Pumpkin-tofu curry

Are you in search of something warm, exotic and vegan-friendly? Look no further! Behold the perfect winter dish to combat those chilly days. Let your taste buds journey to sunnier climes with the tantalising blend of curry and creamy coconut milk.

Pumpkin-tofu curry

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Rezept drucken

• CourseMain Dish
• CuisineFresh & Healthy, Gluten-Free, Vegan

Pumpkin-tofu curry Votes: 0 Rating: 0 You: Rate this recipe! Rezept drucken CourseMain Dish CuisineFresh & Healthy, Gluten-Free, Vegan

Ingredients

• 1/2 butternut squash cut into cubes
• 200 g Tofu cubed
• 1 leek thinly sliced
• 100 g kale
• 1 bok choy cut lengthways into 4 pieces
• 2 onions chopped
• 2 cloves garlic
• 2-3 cm fresh ginger
• 3-4 tbsp red curry paste
• 1 tbsp coconut fat
• 400 ml coconut milk
• 400 ml vegetable stock

Servings:

Units:MetrischImperial

Instructions

1. In a small mortar, crush the ginger and garlic to make a paste. Set aside.
2. Heat the coconut oil in a wok. Add the chopped onion, cook for 2-3 minutes and add the garlic and ginger paste. Then add the red curry powder and fry for 1-2 minutes. Add the tofu cubes and cook for a few minutes.
3. Pour in the coconut milk first, followed by all the vegetables. Mix well.
4. Gradually add the vegetable stock until the vegetables are cooked, which takes about 15-20 minutes.
5. Serve with rice and a few fresh coriander leaves.

Recipe Notes

Get all the ingredients you need at Farmy!