Massaman pumpkin, tofu & spinach curry

Prep 20 mins | Cook 45 mins | Serves 4

400ml can reduced fat coconut cream (unshaken)
⅓ cup Massaman curry paste
1 small red bird’s eye chilli, deseeded and chopped
1 red onion, cut into thick wedges
1 cinnamon stick
4 cardamom pods, lightly crushed
1 star anise
1 tbs brown sugar
1½ tbs fish sauce
750g piece Butternut pumpkin, deseeded, peeled and cut into 4-5cm pieces
250g firm tofu, drained and cut into 4cm cubes
100g baby spinach leaves
½ cup coriander leaves, chopped + extra leaves to serve
⅓ cup roasted unsalted cashews, roughly chopped
Steamed jasmine rice, to serve

Step 1 Heat a large saucepan over medium heat. Add the thick top layer of coconut cream to the pan and cook, stirring, for 2-3 minutes until oil separates. Stir in curry paste and chilli. Cook, stirring, for 1-2 minutes until aromatic.

Step 2 Add onion, cinnamon stick, cardamom, star anise, sugar, fish sauce, 1 cup water and remaining coconut cream. Stir to combine. Bring just to the boil then reduce heat and simmer, stirring occasionally, over medium heat for 15 minutes. Add pumpkin and tofu. Cover and simmer for 20-25 minutes until pumpkin is just tender. Stir through spinach and chopped coriander and cook until spinach just wilts. Sprinkle with extra coriander leaves and cashews. Serve with steamed rice.

Good for you ... Butternut Pumpkin

Provides beta carotene, converted to vitamin A in the body and needed for normal vision. The deeper the colour, the higher the content of beta carotene.

A source of vitamin C, which contributes to the normal functioning of the body’s immune system.

Provides folate, a B vitamin that is necessary for formation of normal blood cells.