Tofu & Pumpkin Curry with Quinoa

By: Katrina Butterworth
Tofu & Pumpkin Curry with Quinoa
Course
Dinner Reset Recipes
Tags
4W-Reset Pumpkin Quinoa Tofu
Info
  • Servings
    4
  • Prep Time
    20 minutes
  • Cook Time
    35 munites
Ingredients
  • Firm organic tofu, drained & cut into 1.5cm cubes 350 g
  • Red onion, finely chopped 1
  • Garlic, crushed 2 cloves
  • Fresh ginger, finely grated 2 tsp
  • Brown mustard seeds 2 tsp
  • Ground cumin 2 tsp
  • Ground turmeric 1/2 tsp
  • Dried chili flakes 1/4 tsp
  • Tomato paste, no added salt 2 tbsp
  • Water 375 ml
  • Sweet potato, peeled & diced 300 g
  • Green beans, trimmed & sliced 150 g
  • Broccoli, cut into florets 250 g
  • Unsalted roasted cashews, finely chopped 2 tbsp
  • Coconut yoghurt 70 g
  • Steamed quinoa 2 cups
  • FOR TOPPING (Optional)
  • Coconut yoghurt 1/4 cup

Method

  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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