Pumpkin, Chickpea and Tofu Thai Curry

Name: Pumpkin, Chickpea and Tofu Thai Curry Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 1 tbsp Extra Virgin Olive Oil; 2 medium (2-1/2 dia) Onions raw; 2 tsp Cardamon (by 2BG2FT); 1 tbsp Mustard seed yellow; 100 gram(s) Curry Paste: Valcom authentic Thai Red Curry Paste (Gaeng Ped) (by PLAYINGCRICKET); 1 tbsp Lemon grass (citronella) fresh; 1000 grams Pumpkin cooked; 1 serving Kallo organic vegetable stock cube (per cube) (by DOOBRIE); 250 mL Water tap; 160 gram(s) Cauldron Marinated Tofu Pieces 1/2 pack (by CELLNETJEN); 2 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can); 400 grams Chickpeas (garbanzo beans); 1 fruit (2 dia) Limes; 1 serving 1 Tbs. chpped fresh mint (by ANEWAY)

Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 6

Ingredients

1 tbsp Extra Virgin Olive Oil 2 medium (2-1/2" dia) Onions, raw 2 tsp Cardamon (by 2BG2FT) 1 tbsp Mustard seed, yellow 100 gram(s) Curry Paste: Valcom authentic Thai Red Curry Paste (Gaeng Ped) (by PLAYINGCRICKET) 1 tbsp Lemon grass (citronella), fresh 1000 grams Pumpkin, cooked 1 serving Kallo organic vegetable stock cube (per cube) (by DOOBRIE) 250 mL Water, tap 160 gram(s) Cauldron Marinated Tofu Pieces, 1/2 pack (by CELLNETJEN) 2 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 400 grams Chickpeas (garbanzo beans) 1 fruit (2" dia) Limes 1 serving 1 Tbs. chpped fresh mint (by ANEWAY)

Directions

In pan fry onion with cardamom pods, mustard seeds, lemongrass and curry paste for about 10 minutes.
Add the tofu
Add pumpkin and cover in paste mix.
Add 250ml of vegetable stock.
Add coconut milk and Chickpeas and simmer for about 15 minutes or until pumpkin goes soft.
To serve squeeze lime into mix and garnish with fresh mint leaves.

Serving Size: Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user WICKIEWOO.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving