Tofu and Pumpkin Curry

Ingredients:

1 large chopped onion
3 tablespoon minced ginger
2 garlic cloves, chopped or crushed
4 tablespoon oil
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 tablespoon ground coriander
3 tablespoon date puree
1 cup water
2 400g-cans chopped tomatoes
200ml coconut cream
2 teaspoon salt
2 cup diced roasted pumpkin cubes
2 cup baby spinach leaves
600g pack tofu firm, cubed
1 tablespoon cornflour

Instructions:

Make the date puree by soaking 6 dates in boiling water until softened and blending with a few teaspoons of soaking water until smooth. Set aside.

Coat tofu pieces in corn flour then fry in 2 tablespoons oil until golden. Set aside.

Sauté onion, garlic, oil, ginger until onion becomes translucent.

Add spices and salt and mix well.

Blend tomatoes with a stick blender and add with water to the pot and bring back to the boil.

Add coconut cream, date puree, and salt and stir.

Mix in all remaining ingredients carefully so as not to damage.

Serve over rice or noodles with optional chilli garnish.