Ingredients
Serves: 4
- 800g butternut pumpkin, peeled and cut into 3cm chunks
- 4 tomatoes
- 2 red capsicums, cut quartered lengthwise
- 8 cloves garlic (skin on)
- 80ml vegetable oil
- 1 teaspoon cardamon
- 1/4 teaspoon cayenne
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 red onions, sliced
- 3cm fresh ginger, grated
- 12 curry leaves
- 200ml vegetable stock
- 400ml coconut milk
- 1 tablespoon tomato paste
- 300g smoked tofu, cubed
- salt and pepper to taste
- coriander leaves, to garnish
Directions
Preparation:20min ›
Cook:40min ›
Ready in:1hour
- Preheat oven to 200 degrees C.
- Place pumpkin, tomatoes, capsicum and garlic in a roasting pan. Drizzle over 2 tablespoons of the oil and toss to coat the vegetables. Sprinkle over the cardamom, cayenne, coriander and turmeric. Bake in the oven for 20 minutes.
- Meanwhile, heat the remaining oil in a deep frypan over medium heat. Add the mustard and cumin seeds and cook for 1 minute until the mustard seeds start to pop. Add the onion and ginger, stir to combine and cook for 3 minutes. Add the curry leaves, stock and half the coconut milk. Increase the heat to a simmer.
- Squish the roasted garlic out of the skins into the coconut mixture. Stir in the tomato paste and remaining coconut milk. Add the tofu and roasted vegetables, stirring gently. Season to taste. Simmer 5 more minutes.
- Garnish with coriander.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
0
Really enjoyed this, lovely flavour, just enough spice (heat). Couldn't find 'smoked' tofu so used bean curd puffs (deep fried tofu) instead. - 30 Jul 2013