cook a further 2-3 minutes.
- Add stock and bring to the boil. Reduce heat and simmer for 8 minutes. Stir through So Good, coconut essence, chickpeas, tofu and spinach leaves. Cook for a further 2 minutes or until leaves wilt.
- Serve with brown rice and low fat natural yoghurt.
Serves 6
Preparation time: 10 minutes
Cooking time: 15 minutes