Pumpkin, Kale, Ginger, Tofu Curry

With the exception of one slice of pumpkin pie at Thanksgiving, I didn't eat any pumpkin last autumn. I didn't even carve one for Halloween. Therefore, I feel it's ok to blog about a pumpkin recipe in March - it's not quite spring yet! Plus canned pumpkin keeps in the store cupboard for months!

This recipe has been adapted from the Revive Cafe Cookbook. However, only a few ingredients and quantities remained the same as I pretty much changed everything else - either to make it healthier or because I didn't have the set ingredients to hand. Nevertheless, it turned out to be super tasty, and under 200 calories per serving! Add brown rice, quinoa or blended cauliflower to create a super filling meal.

Below is my adapted recipe and also the ingredients I changed:

• No oil - 1tbsp olive oil typically has 120 calories and 14g fat. It's easy to get carried away with oil so I rarely use it, instead opting for a little cooking spray and a splash of water
• Fresh ginger instead of ginger puree - no oil needed to make the ginger puree.
• No additional sugar - the original recipe calls for 6tbsp honey - that's approx. 360 calories and 96g carbohydrates, all of which is sugar (24tsp sugar!). There's plenty of sweetness is this dish, from the pumpkin and tomatoes.
• Unsweetened almond milk instead of coconut cream - I'm sure the cream would make this curry more traditional but milk is a healthier alternative, and something I always have in the fridge.
• Canned pumpkin instead of roasted pumpkin - whilst roasted pumpkin would most likely taste better, canned pumpkin can be bought out of season and is quick and easy to add to a dish.
• A 450g/16oz pack of tofu is plenty for this dish and certainly contributes towards the protein allowance in each serving.
• Kale or spinach can be used in this curry. Add spinach just before turning off the heat as it doesn't require any cooking and will wilt once stirred into the pan.

Pumpkin, Kale, Ginger, Tofu Curry
Makes 4

Ingredients:
- 110g / 4oz onions, chopped
- 2 cloves garlic, crushed
- 110g / 4oz / 2 stalks celery, chopped
- 15g / 3tbsp ginger, chopped
- 1tbsp cumin powder
- 1/2tbsp turmeric powder
- 1tbsp ground coriander
- 800g / 28oz / 2 cans diced tomatoes (no salt added)
- 180ml / 6floz  almond milk, unsweetened
- 425g / 15oz / 1 can pumpkin, canned
- 450g / 16oz tofu firm, cubed
- 80g / 3oz kale OR spinach

Method:

• If desired, blend the diced tomatoes in a food processor.
• In a pan, sprayed with cooking spray, cook the onion, garlic, celery and ginger for approx. 5 minutes.
• Add cumin, turmeric and coriander, mix well.
• Add the tomatoes and boil for 5 minutes.
• Stir in the almond milk, pumpkin, tofu and kale and simmer for 5-7 minutes. 
• Add a little water or simmer for longer depending on desired consistency of curry.
• Serve with brown rice, quinoa, cauliflower rice or courgette noodles. ENJOY!

Nutritional Information: