INGREDIENTS:

• ~2Tbsp Extra Virgin Olive Oil

• 1 brown onion

• 3 cloves of garlic

• 450g Frim Tofu

• 1 red capsicum

• 400g canned chickpeas or lentils

• 150g or half a jar of Korma Paste (I used Patak’s Korma paste)

• 1/2 butternut pumpkin

• 600ml water

METHOD:

1. Pre heat oven to 220 degrees Celsius

2. Roughly dice all vegetables, tear tofu, strain and wash chickpeas.

3. In a fry pan /pot, heat oil and cook onion and garlic on medium heat until translucent. Then add tofu and cook for another 5 minutes until slightly gold. Add korma paste, mix to coat tofu.

4. Add pumpkin, mix to combine, then add water, followed by capsicum

5. Cook in oven for 20 minutes with a lid on or covered with tin foil.

6. Remove lid and add chickpeas, mix to combine. Cook without lid for another 15-20 minutes.

7. Serve with basmati rice, spinach or some naan or roti bread.

   Perfect for lunch or dinner meal prepped or whipped up on a busy night!