adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Healthy pumpkin and tofu coconut curry recipe
0 Likes
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Cozy vegetarian curry with tofu, pumpkin, and green beans for a satisfying and healthy meal.
Ingredients:
  • 1 large onion, chopped
  • 20.00 ml finely grated fresh ginger
  • 2 long fresh red chillies, deseeded, chopped
  • 5.00 gm curry powder
  • 9.20 gm macadamia oil
  • 350g firm tofu, cut into cubes
  • 12 fresh curry leaves, plus extra, fried, to serve
  • 300ml reduced-fat coconut milk
  • 300ml salt-reduced vegetable stock
  • 500g pumpkin, peeled, deseeded, cut into 3cm pieces
  • 200g green beans, trimmed, halved
  • 75g baby spinach
  • 500.00 ml cooked quinoa
  • Lime wedges, to serve
Instructions:
  • Combine the onion, garlic, ginger, chilies, and curry powder in a small food processor and blend into a thick paste.
  • Heat half of the oil in a large wok or non-stick pan over high heat. Cook the tofu in two batches for 2-3 minutes, or until golden brown. Transfer the tofu to a plate and set it aside.
  • Lower heat to medium and introduce the curry paste to the wok. Saute, stirring continuously, for 3-4 minutes until fragrant. Then, include the curry leaves and cook for an additional minute, stirring consistently.
  • Combine coconut milk and stock in a pot and bring to a boil. Lower the heat and simmer covered for 5 minutes. Add pumpkin and tofu, continue to simmer covered for 6-7 minutes until pumpkin is nearly tender. Mix in beans and simmer covered for an additional 2-3 minutes until tender. Finally, stir in spinach until it wilts.
  • Top quinoa with curry, a squeeze of lime juice, and extra curry leaves before serving.

Similar Recipes