Recipe: Pumpkin curry with tofu

Ingredients (serves 4)

• Rapeseed oil for sautéing

• 1 onion

• 1 clove of garlic, chopped

• 1 tablespoon curry powder or curry paste

• 1 tablespoon tomato purée

• 200 ml stock

• 200 ml coconut milk

• 250 g diced pumpkin

• 300 g spinach

• 150 g diced tofu

• 150 g sliced chicken

• 100 g cooked chickpeas, drained

• Jasmine rice

Tip: buying organic food is another way to support biodiversity.

Recipe

Let’s get started:

1. Cook the jasmine rice in a rice cooker or pan according to the instructions.

2. Sauté the onion, garlic and curry powder or paste in the rapeseed oil.

3. Add the tomato purée and pumpkin and continue sautéing.

4. Deglaze with the stock and cook over medium heat for 15 minutes.

5. Brown the chicken in a frying pan and set aside.

6. Add the spinach, chickpeas and tofu and cook for another 10 minutes.

7. Add the coconut milk and reduce the heat.

8. Add the chicken and simmer over low heat for 5 minutes.

Have fun cooking—and enjoy your meal!