Curry made with Pumpkin and Tofu is easily made a recipe with easily found ingredients and it serve your family a healthy curry with lots of flavor and tastes. As it flavor with some herbs and spices. Hope you like this recipe as you did like my previous recipe lentil soup.
Ingredients For Pumpkin And Tofu Curry:-
One Packet – Firm Tofu
250 Grams – Pumpkin(diced)
Two Tablespoons – Vegetable Oil
One – Onion(chopped)
One – Red Bell Pepper(chopped)
Two Cups – Coconut Milk
One Cup – Water
Three Tablespoons – Fish sauce
Two Tablespoons – Fresh Lime Juice
One Tablespoon – Sugar
One Teaspoon – Chilli Sauce
Basil Leaves
Eight Cloves Garlic
Two Shallots
Four Tablespoons – Lemongrass(finely chopped)
One Tablespoon – Ginger(finely minced), Galangal(finely minced), And Red Chilli Pepper(grounded)
Four – Kafir Lime Leaves
Four Spring Fresh Coriander
Directions:-
Take the Tofu out of the packet and cut into bite sized cubes. Keep aside.
Mash all the ingredients eight cloves garlic, two shallots, lemongrass, ginger, galangal, red chili pepper, kafir lime leaves, coriander leaves for the paste together until smooth.
In a large vessel heat the oil.
Put the paste on high flame and cook for two minutes or until fragrant.
Add the pumpkin and saute.
Pour in the coconut milk, and water.
Bringing to the boil before reducing to medium high flame.
Stir until well mixed.
Simmer for about 8-10 minutes or until the pumpkin is tendered.
Add all the rest ingredients into the curry except basil leaves.
Stir gently to mix thoroughly without breaking the Tofu.
Simmer for another five minutes.
Garnish with fresh basil leaves
Serve with warm rice.
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