This is the sauce from my Thai Tofu Curry which I decided to use for last nights dinner only this time with Sharpham Park's new organic white Gigli Rigati Spelt Pasta, which is deliciously healthy.  This recipe makes enough for about 8 portions - I always freeze half (without the tofu) then decide on the day to serve it with either pasta or rice.  It's a great sauce for hiding veg in too, my kids love it!

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1 Red onion, chopped

3 cloves of garlic minced

1 inch grated fresh ginger

2 teaspoons garam masala

1 tablespoon medium curry powder

1 tin light coconut milk

1 tin full fat coconut milk

1 tablespoon vegetable stock powder (I use Swiss Marigold Veg Stock Powder)

250 ml water

1 butternut squash, peeled and cubed

1 courgette diced

Block of tofu – Cauldron is a good make

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Take the tofu out of the packaging and drain all the liquid off. Cut into squares.  

Sauce the onion until soft, add the garlic, fresh ginger and spices.  Stir.  Add the butternut squash and courgette, mixing all the spices with the vegetables.  Pour in the coconut milks, water adding the vegetable stock powder.  Give it a quick stir, then bring to the boil.  Reduce to a simmer and cook until the vegetables are soft.  Whizz up the mixture (I use a hand held blender for this).  Add cubes of tofu and heat through.  Cook the pasta according to the instructions on the packet, spoon over the tofu sauce, enjoy!