Tofu curry with butternut sesame rings

Serves x 4

Prep and cook time 40 mins

Ingredients:

Curry-

· 1/2 x butternut squash, peeled, deseeded and cut into cubes

1 packet of silken tofu

· 3 x garlic cloves, crushed and chopped

· 1 x tbsp curry powder

· Nob of ginger, minced

· 1 x tbsp peanut butter

· Fresh chilli, sliced

· 1 x veg stock cube

· Vegetable oil

· Seasoning

Rings-

· ½ butter squash, peeled, deseeded and cut into x 4 rings

· 3 tbsp flour

· 3 tbsp oat milk

· ¼ cup sesame seeds

· Sesame oil

Method:

Rings-

1. Cook the butternut rings in an oven at 180 degrees for 25 mins.

Curry-

2. Meanwhile, to make the curry, fry the onions and garlic in a pan with vegetable oil until softened.

3. Add the curry powder, ginger and seasoning and fry for 1 min.

4. Add the cubed butternut and cook for a further 3 mins.

5. Add 250 ml water alongside the veg stock cube.

6. Cook for 20 mins on a low-medium heat.

Rings-

7. Make up three individual bowls of the flour, milk and sesame seeds.

8. Once the butternut rings have cooked and cooled slightly, dip the rings on both sides in each of the bowls in the above order.

9. Fry in a pan with sesame oil for 5-10 mins on both sides until crispy.

Curry-

10. Add the tofu back in the pan with the curry as well as the peanut butter and blend with a handheld blender.

11. Serve the curry and butternut rings with the fresh chilli and noodles/rice.