Tofu and Vegetable Coconut Curry Recipe

In the colder months, I’m not really a salad kinda girl. They just don’t fill me up. I love my carbs too much! If you don’t find me eating a sarni or wrap, I’ll eat a warm meal and that usually includes brown rice.

Today, I savour a Tofu Tikka Massala. Not your average curry, I know. But I was impressed by these perfectly portioned Paste Pots by Pataks. .

For a curry in a hurry, you can whip this tasty meal in about 20 mins. Suitable for freezing.

What you need

1 onion, chopped

2 cloves garlic, grated

1 carrot, chopped

2 cups of pumpkin, chopped into small cubes

1 Pataks pot (I used Tikka Masala)

1 small packet of firm tofu

1 small can coconut milk

Method

Sauté onion and garlic for 1 minute in extra virgin olive oil

Add a pot of tikka masala and stir spices until onion and garlic are evenly coated and aromas fire up your nose.

Place 2 cups of pumpkin and carrot, stir and cook for 1-2 minutes, add coconut milk, bring to boil, then simmer for 10-12 minutes.

Add chopped tofu and cook for a further few minutes.

Garnish with herbs and crushed cashew nuts. serve with 1 cup of brown rice.