Valentines day is this week and we think this would make for a very special meal for the one(s) you love. Deliciously spiced, creamy and satisfying all the things a curry should be. We have roasted some butternut squash and tofu for extra texture and it tastes fantastic.
Butternut squash are a great winter vegetable thats so versatile and perfect in a silky sauce.
Sugar and spice and all things nice for your special person this Valentines- we’ve got you covered.
Lou x
Ingredients:
- 200g extra firm tofu, patted dry, and cubed
- 1 tablespoon cornflour
- 2 tablespoons olive oil
- 1 small butternut squash, peeled and cubed
For the sauce:
- 2 tablespoons butter (dairy or non dairy)
- 1 large onion, diced small
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, grated
- 1 heaped teaspoon garam masala
- 1 heaped tablespoon curry powder
- 1/2 teaspoon chilli flakes
- 1 teaspoon salt
- 2 tablespoons tomato paste
- 1 tin full fat coconut milk
To serve:
- Boiled rice
- Fresh coriander
- Steamed green beans
- Naan bread
Method:
Step 1: Preheat the oven 180ºC. Dry the tofu thoroughly with kitchen paper. Toss the butternut squash in oil, salt and pepper and place on a baking tray. Toss the cubed tofu in 1 tablespoon of cornflour and a small pinch of salt place on a second baking tray. Roast both in the over for 30 minutes. The butternut squash may need a bit longer, it is ready when it pierces easily with a knife.
Step 2: Start the sauce: Warm a wide pan on a medium heat, add the butter and onions and cook to soften for about 5 minutes. Add the grated garlic, ginger and cook for a further 2 minutes. Then add the rest of the ingredients and stir to combine. Simmer for 5 to 10 minutes. Taste and adjust the seasoning if needed.
Step 3: When the tofu and squash are roasted stir them into the sauce. Cook on low for a further few minutes then serve up.
Serve with boiled rice, green beans, fresh coriander and naan bread.
