Vegetable Curry

Another recipe from a student.
225 gm 8 oz pumpkin, diced
rice oil spray
3 Tblsp olive oil
400 gm 14 oz cubed tofu
1 onion, chopped
2 cloves garlic, chopped
400 gm 14 oz baby spinach leaves
1 cm 1/2 in ginger root grated
1 green chilli, de-seeded and chopped
1 tsp garam masala
1 tsp coriander
1 tsp chilli powder if required, can make it very hot
2 tsp ground cumin
400 gm 8 oz tin chopped tomatoes
2 Tblsp chopped parsley
4 Tblsp coconut cream
salt and pepper to taste
Preheat the oven to 200 C, 400 F, Gas Mark 6. Place the pumpkin in a roasting tin and spray liberally with rice oil. Turn occasionally. Roast for 20 minutes until tender.
Heat 1 Tblsp of oil and fry the tofu for 5 minutes, turning until golden on the outside. Drain on kitchen paper.
Add half the spinach to the pan, cover with a lid and cook for 2 minutes. Place in a colander and allow to drain. Repeat with the remaining spinach.
Add 2 Tblsp of olive oil to the pan and cook the onion, garlic, ginger and chilli. Sauté for 2-3 minutes until soft. Add the garam masala, chilli powder if desired, ground coriander and cumin and cook for a further 3 minutes, stirring continuously. Add the tomatoes and cook for 10 minutes.
Press any remaining liquid from the spinach. Chop the spinach. Add to the pan with the spices, chopped parsley, tofu and pumpkin. Heat through and add salt and pepper to taste.
Stir 2 Tblsp of water into the coconut cream and pour over the curry.
Serve hot. Serves 4 people.
Variation: Sweet potato can be used instead of or with the pumpkin.

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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