Tofu Pumpkin Ginger Curry

 From: the revive cafe cookbook by Jeremy Dixon




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




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

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