pumpkin, aubergine & tofu curry

I had a dreamy tofu and aubergine curry at a Vietnamese restaurant in Hackney which they've since to my horror removed from the menu so I created this instead. The flavours are different from the Vietnamese one but it really hits the spot.

Chose a good quality extra firm tofu (I like the Clearspring Organic extra firm or the Tofoo brand also works well), just not the silken kind as it won't hold together.

Ingredients (serves 2)

1 small pumpkin

1 block tofu

1 aubergine

1 can of coconut milk

1 shallot 

3 cloves garlic

1 thump ginger

1 red chilli deseeded 

stalks of coriander bunch (and leaves for topping)

spice mix (ground in a mortar and pestle - I usually do 4 x this much and have in a container so its done for the next curry I make):

1 tsp coriander seeds

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp fennel seeds 

1/2 tsp cinnamon

1 tablespoon turmeric

1 tsp tamarind 

1 tsp honey

Coconut oil

Method

Cut the pumpkin and aubergine and tofu into medium sized chunks, season with salt and pepper, coat with a teaspoon of melted coconut oil and to the oven to roast on a medium heat

While this is cooking chop the shallot, garlic, ginger, chili, coriander stalks and fry in a little coconut oil on a low heat

Once they start to soften add a couple of teaspoons of the spice mix and couple of teaspoons of the turmeric adding a little water carefully if things start to stick

Once everything is soft add the coconut milk, tamarind, honey and rest of the spices and reduce down until the coconut milk starts to thicken

Keep an eye on the roasting vegetables and remove the tofu when it starts to go golden - it will be ready before the rest. When the pumpkin and aubergine are ready remove from the oven and add to the thickened curry sauce.

Serve with a whole grain rice (black or brown works really well)

 

 

 

emily barker