Pumpkin And Tofu Curry Recipe

Name: Pumpkin And Tofu Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 block firm tofu (12-14 oz), drained, cubed, and patted dry with a paper towel; 2 tbsp seasoned flour; 1 None onion, sliced; 2 None cloves garlic, sliced; 2 1/4 lb butternut squashed, peeled, seeded, cubed; 1/4 cup (2 oz) yellow curry paste; 14-15 oz can chickpeas, drained, rinsed; 14-15 oz can no-added-salt diced tomatoes; 1/2 cup low-sodium stock or water; 1/2 cup toasted cashews; 1 None cucumber, seeded, finely chopped; 1/4 None pineapple, peeled, cored, finely chopped; 1 None lime, juiced; 1 tsp sugar; 1 None birdseye chili, finely sliced; 1 cup low-fat plain yoghurt, to serve; None None Naan bread, to serve; None None Mint leaves, to serve; None None Cooking spray, as needed

Servings: persons

1 block firm tofu (12-14 oz), drained, cubed, and patted dry with a paper towel
2 tbsp seasoned flour
1 None onion, sliced
2 None cloves garlic, sliced
2 1/4 lb butternut squashed, peeled, seeded, cubed
1/4 cup (2 oz) yellow curry paste
14-15 oz can chickpeas, drained, rinsed
14-15 oz can no-added-salt diced tomatoes
1/2 cup low-sodium stock or water
1/2 cup toasted cashews
1 None cucumber, seeded, finely chopped
1/4 None pineapple, peeled, cored, finely chopped
1 None lime, juiced
1 tsp sugar
1 None birdseye chili, finely sliced
1 cup low-fat plain yoghurt, to serve
None None Naan bread, to serve
None None Mint leaves, to serve
None None Cooking spray, as needed

1
Dust tofu in flour, shaking off excess. Heat a medium saucepan on high. Spray with oil. Cook tofu for 1-2 mins each side, until golden. Drain on paper towel.
2
Add onion and garlic to same pan. Saute for 2-3 mins, until tender. Add squash and saute for a further 2 mins.
3
Stir in curry paste and cook for 1-2 mins, until fragrant. Add chickpeas, tomatoes and stock. Season to taste. Reduce heat to low. Simmer for 10-15 mins, until squash is tender.
4
To make salsa, toss cucumber, pineapple, lime juice, sugar and chili in a medium bowl and season to taste.
5
To finish, stir tofu through curry. Simmer for 1-2 mins, until hot. Serve curry sprinkled with cashews and topped with mint leaves. Accompany with salsa, yogurt and naan.

2599

kcal

Calories

217

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 block firm tofu (12-14 oz), drained, cubed, and patted dry with a paper towel, 2 tbsp seasoned flour, 1 None onion, sliced, 2 None cloves garlic, sliced, and more.

Yes, Pumpkin And Tofu Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin And Tofu Curry

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