pumpkin tackari

Ingredients:

1 block of tofu, diced
1 tbsp curry powder
1 tsp coriander power
1 tsp masala powder
Salt to taste
1 chilli (optional)
500ml 2 cups diced, pumpkin
1 ½ pint of water
500ml 2 cups basmati rice
2 sprigs of spring onion chopped

Method:

Prepare the pumpkin and all spices in a saucepan with water, including the tofu bring to the boil. Cook the pumpkin for 10-15 minutes until soft, then wash rice and drained and add to the pumpkin and tofu and leave to cook on medium heat until water dries out then turn on a low heat until rice is cooked then serve with coriander.

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