Cubed Tofu Pumpkin Curry 

Serving Size 5

Prep Time 5 mins

Cook Time 5 mins

Difficulty Easy

Ingredients

  • 1 package Nasoya Cubed Tofu  
  • ½ tbsp oil 
  • 1 medium onion, chopped 
  • 1 cup carrot, chopped 
  • ¾ cup bell pepper, chopped 
  • 3 garlic cloves, minced 
  • 2- inch fresh ginger, minced 
  • ½ tbsp curry powder 
  • ¾ tsp ground turmeric 
  • 1 tsp ground cumin 
  • ¾ tsp salt 
  • ½ tsp smoked paprika 
  • ¼ tsp black pepper 
  • ½ cup passata 
  • 2 cups pumpkin puree  
  • 1/2-1 cup vegetable broth 
  • ¾ cup coconut milk 
  • 6-8 leaves of fresh spinach 
  • Fresh parsley to garnish  
  • Cooked rice to serve 
  • Naan bread on the side 

Preparation

  1. Heat oil in a pan over medium heat and sauté the onion, carrot, and bell pepper for about 4-5 minutes.
  2. Stir in garlic and fresh ginger and sauté for a further 1 minute.
  3. Add all spices, passata, pumpkin puree, vegetable broth, and coconut milk. Stir to combine.
  4. Bring the mixture to a simmer. Let simmer on low heat for about 5-8 minutes or until the veggies are tender.
  5. Finally, add the tofu and spinach and let simmer for a further 1-2 minutes, then turn off the heat.
  6. Taste and adjust seasonings. Serve with rice or naan bread. Enjoy warm!

Share this Recipe