Revive have 2 fabulous cafes in Auckland (Lorne St and Fort St). What sets Revive apart from most cafes is they serve healthy vegetarian meals. With a wonderful salad bar, healthy hot meals and smoothies all served in a relaxed and friendly environment there is little wonder the queues are often out the door. Keen to share their love of healthy food Jeremy, Revive’s owner and chef, has published a cookbook and here is one of the great recipes. The book is available at all good book stores or online at www.revive.co.nz

This dish was on the menu in the first few weeks we started Revive.  It was in the days when we had a static menu – we now have a menu that changes every day but we regularly feature this dish.   You can make it thick or runny depending on how you like it. And you can add some chillies to spice it up if you are into hot food!

Serves 8

1 large chopped onion
3 tbsp ginger puree
2 cloves garlic, chopped or crushed
2 tbsp oil
1 tbsp ground cumin
1 tbsp ground turmeric
1 tbsp ground coriander
3 tbsp honey or date puree
1 cup water
2 x 400g (12oz) cans chopped tomatoes
200ml (6fl oz) coconut cream
2 tsp salt
2 cups diced roasted pumpkin cubes
2 cups frozen spinach
600g pack tofu, firm, cubed 1cm

Sauté onion, garlic, oil, ginger until clear and well cooked.
Add spices and salt and mix well.
Blend tomatoes with a stick blender and add with water to the pot and bring back to the boil.
Add coconut cream, honey and salt and stir.
Mix in all remaining ingredients carefully so as not to damage.
Serve on brown rice or rice noodles with optional chilli garnish.

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