The pumpkin season is still on in Poland so we’re trying to take the best of it. Here’s the recipe for an Indian lunch with pumpkin and tofu. It’s nutritious and perfect for the first autumn days.
Ingredients (serves 3-4):
200g pumpkin
1 onion
1/2 red bell pepper
1/2 green bell pepper
1/2 chili pepper
180g tofu
2 tbsp olive oil
4 tbsp coconut milk
2 tsp curry powder
1 tsp turmeric (curcuma)
salt
black pepper
Instructions:
Peel the pumpkin. Remove the seeds. Cut the pumpkin into cubes. Peel and cut the onion into cubes. Chop chili pepper finely and bell peppers into squares. Cut tofu into cubes. Heat the olive oil on a frying pan and add the pumpkin. Fry for about 4 minutes while tossing. Then, add peppers, chili pepper, onion and tofu and fry for another 3-4 minutes. Season with salt and pepper. Add coconut milk, curry and turmeric. Mix well, cover and cook over low heat for about 4-5 minutes, stirring occasionally. Serve with rice and favorite salad. Enjoy!
Etykiety: curry, english, gluten free, main course, pumpkin, recipes
