Pumpkin Quinoa Curry with Lime Tofu
This pumpkin quinoa curry with lime tofu is a perfect one-pot meal for those seeking a healthy yet flavorful vegan option. The natural sweetness of the pumpkin, the slightly crunchy texture of the quinoa, and the protein-rich tofu create a perfect balance in the dish. The silky coconut milk and the freshness of the lime harmoniously complement the rich spices. It's an ideal choice for a cool autumn day or a light yet satisfying dinner.
Ingredients for this recipe
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Preparation Steps
1
Rinse the quinoa thoroughly, then cook it in twice the amount of water for about 15 minutes. Once cooked, let it rest for 5 minutes, then fluff with a fork.
2
Peel the pumpkin and cut it into small cubes. Finely chop the onion, garlic, and ginger.
3
Heat the olive oil in a skillet over medium heat. Add the onion and sauté until translucent, then stir in the garlic and ginger.
4
Sprinkle in the curry powder, turmeric, and cumin, and stir to bloom the spices.
5
Add the pumpkin and pour in the coconut milk. Simmer over low heat for 15 minutes, or until the pumpkin is tender.
6
Meanwhile, cut the tofu into smaller cubes and pan-fry in a separate skillet with a little olive oil until golden brown, about 5-7 minutes.
7
When the pumpkin curry is ready, stir in the cooked quinoa and season with lime juice and salt to taste.
8
Serve garnished with fresh cilantro and topped with the pan-fried tofu. Enjoy hot!
