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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. . .

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Servings: 5

Prep Time: 00:30

Cook Time: 00:30

Main Ingredients

paste-

3 red chillies

1 teaspoon ground coriander

a handful coriander stalks

1

1 zest of lime

1 a red pepper

4 shallots

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.

Preparation

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.

Reviews: 0

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