serves
4
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Seasonal Savers
episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- Vegetable oil, or grapeseed oil, for cooking
- 350 g extra-firm tofu, cut into 2 cm cubes
- Salt and black pepper
- 1 large brown onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- 1 large tomato, roughly chopped
- 500 g butternut pumpkin, cut into 1-2 cm chunks
- ½ cup (125 ml) water
- 400 ml coconut cream, divided
- 400 g can lentils, drained
- 120 g baby spinach leaves
- Sugar, to taste
To serve
- Steamed jasmine rice,
- ½ cup roughly chopped roasted peanuts
- 1 cup coriander sprigs, chopped
Instructions
- In a large, heavy-based frying pan, heat 1 tbsp oil over medium heat. Add the tofu and season with a generous pinch of salt and pepper. Fry for 2-3 minutes, turning until the tofu is golden on all sides. Remove to a plate and set aside.
- Return the pan to medium heat with another 1 tbsp oil. Add the onion and garlic and cook, stirring for 1-2 minutes, until slightly softened. Stir through the spices and cook for a further 1-2 minutes, followed by the tomato. Cook, stirring until the tomato is softened and broken down. Add the pumpkin, water, coconut cream (reserve ¼ cup coconut cream for later!) Bring to a gentle simmer and cook for 7-8 minutes, until the pumpkin is tender.
- Stir through the lentils, baby spinach and the tofu cubes and cook for a further 2-3 minutes, until the spinach wilts and the tofu has heated through. Sason to taste with salt, pepper and sugar.
- To serve, divide steamed rice between bowls and spoon over the curry. Drizzle with the reserved coconut cream and sprinkle with peanuts and coriander.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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