Roasted pumpkin  and tofu curry

Preparation time: 20 minutes
Cooking time: 80 minutes

Ingredients

• 150-200g firm tofu
• 200g pumpkin, peeled
• Olive oil
• 1 – 2 garlic cloves, peeled and squashed
• Salt and pepper
• Handful of baby spinach
• Red or green curry paste
• Small handful of raw cashews

Instructions

1. Chop pumpkin and tofu into 2-3cm cubes (larger pieces will take longer to cook).
2. Add garlic and toss gently in a large bowl with olive oil so as not to break up the tofu. Season with salt and pepper.
3. Bake in a preheated hot oven at 180-200°C, shaking 2-3 times, for one hour.
4. Toss the cashews in the oil from the tofu and pumpkin that remain in the bowl. Add to the pumpkin and tofu after 40 minutes.
5. In a wok, warm the curry paste and coconut milk.
6. Add baked ingredients and stir occasionally until the pumpkin ‘mashes’ into a sauce with the coconut milk.
7. Taste and add more curry paste if needed. Add the baby spinach to wilt in wok and serve on brown rice topped with coriander.