Butternut Curry

Our Indian friends create lovely spicy dishes.
1 long necked thin butternut squash
1 head of broccoli
1 pkt tofu
4 Tblsp rice oil
2 Tblsp garam masala
1 tsp curry powder
1 Tblsp brown sugar
1/2 tsp salt
black pepper
bunch of cilantro or parsley leaves to garnish.
Peel the butternut squash and cut it in half lengthways. Remove the seeds. Cut into 1/2 inch 1 cm half moon shapes.
Remove the broccoli florets and discard the stalk.
Dry the tofu on kitchen paper and cut into 5 x 5 x 1 cms 2 x 2 x 1/2 ins cubes.
In a frying pan or wok heat 2 Tblsp of oil. When the oil is very hot add the tofu and cook for 3 minutes on each side until they are brown. With a slotted spoon transfer to kitchen paper to drain and sprinkle with salt if required.
Add remaining 2 Tblsps of oil and stir in the garam masala, curry powder and brown sugar. Cook for a minute. Add the butternut squash and a pinch of salt. Stir fry for a minute then add 50 mls 1/4 cup of water. Cover and cook for 7 minutes adding more water if it dries out. Add the broccoli, cover and cook for 3 minutes. Stir in the tofu and cook for a minute until the tofu is heated through.
Add more water if needed to create a sauce.
Season with pepper and decorate with the leaves.
Serves 4 people.

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