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Yellow Pumpkin & Tofu Curry

Sun-dried Tomato & Pumpkin Sauce Stuffed Bittergourd

Image source: taste


  • Onion, chopped (1 pc)

  • Garlic, chopped (2 cloves)

  • Ginger, grated (1 tbsp)

  • Red Chilis, chopped ( 2 pcs)

  • Curry Powder (2 tsp)

  • Olive Oil (2 tsp)

  • Firm Tofu, cut in cubes (1 box)

  • Curry Leaves (12-15 pcs)

  • Coconut Milk (1 cup)

  • Veggie Stock (1 cup)

  • Yellow Pumpkin, peeled and cubed (2 cups)

  • French Beans, halved (1 cup)

  • Baby Spinach (1/2 cup)

  • Lemons, wedged to serve

  • Quinoa, cooked (2 cups)

: available in Tall Tree Organic Subscription


Serves 2

  1. Blend the onions, garlic, chilis, ginger and curry powder together in a blender till a thick paste forms.

  2. Heat half the oil in a deep skillet on high heat and cook tofu till golden and at the desired texture. Set aside.

  3. Reduce heat to medium and the blended paste to the skillet along with the remaining oil and the curry leaves and cook for 3-4 minutes till aromatic. Pour in the stock and coconut milk and bring to the boil. Reduce the heat and then cover and simmer for 5 minutes.

  4. Add the pumpkin and tofu and simmer till the pumpkin is tender with a cover. Then add the beans and simmer further for another 2-3 minutes adding the baby spinach last and cooking till it is wilted.

  5. Place the cooked mixture on a bed of quinoa and add a squeeze of lemon and curry leaves for garnish.

  6. Serve and enjoy!

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