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Green mint vegetable curry with pumpkin and smoked tofu

December 4th, 2015

Looking for a quick and easy family friendly curry recipe?

This recipe is Vegan, low carb and gluten-free. It only takes 35min to do and has a a complex taste without being spicy at all!

And if you dont have all the needed vegetables at home, you can basically substitute with and other vegetables you have lying around in your fridge!

 

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35 min.486 kcal.4 pers.

Ingredients

  • Pumpkin Hokkaido1  pcs
  • Coconut cream2  pcs
  • Eggplant1  pcs
  • Green mint curry8  g
  • Onions1  pcs
  • Smoked tofu2  pcs
  • Flat green beans200  g
  • Red bell pepper Ramiro1  pcs

Good to have at home

  • Salt
  • Pepper
  • Peanut oil
  • Cayenne pepper1 pinch
  • Garlic cloves2 pcs
  • Warm water800 ml

How to do:

Preparation

  • Wash and scrub the Hokkaido pumpkin. Cut in half and scoop out the seeds with a spoon. Cut into wedges and into smaller cubes afterwards. Clean and cube bell pepper and eggplant. Clean green beans, discard the ends and cut them into bite-size pieces. Peel and finely slice onion and garlic. Drain tofu and cut into smaller cubes.

Green mint vegetable curry

  • Heat some peanut oil in a pot and sauté the pumpkin chunks, bell pepper, eggplant, onion and garlic for 3 min. on medium heat. Add the coconut cream, the green mint curry and water. Bring to a boil. Cover with a lid and reduce the heat to medium/low. Let simmer for 10 min. Add tofu and the green beans and let simmer for another 5 min. Season to taste with salt and a pinch of cayenne pepper.

Serving

  • Arrange the green mint vegetable curry pumpkin and smoked tofu on plates and enjoy while hot.