Nutty Pumpkin and Tofu Coconut Curry
The pumpkin in this recipe is butternut squash in America and butternut pumpkin in Australia. No matter what you call it this vegan dish explodes with flavor in your mouth.
1 tsp ground cinnamon
1 onion, diced
3/4 cup roasted cashews, finely chopped
2 cloves garlic, crushed
1/2 cup coconut milk
13-1/4 oz tofu, cut into small cubes
2 cups butternut pumpkin, cooked and diced
1 ginger, pieces, about 2 in. long, grated
1/2 tsp nutmeg
2-2/3 tbsp oil
2-2/3 tbsp curry paste
Heat oil in a large frying pan or wok over medium heat. Add garlic, ginger, onion, curry paste, and spices; cook for 2-3 minutes, or until fragrant. Add tofu and cook for 3-5 minutes, until slightly crisp. Add pumpkin, cashews, and coconut milk; continue to cook for 2 minutes, or until heated through.
Nutrition (per serving) Calories 490; % Calories From Fat 68%; Total Fat 37g; Saturated Fats 11g; Mono-unsaturated Fats 16g; Poly-unsaturated Fats 7.9g; Cholesterol 0mg; Sodium 74mg; Total Carbohydrates 27g; Dietary Fiber 5.2g; Sugar 4.2g; Protein 21g.
Thiamin B1 0.3 mg
Sodium 74 mg