Pumpkin Tofu Curry
An amazing vegetarian tofu curry made with pumpkin curry paste, tofu, and Southeast Asian herbs.
Servings: 4 people
Calories: 455kcal
Ingredients
Curry Paste
- 2 shallots
- 2 tsp fresh turmeric
- 1 tbsp ginger
- 1 stalk lemongrass
- 4 cloves garlic
- ⅓ cup vegetable oil
- 3 tbsp pumpkin puree
Tofu Curry Ingredients
- 20 green beans cut into 2 inch pieces
- 3 oz enoki mushrooms
- 10 oz firm tofu
- 1 tsp salt
- 2 bay leaves
- 1 can coconut milk 13.5 oz
- 1 cup vegetable stock
- 15 Thai basil leaves
- 1 lime
Instructions
- Curry Paste: Throw 1 shallot, tumeric, ginger, lemongrass, garlic, vegetable oil, and pumpkin puree into a food processor. Pulse until you get a thick paste. If the paste starts to look a little dry in the food processor, add more oil to loosen it up. Set aside.
- Heat 1 tablespoon of olive oil over medium high heat. Add in 1 shallot and 3 tablespoons of the curry paste. Cook for 30 seconds. Then add in your green beans, enoki mushrooms, tofu, and salt. Cook for 1-2 minutes, making sure the curry paste coats all the ingredients.
- Lastly, add in the coconut milk, vegetable stock, bay leaves, and Thai basil. Bring to a boil and lower to low heat. Simmer for 15 minutes.
Nutrition
Calories: 455kcal | Carbohydrates: 16g | Protein: 10g | Fat: 42g | Saturated Fat: 33g | Sodium: 838mg | Potassium: 491mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2145IU | Vitamin C: 12mg | Calcium: 137mg | Iron: 6mg