

Ingredients – Serves 2
2 x Garlic Clove
1 x Small Red Onion
1 1/2 in Fresh Ginger
1 x Small Butternut Squash
1 x Medium Carrot
200g Organic Plain Tofu
1tsp Cumin Seeds
1/2tsp Turmeric Powder
1 large pinch Dried Curry Leaves
2x Tbsp Spicy Paprika – please use less or a non spicy paprika if spicy not enjoyed
2x Tbsp Tomato Puree
2 Cups of Water – or more if needed to cook butternut
Rapeseed Oil
Method
- Roughly chop onion, ginger and garlic
- Remove skin of butternut squash, scrape out seeds and cut into small cubes
- Heat pan and pour a generous glug of rapeseed oil
- Add chopped onion, garlic and ginger. Fry till slightly coloured.
- Add cumin seeds, turmeric, handful of dried curry leaves (optional).
- Add paprika
- Add butternut squash and stir to coat in oil and spices
- Add tomato puree and water.
- Add salt and cover with a lid and leave to simmer gently till butternut squash is soft
- If water evaporates, add more and stir occasionally
- When squash is cooked, grate carrot, crumble tofu and add frozen peas
- Stir till all warmed through and take off heat
- Serve with roti or grain of choice
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