'Butter' tofu curry

Step 1

Preheat the oven to 200C/180C Fan/Gas 6.

Step 2

Place the butternut squash on a baking tray and drizzle over some oil. Roast for 30 minutes or until soft and starting to caramelise.

Step 3

In a medium saucepan, heat a little oil. Fry the curry powder, garlic and ginger for a minute. Add the coconut milk and 200ml/7fl oz water and bring to the boil. Tip in the cooked butternut squash and simmer for 10 minutes. Blend the sauce using a stick blender or in a food processor until smooth. If the sauce is too thick, add some more water. Season with salt and pepper, to taste.

Step 4

Put the margarine (or butter) in a frying pan. Fry the tofu over a medium heat for 15 minutes, carefully turning all the cubes so they brown all over. Season with a little salt.

Step 5

Bring the smooth sauce to a simmer in a saucepan. Add the pepper and green vegetables for 5 minutes or until cooked. Stir in the tofu, check the seasoning and serve.