Tofu & Pumpkin Curry with Quinoa

By: Katrina Butterworth
Tofu & Pumpkin Curry with Quinoa


  1. Heat a large saucepan over high heat. Spray with olive oil. Cook tofu in 2 batches, turning for 2-3 minutes or until golden. Transfer to a plate.
  2. Return pan to medium heat. Spray with a little more oil. Cook onion, stirring occasionally for 5 minutes or until onion is soft. Add garlic, ginger, mustard seeds, cumin, turmeric and chili flakes. Cook, stirring for 1-2 minutes or until aromatic. Add tomato paste and stir for 1 minute or until combined.
  3. Add water and sweet potato. Bring to the boil. Reduce heat to low. Cook covered for 15 minutes or until potato is tender. Add tofu, beans and broccoli. Simmer covered for a further 5 minutes or until vegetables are just tender. Stir in cashews and yoghurt.
  4. Transfer to a serving bowl and mix with cooked tofu. Top with extra yoghurt (optional) and serve with quinoa.
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