Tofu And Squash Curry - cooking recipe

Ingredients

10 oz firm tofu, cubed
2 tbsp flour, seasoned with salt and pepper
1 tbsp oil
1 None onion, sliced
2 cloves garlic, sliced
2 1/4 lbs butternut squash, peeled, seeded and cubed
1 jar (14 oz) korma curry sauce
3/4 cup plain yogurt
1/2 cup toasted cashews
None None Mint leaves, steamed rice, to serve

Preparation

Combine tofu and seasoned flour in a plastic bag. Shake gently to coat.
Heat oil in a medium saucepan on medium-high heat. Cook tofu for 2 mins, until golden. Drain on paper towels.
Saute onion and garlic in same pan for 2-3 mins, until onion is tender. Add squash. Cook for another 2 mins.
Stir in curry sauce and 1/2 cup water. Reduce heat to low. Simmer for 20-25 mins, until squash is tender.
Add yogurt and tofu, and simmer, stirring, for 2 mins. Top with cashews and mint leaves. Serve with steamed rice.