Tofu, butternut & mango curry

• butternut squash↗½ ½

  (about 200g), peeled, deseeded and cut into bite-sized pieces

• firm tofu↗140g 140g

  (we used Cauldron), cut into cubes

• rapeseed oil↗1 tbsp 1 tbsp
• quick-cook brown basmati or wild rice↗75g 75g

  (cook 50g extra if using for Tuna, sweetcorn & pea salad wraps in 'goes well with')

• onion↗1 1

  finely chopped

• 1cm piece ginger

  peeled and finely chopped

• garlic clove↗1 1

  finely sliced

• lemongrass1 1

  stalk, woody tip and outer leaves removed, bulbous end lightly bashed (to help release oils)

• red chilli↗½ ½

  deseeded and finely chopped

• turmeric↗½ tsp ½ tsp
• ground cumin↗½ tsp ½ tsp
• ground coriander↗½ tsp ½ tsp
• ripe mango↗½ ½

  peeled, stoned and cut into chunks

• baby spinach↗200g 200g
• vegetable stock↗150ml 150ml

  (or water)

• low-fat coconut milk↗150ml
• low-salt tamari or soy sauce↗1 tsp
• juice 1 lime
• finely chopped coriander2 tbsp

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Tip the butternut squash into a non-stick roasting tin and roast for 15-20 mins or until almost soft. Remove and set aside. Meanwhile, pat the tofu dry and fry in the rapeseed oil in a frying pan until golden brown. Remove from the pan, set aside.

2. 2

   Meanwhile, cook the rice following pack instructions until tender. Drain and cover to keep warm. (Set aside the extra for Tuna wraps if required - see 'goes well with'.) Heat the oil in a wok or large non-stick frying pan over a medium heat. Add the onion and cook for 2 mins until soft but not coloured. Add the ginger, garlic, lemongrass, chilli and spices, and cook for 3 mins more.

3. 3

   Stir through the mango and roasted butternut squash, then add the spinach and pour over the stock and coconut milk. Stir gently to combine, slowly bring to the boil, then reduce to a simmer for a few mins until the spinach starts to wilt. Remove the lemongrass and discard.

4. 4

   Add the tofu cubes, tamari, lime juice and coriander, and stir well. Just before serving, check the seasoning, adding more lime juice or tamari if needed. Serve with the rice.