Pumpkin And Tofu Curry

• 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

1. 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.
2. Add onion and garlic to same pan. Saute for 2-3 mins, until tender. Add squash and saute for a further 2 mins.
3. 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.
4. To make salsa, toss cucumber, pineapple, lime juice, sugar and chili in a medium bowl and season to taste.
5. 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.

flour, onion, garlic, butternut squashed, chickpeas, salt, water, cashews, cucumber, pineapple, lime, sugar, birdseye chili, lowfat plain yoghurt, bread, mint leaves, cooking spray

Taken from recipes-plus.com/api/v2.0/recipes/21330 (may not work)