- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 164.0
- Total Fat: 10.6 g
- Cholesterol: 0.8 mg
- Sodium: 212.4 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 1.9 g
- Protein: 5.8 g
Curry Coconut Pumpkin Tofu StewSubmitted by: NORTHWOODSLUNA
IntroductionServe hot over brown rice (not figured into nutrition count) Serve hot over brown rice (not figured into nutrition count)
2 tablespoons light olive oil
1/2 cup red onion, minced
4 cloves garlic, minced
1 jalapeno pepper, ribs and seeds removed, finely chopped
1 teaspoon minced fresh ginger
3 teaspoons curry powder
4 cups peeled, cubed (1-inch), seeded pumpkin (about 500grams)
1 14 oz can light coconut milk
1 cup chicken broth
12 oz extra-firm tofu, cut into 1-inch cubes
1 red bell pepper, ribs and seeds discarded, cut into 1-inch cubes
1 tablespoon freshly squeezed lemon juice
Salt and pepper to taste
Fresh cilantro leaves for garnish (1/4 cup figured into nutrition count)
1.In large, heavy pot over medium-high heat, heat oil. Saute onion, garlic, jalapeno, and ginger until fragrant, about 1 minute. Add curry powder and pumpkin. Cook and stir for 1 minute.
2.Stir in coconut milk and rice milk; bring to a boil. Lower to a simmer; cover and cook for 15 minutes. Add more milk or water if needed.
3.Add tofu and red bell pepper. Simmer for another 5 to 10 minutes, uncovered, or until pumpkin is tender. Season with lemon juice, salt, and pepper. Garnish with whole cilantro leaves. Serve hot.
Number of Servings: 6
Recipe submitted by SparkPeople user NORTHWOODSLUNA.