Name: Tofu and pumpkin curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 300 gram firm tofu, cubed; 2 tablespoon flour, seasoned; 1 tablespoon oil; 1 onion, sliced; 2 garlic cloves, sliced; 1 kilogram butternut pumpkin, peeled, seeded and cubed; 375 gram jar korma curry sauce; 1/2 cup (125ml) water; 200 gram natural yoghurt; 1/2 cup (75g) toasted cashews, to serve; mint leaves, to serve; steamed rice, to serve

Tofu and pumpkin curry

Serves 4

Prep

15M

Cook

35M

Total

50M

Skip to Recipe

Ingredients

300 gram firm tofu, cubed

2 tablespoon flour, seasoned

1 tablespoon oil

1 onion, sliced

2 garlic cloves, sliced

1 kilogram butternut pumpkin, peeled, seeded and cubed

375 gram jar korma curry sauce

1/2 cup (125ml) water

200 gram natural yoghurt

1/2 cup (75g) toasted cashews, to serve

mint leaves, to serve

steamed rice, to serve

Method

1.Combine tofu and seasoned flour in a plastic bag. Shake gently to coat.

2.Heat oil in a medium saucepan on high. Cook tofu for 2 minutes, until golden. Drain on paper towel.

3.Saute onion and garlic in same pan for 2-3 minutes, until onion is tender. Add pumpkin. Cook for another 2 minutes.

4.Stir through curry sauce and water. Reduce heat. Simmer for 20-25 minutes, until pumpkin is tender.

5.Add yoghurt and tofu, and simmer, stirring, for 2 minutes. Top with cashews and mint leaves. Serve with steamed rice.

Shake excess flour from tofu before frying.
Note

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Ingredients

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