Pumpkin and tofu curry with yogurt and basmati rice

Ingredients

For 1 serving

• Pumpkin200 g
• Tofu180 g
• Onion40 g
• Ginger5 g
• Curry powder1 teaspoon
• Plain nonfat yogurt60 g
• Cilantro5 g
• Sunflower oil1 teaspoon
• Basmati rice45 g
• Saltto taste

Contains: lactose, soy,

In season: September – December

Method

1. Bring a pan of water to the boil, salt it and cook the basmati rice over medium heat for 12 minutes, until tender; drain and keep covered.
2. Meanwhile peel the squash, remove the seeds and fibres and cut it into 2 cm cubes; peel and chop the onion and ginger. Drain the tofu, pat it dry and cut into cubes.
3. Heat the sunflower oil in a pan over medium heat and fry the onion and ginger for 4–5 minutes, until the onion is translucent; add the curry powder and stir for 30 seconds, until fragrant.
4. Add the squash, just under a glass of water and a pinch of salt, cover and cook over medium-low heat for 12 minutes, until the squash is tender and starting to break down.
5. Add the tofu and cook uncovered for 5 minutes, stirring gently, until hot and the sauce has thickened.
6. Turn off the heat and stir in the plain yoghurt (off the heat it won't split). Serve with the rice and the washed, chopped coriander.