Nutty Pumpkin and Tofu Coconut Curry

[Guest guest]

Nutty Pumpkin and Tofu Coconut Curry

 

2 tbsps. plus 2 tsps. oil

2 cloves garlic, crushed

1 piece fresh ginger root, about 2 inch long, grated

1 onion, cooked, diced

2 tbsps. plus 2 tsps. curry paste

1 tsp. ground cinnamon

1/2 tsp. nutmeg

13 ozs. tofu, cut into small cubes

2 cups butternut pumpkin, cooked and diced

2/3 cup plus 2 tbsps. roasted cashews, finely chopped

1/3 cup plus 3 tbsps. coconut milk

 

Heat oil in a large frying pan or wok over medium heat. Add garlic, ginger,

onion, curry paste, and spices; cook for 2 to 3 minutes, or until fragrant. Add

tofu and cook for 3 to 5 minutes, until slightly crisp. Add pumpkin, cashews,

and coconut milk; continue to cook for 2 minutes, or until heated through.

Serves 4.