Here is one of my most favourite Revive Thai recipes. I use the flavour from the ginger and spices rather than using curry paste. This is quite a large recipe so you will have plenty of leftovers to freeze – or just make a half batch!
Thai pumpkin and ginger curry
Makes 8 servings
Ingredients
- 1 large chopped onion
- 3 tablespoons ginger puree
- 1 tablespoon garlic puree
- 2 tablespoons oil
- 1 tablespoon cumin
- 1 tablespoon turmeric
- 1 tablespoon coriander
- 2 teaspoons salt
- 3 tablespoons honey or date puree
- 1 pack tofu firm cubed 1cm
- 1/2 can coconut cream
- 2 cups diced roasted pumpkin cubes
- 1 cup water
- 2 cans chopped tomatoes (blended well)
- 2 cups frozen spinach
Method
- cook onion, garlic, oil, ginger until clear and well cooked.
- add spices and salt and mix well
- add water and cook for 10 minutes
- add tomatoes and cook until boiling, stirring well
- add coconut cream and taste
- mix in all remaining ingredients
