Red Vegan Pumpkin Curry with Tofu

4 SERVINGS
gluten free Vegan lactose free

Ingredients (Curry)
600 g butternut pumpkin (cut in 3 cm dice)
2 tbs red curry paste
400 ml coconut milk
2 tbs neutral oil
4 kaffir lime leaves
250 g green beans, 3-4 cm pieces and peas
3 spring onions, 3 cm pieces
3 garlic cloves, chopped
2 tbs soy sauce
2 fresh red chilis, chopped
1 tbs palm sugar
fresh basil leaves and roasted peanuts, for serving

Ingredients (Tofu)
1 block firm tofu (cut into thin slices)
1 tsp strong curry powder
1 tsp soy sauce
1 tbs sesame oil
1 tbs black cumin seeds
1 tbs palm sugar

Red Vegan Pumpkin Curry with Tofu

This is one of our new creations. The base of the typical fall dish is the red curry paste. Served with a soft taste of the butternut pumpkin and to make it more colorful with green beans. 100 % Vegan! 100 % flavor!

Grind garlic, chilies and palm sugar in a blender.
Heat oil in a pan or bowl and fry the garlic, chilies, palm sugar mixture for 1 minute on high heat until it´s caramelized.
Add red curry paste and stir well.
Add butternut pumpkin dice and fry for 2 minutes, stir well.
Add coconut milk and lime leaves, bring to a boil.
Lower heat and simmer for 10 minutes.
Meanwhile fry the tofu in a pan.
Add beans and simmer for another 5 minutes.
Shut down heat, add spring onions and soy Sauce.
Cover pan for 1 Minute.
Serve in a soup plate with tofu on top.
Garnish with roasted peanuts and fresh basil.
Eat with fresh Jasmine or Sticky Rice.

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