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Butternut Squash, Tofu And Chickpea Curry
Place all the paste ingredients into a food processor and blitz until everything is finely chopped. Cut the tofu into bite size chunks and leave to marinade in the soy or tamari sauce. Set aside. In a large pan heat the oil and lightly fry two tablespoons of the paste. The rest can be stored in the fridge in a sealed jar. Fry the onion and the butternut squash for a few minutes to soften before ad. . .
Prep Time: 00:30
Cook Time: 00:30
3 red chillies
1 teaspoon ground coriander
a handful coriander stalks
1 zest of lime
1 a red pepper
1 stick of lemongrass
2 cloves of garlic
400 grams of tofu
soy sauce/or tamari if you want gluten free
1 onion chopped.
oil-i used olive oil but you could use coconut oil
300 grams of butternut squash-chopped into chunks
1 courgette-chopped into chunks.
1 tin/400 grams of chick peas.
1 vegetable stock cube
1 130 grams packet/ of baby corn.
60 grams broccoli
1 can of coconut milk
coriander to top
brown rice to serve.
1Place all the paste ingredients into a food processor and blitz until everything is finely chopped.
2Cut the tofu into bite size chunks and leave to marinade in the soy or tamari sauce. Set aside.
3In a large pan heat the oil and lightly fry two tablespoons of the paste.
4The rest can be stored in the fridge in a sealed jar.
5Fry the onion and the butternut squash for a few minutes to soften before adding the broccoli and courgette.
6Add 1 cup of boiling water with stock cube and leave to simmer on a mid-range heat for 10 minutes.
7When the stock has reduced and the veg are soft add the tofu and chickpeas and coconut milk.
8Simmer for a further 10 mins and season with salt and pepper.
9Serve with bowls of steaming brown rice and topped with fresh coriander.
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