Curry Coconut Pumpkin Tofu Stew
Nutritional Info
- 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
View full nutritional breakdown of Curry Coconut Pumpkin Tofu Stew calories by ingredient
Introduction
Serve hot over brown rice (not figured into nutrition count) Serve hot over brown rice (not figured into nutrition count)Number of Servings: 6
Ingredients
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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)
Directions
6 servings about 1 1/2 c.
Directions
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.
Directions
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.
Member Ratings For This Recipe
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HEALTHYGAL01
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RUTHXG