Pumpkin, Spinach, Ginger, Tofu Curry
Instructions
1. Saute onion, garlic, oil, ginger until clear and well cooked.
2. Add spices, salt and mix well.
3. Add tomatoes and water to the pot and boil.
4. Add coconut cream, honey, salt and stir.
5. Mix in all remaining ingredients carefully and heat through.
6. Stir-fry broccoli in a little oil with the garlic until slightly softened.
6. Serve on brown rice or rice noodles.
Makes: 8 x 1 cup serves
Ingredients
1 large onion, chopped
3 Tbsp ginger, crushed
2 cloves garlic, crushed
2 Tbsp oil
1 Tbsp cumin
1 Tbsp turmeric
1 Tbsp coriander
3 Tbsp honey
1 cup water
2 x 400g tinned tomatoes
200ml coconut cream
2 tsp salt
2 cups diced roasted pumpkin cubes
2 cups frozen spinach
600g tofu, cubed
1 head broccoli
2 cloves garlic
brown rice or rice noodles