Tofu, Pumpkin & Eggplant Curry

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the vegetables; finely dice the onion, mince garlic and ginger, dice the tomatoes and eggplant into 2-3cm cubes, and pumpkin into 1cm cubes. Dice the tofu into large cubes.

Step 2

Heat a large pot over low-medium heat and heat the olive oil. Add spices - cook for 2 minutes until fragrant. Add onion and sauté until translucent, stirring regularly to prevent burning. Add garlic, ginger, tomatoes, stock cube and pumpkin. Mix well to break up tomatoes and pumpkin. Add coconut milk, tofu and eggplant. Bring to boil then reduce heat to simmer, stirring occasionally for 20 minutes.

Step 3

Once the sauce has been reduced by a third, add maple syrup. Continue to simmer for another 10-15 minutes, taste and adjust with salt and pepper as needed. Heat roti’s as per packet instructions. Serve curry while hot with fresh coriander, warm roti and yoghurt.