We use vegetables as a main ingredient for our recipes quite often. Not only because they are nutritious but also for the variation of flavours and the colourful appearance. Our new recipe will therefore please your taste buds, calorie charts and eyes! Let’s prepare this veggie curry made of Hokkaido pumpkin with pan-fried tofu and jasmine rice.
Ingredients:
- 240 g tofu
- 200 g jasmine rice
- 2 red peppers
- 1 yellow pepper
- 1 smaller Hokkaido pumpkin
- 1 onion
- 1 tsp pure ghee
- curry powder, black pepper, and salt
- fresh herbs for garnish – coriander
- seeds for garnish – pumpkin seeds, sunflower seeds
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Directions:
Prepare rice in a ratio of 1:2 of water. Meanwhile, cut onion and fry it in ghee. Then add curry powder, black pepper, and a pinch of salt. Wash the pumpkin, cut it in half, and clean it from the seeds. Then dice it with the skin. Add it to onion and pour in about 200 ml of water. Cook the curry with the lid on for about 15 – 20 minutes until the pumpkin begins to soften. Take half of the mixture and blend it till smooth. Pour the pumpkin mixture back into the pan and add chopped peppers. Fry tofu separately in olive oil. Serve the curry with tofu, rice and sprinkled with seeds. Bon appétit!
Nutritional values | 1 serving (2 servings in total) |
|---|---|
| Calories | 614,5 |
| Protein | 27 g |
| Carbohydrates | 92 g |
| Fat | 14,5 g |
| Fibre | 4 g |
We believe that you’ll love our Hokkaido curry with tofu and jasmine rice. Delight your loved ones by sending them the recipe.
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