Massaman pumpkin, tofu & spinach curry

Ingredients

• 400ml can reduced fat coconut cream (unshaken)
• ⅓ cup Massaman curry paste
• 1 small red bird’s eye chilli, deseeded and chopped
• 1 red onion, cut into thick wedges
• 1 cinnamon stick
• 4 cardamom pods, lightly crushed
• 1 star anise
• 1 tbs brown sugar
• 1½ tbs fish sauce
• 750g piece Butternut pumpkin, deseeded, peeled and cut into 4-5cm pieces
• 250g firm tofu, drained and cut into 4cm cubes
• 100g baby spinach leaves
• ½ cup coriander leaves, chopped + extra leaves to serve
• ⅓ cup roasted unsalted cashews, roughly chopped
• Steamed jasmine rice, to serve