SPINACH, GINGER, PUMPKIN & TOFU CURRY

MAKES 8 X 1 CUP SERVES

STEP 1 - ROAST BUTTERNUT

Ingredients:

• 2 cups diced butternut pumpkin
• 1 tablespoon oil

Directions:

1. Cut butternut pumpkin into 1in (2cm) cubes. No need to take the skin off.
2. Put on an oven tray and mix with the oil.
3. Bake at 350°F (180°C) for around 20 minutes or until soft.

STEP 2 - SAUTE ONION

Ingredients:

• 1 large onion diced
• 2 cloves garlic crushed
• 1 tablespoon oil
• 2 tablespoons ginger puree
• 1 tablespoon ground cumin
• 1 tablespoon ground turmeric
• 1 tablespoon ground coriander

Directions:

In a large frying pan, saute the onion, garlic, oil, ginger until clear. Add spices and mix well.

STEP 3 - ADD INGREDIENTS

Ingredients:

• 2 x 14oz (400g) cans crushed tomatoes
• 2 tablespoons liquid honey
• 1 teaspoon salt
• 20oz (600g) pack firm tofu cubed

Directions:

1. Add tomatoes to the pan and bring back to the boil.
2. Add honey, salt and tofu and stir. Let it simmer for several minutes to
3. allow the flavours mingle.

STEP 4 - FINISH & GARNISH

Ingredients:

• 2 cups frozen spinach
• 6 fl oz (165ml) coconut milk
• garnish: cilantro (fresh coriander)

Directions:

1. Remove the butternut pumpkin from the oven and put into pan.
2. Mix in all remaining ingredients carefully so as not to damage the tofu.
3. Garnish with roughly chopped cilantro.

JACKET POTATOES

SERVES 4

Ingredients:

• 4 large potatoes, skin on
• oil spray
• toppings

Directions:

STEP 1

1. Lightly spray potatoes with oil.
2. Put on an oven tray and bake at 400°F (200°C) for 45 minutes or until cooked through.

STEP 2

1. Make a cut across the top of the potatoes lengthwise, then widthwise, and use your finger to squeeze them open by pushing all 4 corners up and into the middle of the potato.

STEP 3

1. Top with Salad vegetables, hummus, Creamy Thyme Mushrooms and Tuscan Lentil & Tomato stew

Tip: If your oven has a timer, set the oven so the potatoes are ready when you get home.