Tofu, pumpkin & eggplant curry

Preheat oven 220°C fan forced. Spoon 1 tablespoon curry paste into a medium bowl. Stir in 2 teaspoons water. Add the eggplant, stir to coat. Spread the eggplant onto a lightly greased baking tray. Spray lightly with oil. Roast 15 minutes, turning once until golden and tender.

Meanwhile, cut tofu into 2cm pieces. Heat a deep non-stick frying pan over medium to high heat. Lightly spray the tofu, add to the pan. Cook 4 minutes, turning until golden all over. Remove to a plate. Add onion and remaining curry paste to the pan. Add 1 tablespoon water, cook 2 minutes until onion is soft.

Add the pumpkin and stock, bring to a simmer. Cover, simmer 6 minutes until pumpkin is almost tender. Add cauliflower, cover and cook further 2 minutes. Remove the lid, stir in the eggplant and tofu, simmer 5 minutes until tofu warmed through and sauce thickened slightly. Remove from the heat, scatter over coriander and cashews. Serve.

TIP: The curry rice will keep 3 days in an airtight container in the fridge. Reheat in a wok or the microwave on Medium/50%.

Use more curry paste if you prefer a stronger flavour.