This is always my go-to recipe when I’m in a rush, tired or just being a little lazy. You just can’t go wrong with it and everyone will rave about your culinary expertise lol.
1 small to medium butternut pumpkin diced
1 450g block firm tofu, diced and shallow fried
1 can coconut cream
140 g or more of baby spinach leaves (I used 3 large handfuls)
2 tablespoons Sharwood’s Korma Curry Paste. if you like it hot, double to 4 tablespoons.
1 heaped teaspoon massell stock powder or a stock cube
Salt to taste
Throw the pumpkin, coconut cream, stock powder/cube and curry paste into a pot.
Bring to the boil on high heat.
Lower the heat to medium and simmer until the pumpkin is breaking down and completely cooked through
Add the spinach and stir until wilted
Now add the tofu and salt if needed
Stir until combined
Voila! Cheat’s Curry!