Tofu Pumpkin Curry
recipe

A delicious and creamy vegan curry featuring tofu and pumpkin, perfect for a hearty meal.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 400 g tofu
- 500 g pumpkin
- 1 onion
- 2 garlic cloves
- 1 cm fresh ginger
- 1 tsp curry paste
- 400 ml coconut milk
- 2 dl vegetable broth
- Salt
- Pepper
- Oil for frying
- Fresh cilantro (for garnish)
Instructions:
1. Peel and cube the pumpkin. Finely chop the onion and garlic. Grate the ginger.
2. Heat oil in a large pan over medium heat. Add the onion and sauté until soft.
3. Add garlic and ginger, and cook for another minute.
4. Stir in the curry paste and mix well; cook for a short while.
5. Add the pumpkin cubes to the pan and stir. Pour in the coconut milk and vegetable broth.
6. Let the curry simmer on low heat for about 15-20 minutes, until the pumpkin is tender.
7. Cut the tofu into cubes and add it to the curry. Cook for a few more minutes.
8. Season with salt and pepper to taste.
9. Serve the curry garnished with fresh cilantro, and optionally with rice or naan bread.
Nutritional Information (per serving):
- Calories: 300
- Protein: 12g
- Carbohydrates: 30g
- Fat: 15g
- Fiber: 5g
- Sugar: 6g

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