Recipes in the world of Flavilo

Pumpkin Quinoa Curry with Tofu

Pumpkin Quinoa Curry with Tofu

Pumpkin Quinoa Curry with Tofu is a unique and flavorful dish that combines the natural sweetness of pumpkin with the lightness of quinoa and the rich texture of tofu. The coconut milk curry provides a rich and creamy base that harmonizes with the spicy aroma of garlic and ginger. This dish is a perfect choice for a quick but satisfying dinner or lunch that is both healthy and delicious.

Prep Time 15 min
Preparation 20 min
Total 35 min
380 Kcal
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Ingredients for this recipe

Servings: 2
⭕ 300 g Pumpkin
⭕ 200 g Quinoa
⭕ 300 g Tofu
⭕ 400 ml Coconut Milk
⭕ 2 tsp Curry Powder
⭕ 2 cloves Garlic
⭕ 10 g Ginger
⭕ 20 ml Olive Oil
⭕ 10 g Fresh Cilantro
⭕ 10 g Toasted Sesame Seeds
⭕ 1 tsp Salt
⭕ 1 tsp Black Pepper

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    Preparation Steps

    1

    Cook the quinoa in twice the amount of water for 15 minutes, then let it cool.

    2

    Peel the pumpkin, dice it, and sauté in olive oil in a pan until tender.

    3

    Dice the tofu and pan-fry in a separate pan until golden brown. Set aside.

    4

    Mince the garlic and ginger, then sauté in olive oil in a pan until fragrant.

    5

    Add the coconut milk mixed with the curry powder and bring to a simmer. Cook for 5-7 minutes, or until the sauce thickens slightly.

    6

    Stir the cooked quinoa and sautéed pumpkin into the curry sauce.

    7

    When serving, place the fried tofu on top, and sprinkle with toasted sesame seeds and fresh cilantro.