Healthy Pumpkin And Tofu Coconut Curry Recipe

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

The ingredient of Healthy Pumpkin And Tofu Coconut Curry Recipe

• 1 large onion chopped
• 2 garlic cloves crushed
• 1 tbsp finely grated fresh ginger
• 2 long fresh red chillies deseeded chopped
• 2 tsp curry powder
• 2 tsp macadamia oil
• 350g firm tofu cut into cubes
• 12 fresh curry leaves plus extra fried to serve
• 300ml reduced fat coconut milk
• 300ml salt reduced vegetable stock
• 500g pumpkin peeled deseeded cut into 3cm pieces
• 200g green beans trimmed halved
• 75g baby spinach
• 2 cups cooked quinoa
• lime wedges to serve

The Instruction of healthy pumpkin and tofu coconut curry recipe

• place the onion garlic ginger chillies and curry powder in a small food processor and process until a thick paste forms
• 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
• 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
• 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
• serve curry on quinoa with a squeeze of lime juice and extra curry leaves

Nutritions of Healthy Pumpkin And Tofu Coconut Curry Recipe

fatContent: 391 482 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 32 5 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 20 grams protein
sodiumContent: n a

Share this post