Ingredients
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3 tbsp Sunflower Oil
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14 oz (400 g) extra-firm or firm Tofu
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1 large Red Onion
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3 Garlic
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1 in (2.5 cm) piece fresh root Ginger
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1 red bird’s eye Chilli
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1 Lemongrass
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1 lb (450 g) Pumpkin
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1 tsp ground Turmeric
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½ tsp Garam Masala
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1 tsp Cumin Seeds
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14 fl oz (400 ml) can Coconut Milk
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1 ripe Mango
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10 oz (300 g) baby Spinach
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1 Lime Juice
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A handful of Coriander
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Salt
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Freshly ground Black Pepper
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boiled Basmati Rice
Directions
This mildly spiced curry has a velvety, creamy texture thanks to the coconut milk. For a healthier option substitute reduced-fat for full-fat coconut milk. It will taste just as good.
Steps
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1
Done
|
Heat 1 tablespoon of the oil in a large non-stick frying pan (skillet) over a medium to high heat. Cook the tofu, in batches, for 4–6 minutes, turning occasionally, until golden all over. Remove from the pan and drain on kitchen paper (paper towels). Set aside. |
|
2
Done
|
Heat the remaining oil in a large saucepan over a low heat and cook the onion, garlic, ginger, chilli and lemongrass, stirring occasionally, for 6–8 minutes, or until the onion is tender and golden. Add the pumpkin and cook for 4–5 minutes, then stir in the ground spices and cumin seeds. Cook for 1 minute. |
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3
Done
|
Pour in the coconut milk and bring to the boil. Reduce the heat to a simmer and cook gently for 10 minutes, or until the curry reduces and starts to thicken. |
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4
Done
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Stir in the mango, cooked tofu and spinach and cook for 2–3 minutes until the tofu is heated through and the spinach wilts. Stir in the lime juice and coriander, remove the lemongrass and season to taste with salt and pepper. |
|
5
Done
|
Divide between 4 shallow serving bowls and serve immediately with boiled rice. |
