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Pumpkin Curry with Tofu

 
Pumpkin Curry with Tofu

Total: 20 mins Ι Active: 20 mins

Nutritional Value / Person: 

Calories: 484 kcal
Fat: 35g
Carbohydrates: 24g
Protein: 17g

  • Gluten Free
  • Vegan

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Pumpkin Curry with Tofu

 

Total: 20 mins Ι Active: 20 mins

Nutritional Value / Person: 

Calories: 484 kcal
Fat: 35g
Carbohydrates: 24g
Protein: 17g

Pumpkin Curry with Tofu

This fusion of Indian curry with a typical European autumn vegetable, pumpkin, is an ideal recipe to spice up your lunch or dinner by cooking something essentially different. And on a rainy day, there is nothing better than a fulfilling warm dish.

Mihaela Baciu

Mihaela Baciu

Nationality: Rumanian
Profession: Interior Design Specialist
Favorite Dish: Marinated Tofu with Vegetable Puree and Rice
Awards: Architecture and Interior Design Awards 2017

Total Time

20 minutes

Active Time

20 minutes

Yield

2 portions

Calories / Portion

484 kcal

Ingredients
  • 1tbsp oil
  • 200g smoked tofu
    cut into cubes of 1cm
  • 500g pumpkin (squash)
    cut into cubes of 1cm (should give you a yield of approx. 300g)
  • 1/2tsp salt
  • 2tbsp red curry paste
  • 2 1/2dl coconut milk
  • 1dl water
How To
  • 1
    Preparation:
    Heat oil in a pan and fry the tofu for approx. 5 mins. Add pumpkin and cook for additional 5 mins. Season with salt. Stir in curry paste and add the coconut milk and water. Mix everything well and bring to the boil. Simmer for approx. 5 mins and serve.

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