Pumpkin And Tofu Curry

• 1 block firm tofu 12-14 oz, drained, cubed, and patted dry with a paper towel
• 2 tablespoons seasoned flour
• 1 onion sliced
• 2 cloves garlic sliced
• 2 1/4 pounds butternut squashed peeled, seeded, cubed
• 1/4 cup yellow curry paste
• 15 ounces chickpeas drained, rinsed
• 15 ounces diced tomatoes can no-added-salt
• 1/2 cup low sodium stock or water
• 1/2 cup toasted cashews
• 1 cucumber seeded, finely chopped
• 1/4 pineapple peeled, cored, finely chopped
• 1 lime juiced
• 1 teaspoon sugar
• 1 birdseye chili finely sliced
• 1 cup low fat plain yoghurt to serve
• naan bread to serve
• mint leaves to serve
• 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, yellow curry, chickpeas, tomatoes, water, cashews, cucumber, pineapple, lime juiced, sugar, birdseye chili, serve, bread, mint, cooking spray

Taken from www.yummly.com/recipe/Pumpkin-and-Tofu-Curry-1408426 (may not work)