• 2-3/4 Tbs. oil
• 2 cloves garlic, crushed
• 1 piece fresh ginger root, about 2 inch long, grated
• 1 onion, diced
• 2-3/4 Tbs. curry paste
• 1 tsp. ground cinnamon
• 1/2 tsp. nutmeg
• 13 ounces tofu, cut into small cubes
• 2 cups butternut pumpkin, cooked and diced
• 2/3 cup plus 2 Tbs. roasted cashews, finely chopped
• 1/3 cup plus 3 Tbs. coconut milk

Heat oil in a large frying pan or wok over medium heat. Add garlic, ginger, onion, curry paste, and spices; cook for 2-3 minutes, or until fragrant. Add tofu and cook for 3-5 minutes, until slightly crisp. Add pumpkin, cashews, and coconut milk; continue to cook for 2 minutes, or until heated through.

Per serving: calories 477, fat 34.6g, 61% calories from fat, cholesterol 0mg, protein 14.6g, carbohydrates 35.6g, fiber 9.3g, sugar 10.2g, sodium 56mg, diet points 11.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.0, Bread: 1.4, Lean meat: 0.6, Fat: 6.4, Sugar: 0.0, Very lean meat protein: 0.9

  view detailed nutritional information

The recommended wines are: Chianti, Fumé Blanc, or Chenin Blanc.