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KO Pumpkin Curry with Tofu
Â
Pumpkin Curry with Tofu
Total: 20 mins Ι Active: 20 mins
Nutritional Value / Person:Â
Calories: 484 kcal
Fat: 35g
Carbohydrates: 24g
Protein: 17g
What is Shakshuka?
Pumpkin Curry with Tofu
Â
Total: 20 mins Ι Active: 20 mins
Nutritional Value / Person:Â
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
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
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1tbsp oil
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200g smoked tofucut into cubes of 1cm
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500g pumpkin (squash)cut into cubes of 1cm (should give you a yield of approx. 300g)
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1/2tsp salt
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2tbsp red curry paste
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2 1/2dl coconut milk
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1dl water
How To
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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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