Roasting a curry is one of the easiest ways to pack flavour into any dinner. The coconut dressing gives you that classic Asian flavour while adding a light freshness and is the perfect dressing for tofu: a great dairy-free source of calcium and meat-free protein.
This dish is rich in vitamins B6, C and E, folate, iron, potassium and more; it’s useful for your heart, bones, skin, hair, nails and energy levels.
400 calories per serving
- 1 small pumpkin
- 2 tbsp mild curry powder
- ½ red onion, finely chopped
- 2 garlic cloves, finely chopped
- 40ml groundnut oil
- 5 under-ripe heirloom tomatoes, cut into quarters
- 100g firm tofu, cut into small cubes
For the dressing
- 2 tbsp coconut yogurt
- 1 tbsp rapeseed oil
- Grated zest and juice of ½ lemon
- A handful of pumpkin seeds, toasted
For the salad
- 100g baby spinach leaves
- ½ cucumber, peeled and diced
- A handful of fresh coriander, finely chopped
- Salt and pepper
- Preheat the oven to 200°C/fan 180°C/gas 6. Line a baking tray with baking parchment.
- Cut the pumpkin in half and remove the seeds and fibres. Cut into 1cm-thick half moons.
- Combine the curry powder, red onion, garlic and oil in a large mixing bowl and mix well.
- Add the pumpkin, tomatoes and tofu to the bowl and toss to coat with the spice mixture.
- Tip on to the baking tray and roast in the oven for 25 minutes, shaking the tray frequently to ensure the pumpkin doesn’t stick and burn.
- Meanwhile, make the dressing by mixing together all the ingredients.
- Finely shred the spinach and mix with the cucumber and coriander. Season to taste. Add half of the dressing and toss.
- Drizzle the rest of the dressing over the curry and serve with the salad.
Recipe taken from The Detox Kitchen by Rob Hobson and Lily Simpson