Ingredients

1 tablespoon olive oil

1 white onion, finely diced

1 sweet pepper (red, orange, or yellow), finely diced

300g diced butternut squash

3 garlic cloves, minced

1-inch ginger, minced

1 tablespoon curry powder

½ teaspoon chilli flakes

¾ teaspoon salt

½ 400g can of diced tomatoes

2 400g cans of red kidney beans, drained and rinsed

1 400ml can of light coconut milk

1/3 cup water

2 tablespoons of smooth almond butter

2 350g of extra firm silken tofu

½ tablespoon sesame oil

½ tablespoon vegetable oil

300g Bok Choy

Rice to serve

Directions

1. In a large skillet, heat olive oil over medium heat. Add the onions, and cook for 3-5 minutes until transparent, add the sweet pepper and butternut squash, and cook for another 10 minutes until starting to soften. Add the garlic, ginger, curry powder, chilli flakes, and salt and cook another 1-2 minutes.

2. Add the diced tomatoes, red kidney beans, coconut milk, water, and almond butter, and using your hands crumble the tofu into the skillet. Mix to combine and bring to a boil over high heat, then immediately reduce the heat, cover and simmer for 15-20 minutes, or until the butternut is cooked through.

3. Meanwhile, heat the vegetable and sesame oil in another skillet over medium heat. Add the bok choy and cook until browned and slightly wilted.

4. Serve the curry with rice and some charred boy choy.