Post

Tofu Pumpkin Ginger Curry

 From: the revive cafe cookbook by Jeremy Dixon

 

Ingredients

 

1 medium onion, chopped

 

1½ T ginger puree

 

1 clove garlic chopped or crushed

 

1 T oil

 

1½ t cumin powder

 

1½ t turmeric

 

1½ t coriander powder

 

1½ t honey or date butter

 

½ c water

 

14 oz. (400 g) can chop tomatoes

 

½ c coconut cream

 

1 t salt

 

1 c pumpkin, roasted and diced

 

1 c frozen spinach

 

10 oz. (250 g) firm tofu, cubed

 

Directions:

 

Sauté onion, garlic and ginger in oil until clear and well cooked

 

Add spices and salt and mix well.

 

Blend tomatoes and add, with water, to onion mix. Bring back to the boil, then add coconut cream, honey and salt.

 

Stir in remaining ingredients carefully and simmer.

 

Serve on brown rice or rice noodles. Serves 6.

 

From: The Revive Café Cookbook series by Jeremy Dixon

Back to list