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Jeremy Dixon's Spinach, Ginger, Pumpkin & Tofu Curry

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Spinach, Ginger, Pumpkin & Tofu Curry



2 cups diced butternut pumpkin

1 tablespoon oil

1 large onion diced

2 cloves garlic crushed

1 tablespoon oil

2 tablespoons ginger puree

1 tablespoon ground cumin

1 tablespoon ground turmeric

1 tablespoon ground coriander

2 x 400g cans crushed tomatoes

2 tablespoons liquid honey

1 teaspoon salt

600g pack firm tofu cubed

2 cups frozen spinach

165ml coconut milk

garnish: fresh coriander



Cut butternut pumpkin into 1in (2cm) cubes. No need to take the skin off. Put on an oven tray and mix with the oil.  Bake at 350°F (180°C) for around 20 minutes or until soft.

In a large frying pan, saute the onion, garlic, oil, ginger until clear. Add spices and mix well.

Add tomatoes to the pan and bring back to the boil. Add honey, salt and tofu and stir. Let it simmer for several minutes to allow the flavours mingle.

Remove the butternut pumpkin from the oven and put into pan. Mix in all remaining ingredients carefully so as not to damage the tofu. Garnish with roughly chopped cilantro.