Pumpkin, Chickpea and Tofu Thai Curry

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 405.2
  • Total Fat: 25.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 683.9 mg
  • Total Carbs: 34.2 g
  • Dietary Fiber: 6.9 g
  • Protein: 11.5 g

View full nutritional breakdown of Pumpkin, Chickpea and Tofu Thai Curry calories by ingredient
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Introduction

Pumpkin, Chickpea and Tofu Thai Red Curry Pumpkin, Chickpea and Tofu Thai Red Curry
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.

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