Pumpkin Tofu Curry

 

2 onions, diced

1 clove garlic

1 Tbsp fresh ginger

1/2 cup apple juice

 

Puree in blender and cook in a heavy pot or skillet 10 minutes over medium heat using 1 Tbsp oil

Add 4 Tbsp curry powder and a pinch of salt

Add 1 cup yogurt and 2 cups tomato sauce

Bring to simmer and add 1/2 cup each diced celery and carrot plus 4 cups diced pumpkin or butternut squash

Cover and simmer slowly for 25 minutes, stirring a few times. Check seasoning.

Add 1 pkg (400g) diced firm tofu, cover and heat through.

Serve piping hot over rice with a side salad and warm Naan bread or toast. Add hot sauce if you like.

 

 

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