Healthy Pumpkin and Tofu Coconut Curry
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Are you looking for a cosy and healthy dinner packed with flavour and nutrition? Look no further than this delicious Pumpkin and Tofu Coconut Curry! With creamy coconut milk, hearty chunks of pumpkin, and protein-rich tofu, this curry is a satisfying and nutritious meal perfect for any night of the week. And the best part? It's quick and easy to make so you can have a wholesome and delicious dinner on the table in no time. So grab your apron and get ready to dive into this comforting and flavourful dish!
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
Instructions:
1. Begin by preparing the curry paste. Combine onion, garlic, ginger, chillies, and curry powder in a small food processor. Process the ingredients until a thick paste is formed.
2. Heat half the oil in a large wok or non-stick pan over high heat. Add the tofu and cook it in two batches for 2-3 minutes until it turns golden brown. Transfer to a plate and set aside.
3. Reduce the heat to medium and add the curry paste to the wok. Cook, stirring for about 3-4 minutes or until it becomes aromatic. Add the curry leaves and cook, stirring for an additional minute.
4. Pour the coconut milk and stock into the wok and bring the mixture to a boil. Reduce the heat and let it simmer, covered, for 5 minutes. Add the pumpkin and tofu, then let it simmer, covered, for about 6-7 minutes until the pumpkin is almost tender. Add beans and continue to simmer, covered, for about 2-3 minutes until tender. Stir in spinach until it is wilted.
5. Serve curry on quinoa with a squeeze of lime juice and extra curry leaves.
Optional Ways to Make Extra Special:
1. Add a dollop of Greek yoghurt for extra creaminess.
2. Top with a sprinkle of toasted macadamia nuts for a crunchy finish.
3. Garnish with freshly chopped coriander for a hint of zesty flavour.
4. Serve with warm naan bread instead of quinoa for a delicious side dish.
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