Healthy pumpkin and tofu coconut curry

Healthy pumpkin and tofu coconut curry recipe
  • Yield: 1
  • Serving: 4
  • Prep time: 20 m
  • Cook time: 30 m
  • Ready in: 50 m
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(5 / 5)

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

Ingredients

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Nutrients

Calories
1638 kj
17g Fat Total
6g Saturated Fat
12g Fibre
20g Protein
32.5g Carbs (total)

Step by step method

  • Step 1

    Place the onion, garlic, ginger, chillies and curry powder in a small food processor and process until a thick paste forms.

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 5

    Serve curry on quinoa with a squeeze of lime juice and extra curry leaves.

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