Preparation time: 20 minutes
Cooking time: 20 minutes
1 tablespoon olive oil
1 teaspoon grated fresh ginger
1 clove garlic, crushed
1 onion diced
2 tablespoons medium curry paste
375g packet of firm tofu, cut into cubes
2 tablespoons pumpkin seed kernels
8 cups (250g) English spinach leaves (or frozen spinach)
2 tomatoes, diced
4 cups steamed brown rice
1. Heat a frypan over medium heat, add oil, ginger, garlic, onion, and curry paste. Cook for 2 minutes, stirring constantly until fragrant.
2. Add tofu and fry for 5-8 minutes until tofu is coated. Add pumpkin kernels and cook for 2 minutes. Add spinach, place a lid on the pan and cook for a further 3 minutes until spinach is soft.
3. Add the tomatoes and stir until combined and heated through. Serve with steamed rice.
PER SERVE: 1950kJ (465cal). Protein 17g. Fat 14g. Carbohydrate 63g. Sodium 480mg. Potassium 740mg. Calcium 265mg. Iron 8.5mg. Fibre 8g.
Recipe sourced from The RECORD