Pumpkin and tofu curry

Name: Pumpkin and tofu curry
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 200 g smoked tofu; 2 ½ dl coconut milk; 500 g squash; 1 tbsp oil; 2 tbsp red curry paste; ½ tsp salt

main dish winter winter

Total: 20 min. | Active: 20 min.

lactose-free, gluten-free, Low Carb

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Ingredients

for 2 person

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

How it's done

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.

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