Wednesday, May 30, 2012

Pumpkin Tofu Curry

Pumpkin Tofu Curry

serves 4 with rice
  • 3 tablespoons virgin coconut oil, ghee or rice bran oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 2 stems curry leaves, leaves picked and stems discarded
  • 500g pumpkin (butternut, crown, Japanese or Queensland blue), peeled, seeded, cut into 1cm cubes (approx 2-3 cups once diced)
  • 320g packet of extra firm tofu, cut into 1cm cubes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 2 cloves garlic, finely chopped
  • 1-2 long red Thai chillies, seeded and finely chopped
  • sea salt, to taste
  • juice 1/2 lemon, plus wedges to serve
  • 1/2 cup lightly toasted unsalted cashew nuts, roughly chopped, to serve
  • cooked brown rice, to serve

Heat coconut oil in a large heavy-based frying pan over medium-high heat. Add black mustard seeds, cumin seeds and curry leaves. Cook, stirring until the mustard seeds start to pop. Add diced pumpkin and tofu and cook, stirring for 1-2 minutes or until everything is coated in the fragrant oil. Add ground spices, garlic and chilli, stir well. Add 1/4 cup (60ml) water and bring to the boil. Cover, reduce heat to a simmer and cook for 6-8 minutes, or until the pumpkin is tender but not too mushy. Season to taste with sea salt, add lemon juice and stir well. Serve hot with brown rice, sprinkled with toasted cashew nuts and a wedge of lemon to squeeze over top if desired.

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