Pumpkin Spinach Tofu Cheat's Curry - Australian School of Meditation & Yoga
This is always my go-to recipe when I’m in a rush, tired or just being a little lazy. You just can’t go wrong with it and everyone will …
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Ingredients
- 1 small to medium butternut pumpkin diced
- 1 450g block firm tofu, diced and shallow fried
- 1 can coconut cream
- 140 g or more of baby spinach leaves (I used 3 large handfuls)
- 2 tablespoons Sharwood’s Korma Curry Paste. if you like it hot, double to 4 tablespoons.
- 1 heaped teaspoon massell stock powder or a stock cube
- Salt to taste
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