Pumpkin Curry for dinner…

Today we looked at different protein options, making a delicious butternut pumpkin curry two ways, one with kidney beans, one with roasted tofu cubes. The final vote: 6 favoured the tofu version, 2 favoured the bean version 🙂

After cubing and roasting the pumpkin (and tofu), we diced onions and garlic, minced ginger, and collected all our ingredients ready for the cooking process. Once our curries were almost ready we added the spinach and roasted tofu, to preserve textures and flavours.

We then had fun preparing our toppings: smashed avocado, diced tomatoes, fresh coriander and coconut cream.

Looking forward to next week.

At the end of six weeks the boys need to choose which meal to showcase in our “pop-up café night”. Yum 🙂

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