Pumpkin and tofu curry

Pumpkin and tofu curry

Total: 20 min. | Active: 20 min.
lactose-free, gluten-free, Low Carb
Nutritional value / person: 497 kcal
, Fat: 38 g
, Carbohydrate: 23 g
, Protein: 16 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 tbsp oil
200 g smoked tofu, cut into approx. 1 cm cubes
500 g squash, cut into approx. 1 cm cubes (yields approx. 300 g)
½ tsp salt
2 tbsp red curry paste
2 ½ dl coconut milk
1 dl water
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How it's done

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Heat the oil in a non-stick frying pan. Fry the tofu for approx. 5 mins., add the squash and cook for a further 5 mins. or so, season with salt. Stir in the curry paste, pour in the coconut milk and water, bring to the boil, then simmer for approx. 5 mins.

Good to know
Serve with: Basmati rice
Tip: Pluck the leaves from 4 sprigs of coriander and scatter over the top.

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