Healthy pumpkin and tofu coconut curry recipe

Healthy pumpkin and tofu coconut curry recipe


This low-cal vegetarian curry is packed with tofu, pumpkin and green beans to prove you can eat hearty yet healthy dinners.

The ingredient of Healthy pumpkin and tofu coconut curry recipe

  1. 1 large onion, chopped
  2. 2 garlic cloves, crushed
  3. 1 tablespoon finely grated fresh ginger
  4. 2 long fresh red chillies, deseeded, chopped
  5. 2 teaspoons curry powder
  6. 2 teaspoons macadamia oil
  7. 350g firm tofu, cut into cubes
  8. 12 fresh curry leaves, plus extra, fried, to serve
  9. 300ml reduced-fat coconut milk
  10. 300ml salt-reduced vegetable stock
  11. 500g pumpkin, peeled, deseeded, cut into 3cm pieces
  12. 200g green beans, trimmed, halved
  13. 75g baby spinach
  14. 2 cups cooked quinoa
  15. Lime wedges, to serve

The instruction how to make Healthy pumpkin and tofu coconut curry recipe

  1. Place the onion, garlic, ginger, chillies and curry powder in a small food processor and process until a thick paste forms.
  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.
  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.
  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.
  5. Serve curry on quinoa with a squeeze of lime juice and extra curry leaves.

Nutritions of Healthy pumpkin and tofu coconut curry recipe

calories: 391.482 calories
calories: 17 grams fat
calories: 6 grams saturated fat
calories: 32.5 grams carbohydrates
calories: 20 grams protein
calories: NutritionInformation

You may also like