On these winter days hot piping curry is a dream come true. So we bring you yummy curry recipe that’s tasty healthy & diet-food too.

Pumpkin and tofu coconut curry

Ingredients:

• 1 large onion, chopped
• 2 garlic cloves, crushed
• 1 tbsp finely grated fresh ginger
• 2 long fresh red chillies, deseeded, chopped
• 1-2 tsp curry powder
• 2 tsp oil
• 350g firm tofu, cut into cubes
• 12 fresh curry leaves, plus extra, fried, to serve
• 300ml reduced-fat coconut milk
• 300ml homemade vegetable stock
• 500g pumpkin, peeled, deseeded, cut into 3cm pieces
• 200g green beans, trimmed, halved
• 75g baby spinach
• 2 cups cooked quinoa
• Lime wedges, to serve

Procedure:

• Place the onion, garlic, ginger, chillies and curry powder in a small food processor and process until a thick paste forms.
• Heat half the oil in a large wok or non-stick pan over high heat.
• Cook tofu, in 2 batches, for 2-3 minutes or until golden. Transfer to a plate and set aside.
• Reduce heat to medium.
• Add the curry paste to wok. Cook, stirring, for 3-4 minutes or until aromatic.
• Add curry leaves. Cook, stirring, for a further minute.
• Pour in coconut milk and stock.
• Bring to the boil. Reduce heat and simmer, covered, for 5 minutes.
• Add pumpkin, tofu and simmer, covered, for 6-7 minutes or until pumpkin is almost tender.
• Add beans. Simmer, covered, for 2-3 minutes or until tender. Stir in spinach until just wilted.
• Serve curry on quinoa with a squeeze of lime juice and extra curry leaves.