Dinner Recipe - Pumpkin and Tofu Coconut Curry
Dinner Recipe - Over dinner, family members exchange their day's activities and experiences. To make this daily tradition engaging, you must ensure that the dinner table is accompanied by flavorful dishes
For that momen we will share our secret recipe Pumpkin and Tofu Coconut Curry. This low-cal vegetarian curry is packed with tofu, pumpkin and green beans to prove you can eat hearty yet healthy dinners.
About Tuna Pumpkin and Tofu Coconut Curry
- 20m prep
- 30m cook
- 4 servings
Ingredients
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 1 tbsp finely grated fresh ginger
- 2 long fresh red chillies, deseeded, chopped
- 2 tsp curry powder
- 2 tsp 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
- 2 cups cooked quinoa
- Lime wedges, to serve
Method Steps
Step 1
Place the onion, garlic, ginger, chillies and curry powder in a small food processor and process until a thick paste forms.
Step 2
Heat half the oil in a large wok or non-stick pan over high heat. Cook tofu, in 2 batches, for 2-3 minutes or until golden. Transfer to a plate and set aside.
Step 3
Reduce heat to medium. Add the curry paste to wok. Cook, stirring, for 3-4 minutes or until aromatic. Add curry leaves. Cook, stirring, for a further minute.
Step 4
Pour in coconut milk and stock. Bring to the boil. Reduce heat and simmer, covered, for 5 minutes. Add pumpkin, tofu and simmer, covered, for 6-7 minutes or until pumpkin is almost tender. Add beans. Simmer, covered, for 2-3 minutes or until tender. Stir in spinach until just wilted.
Step 5
Serve curry on quinoa with a squeeze of lime juice and extra curry leaves.
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