Pumpkin and Tofu Vindaloo
40 minutes
I make this vegetarian curry for "meat-free Monday" in our house. You can use whatever vegetables you like and the tofu can be replaced with paneer cheese if you prefer. Adjust the vindaloo paste according to taste.
1 person made this
Ingredients
Serves: 4
- 1 tablespoon vegetable oil
- 1 brown onion, finely chopepd
- 700g butternut pumpkin, cut into 3cm pieces
- 2 cloves garlic, crushed
- 1/4 cup vindaloo curry paste
- 1 (400ml) tin tomato puree
- 1 (400g) tin chickpeas, rinsed, drained
- 150g green beans, chopped
- 1 cup natural yoghurt
- 300g firm tofu, diced
- 1/2 cup fresh coriander leaves
Directions
Preparation:15min ›
Cook:25min ›
Ready in:40min
- Heat the oil in a large saucepan over medium-high heat. Cook the onion and pumpkin, stirring, for 3-4 minutes or until onion is soft and pumpkin is golden. Add the garlic and curry paste and cook, stirring, for 1 minute or until fragrant.
- Add the tomato puree, chickpeas and 1/2 cup water. Bring to the boil and reduce heat to low. Simmer, covered, for 10 minutes.
- Add the beans and half the yoghurt and simmer, uncovered, for 5 minutes or until vegetables are tender. Stir in the tofu and half the coriander. Serve curry topped with remaining yoghurt and coriander.
