Pumpkin and Tofu Curry

2 comments



Ingredients:

(serves 3-4)
500 gr of pumpkin
400 ml of coconut milk
1/2 tbsp of red curry paste *
1 tsp of grated ginger
100 gr of spinach
1 tablespoon of sesame oil
200 gr of tofu
1 tsp of tamarind paste

Method:
First, clean and dice the pumpkin. In a large pan (preferably a wok), dissolve curry paste and ginger in a spoon of oil. When the paste starts dividing and drying, add pumpkin and mix well, making sure that the sauce covers each chunk. When the pumpkin is about to be done, add tofu, diced, coconut milk and tamarind paste.
Keep cooking until the pumpkin is completely done. Now, add the spinach, perhaps coarsely chopped, and cook a few instants longer, adding a little water if you want the sauce to be more liquid.
* I put a full Tbsp. If you like spicy food and you’re having the curry with some Thai rice (wholegrain, please!), you can make it. Otherwise, reduce drastically, even less than half a tbsp!

Chef: Valina from VeganBlog

  1. ascanio 4 June 2011 at 07:29
    ascanio

    I’ve always found that pumpkin goes really well with coconut and ginger! Never tried tamarind paste though… this curry looks so good! What about adding a bit of chickpeas? Or lentils?


  2. melissa 4 June 2011 at 19:35

    it’s a pity that pumpkin is not in season anymore – I’ll try this next autumn! Seems so good



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