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.