Healthy pumpkin and tofu coconut curry

SERVE 4

INGREDIENTS

1 large onion, chopped

2 garlic cloves, crushed

1 tbsp finely grated fresh ginger

2 long fresh red chillies, deseeded, chopped

2 tsp curry powder

2 tsp macadamia oil

350g firm tofu, cut into cubes

12 fresh curry leaves, plus extra, fried, to serve

300ml reduced-fat coconut milk

300ml salt-reduced vegetable stock

500g pumpkin, peeled, deseeded, cut into 3cm pieces

200g green beans, trimmed, halved

75g baby spinach

2 cups cooked quinoa

Lime wedges, to serve

METHOD

Step 1

Place the onion, garlic, ginger, chillies and curry powder in a small food processor and process until a thick paste forms.

Step 2 Heat half the oil in a large wok or non-stick pan over high heat. Cook tofu, in 2 batches, for 2-3 minutes or until golden. Transfer to a plate and set aside. Step 3 Reduce heat to medium. Add the curry paste to wok. Cook, stirring, for 3-4 minutes or until aromatic. Add curry leaves. Cook, stirring, for a further minute.

Step 4 Pour in coconut milk and stock. Bring to the boil. Reduce heat and simmer, covered, for 5 minutes. Add pumpkin, tofu and simmer, covered, for 6-7 minutes or until pumpkin is almost tender. Add beans. Simmer, covered, for 2-3 minutes or until tender. Stir in spinach until just wilted. Step 5 Serve curry on quinoa with a squeeze of lime juice and extra curry leaves.