Tofu, pumpkin & eggplant curry

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(6)
Main Meals (Dinners)|Vegetarian
2 peopleServes
2
Prep   15 min
Cook   20 min
  • Korma paste, 2 tablespoon(s)
  • Eggplant, 1 average, cut into 3cm pieces
  • Olive oil spray, 1 spray(s)
  • Firm tofu, 300 g, drained, pat dry
  • Brown onion, 1 small, halved, thinly sliced
  • Pumpkin, any type, 280 g, peeled, diced
  • Salt reduced liquid stock, any flavour, 2 cup(s), e.g. vegetable
  • Cauliflower, 150 g, cut into florets
  • Coriander, ½ cup(s), or mint leaves
  • Cashews, 6 nut(s), roasted unsalted, roughly chopped

Method

Preheat oven 220°C fan forced. Spoon 1 tablespoon curry paste into a medium bowl. Stir in 2 teaspoons water. Add the eggplant, stir to coat. Spread the eggplant onto a lightly greased baking tray. Spray lightly with oil. Roast 15 minutes, turning once until golden and tender.

Meanwhile, cut tofu into 2cm pieces. Heat a deep non-stick frying pan over medium to high heat. Lightly spray the tofu, add to the pan. Cook 4 minutes, turning until golden all over. Remove to a plate. Add onion and remaining curry paste to the pan. Add 1 tablespoon water, cook 2 minutes until onion is soft.

Add the pumpkin and stock, bring to a simmer. Cover, simmer 6 minutes until pumpkin is almost tender. Add cauliflower, cover and cook further 2 minutes. Remove the lid, stir in the eggplant and tofu, simmer 5 minutes until tofu warmed through and sauce thickened slightly. Remove from the heat, scatter over coriander and cashews. Serve.

TIP: The curry rice will keep 3 days in an airtight container in the fridge. Reheat in a wok or the microwave on Medium/50%.

Use more curry paste if you prefer a stronger flavour.

Nutrition facts per serve
Makes 2 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1.5
Bread & Cereals0
Vegetables3.3
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0.8
Calories459
Protein28.1 g
Total fat21.9 g
- Saturated fat5 g
Total carbohydrates27.9 g
- Total sugars23.1 g
Fibre18.3 g
Sodium1282 mg

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