Pumpkin And Tofu Curry - cooking recipe

Ingredients

1 block firm tofu (12-14 oz), drained, cubed, and patted dry with a paper towel
2 tbsp seasoned flour
1 None onion, sliced
2 None cloves garlic, sliced
2 1/4 lb butternut squashed, peeled, seeded, cubed
1/4 cup (2 oz) yellow curry paste
14-15 oz can chickpeas, drained, rinsed
14-15 oz can no-added-salt diced tomatoes
1/2 cup low-sodium stock or water
1/2 cup toasted cashews
1 None cucumber, seeded, finely chopped
1/4 None pineapple, peeled, cored, finely chopped
1 None lime, juiced
1 tsp sugar
1 None birdseye chili, finely sliced
1 cup low-fat plain yoghurt, to serve
None None Naan bread, to serve
None None Mint leaves, to serve
None None Cooking spray, as needed

Preparation

Dust tofu in flour, shaking off excess. Heat a medium saucepan on high. Spray with oil. Cook tofu for 1-2 mins each side, until golden. Drain on paper towel.
Add onion and garlic to same pan. Saute for 2-3 mins, until tender. Add squash and saute for a further 2 mins.
Stir in curry paste and cook for 1-2 mins, until fragrant. Add chickpeas, tomatoes and stock. Season to taste. Reduce heat to low. Simmer for 10-15 mins, until squash is tender.
To make salsa, toss cucumber, pineapple, lime juice, sugar and chili in a medium bowl and season to taste.
To finish, stir tofu through curry. Simmer for 1-2 mins, until hot. Serve curry sprinkled with cashews and topped with mint leaves. Accompany with salsa, yogurt and naan.