Tofu And Squash Curry

• 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

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

firm tofu, flour, oil, onion, garlic, butternut squash, curry sauce, plain yogurt, cashews, mint leaves

Taken from recipes-plus.com/api/v2.0/recipes/28343 (may not work)