Easy Pumpkin Tofu Curry with Coconut Milk

Cook 300 g Basmati rice according to the package instructions. Adjust the timer accordingly. When finished drain and set aside.

Cut 1 pcs Onions and 1 pcs Shallot, and mince 4 cloves Garlic. Cut 400 g Extra firm tofu into cubes.

Heat 5 tbsp Cooking oil in a large pot over medium-high heat.

Add the Onions and Shallot, then cook until translucent, stirring occasionally.

Stir in the Garlic, 2 tsp Ground Ginger, 200 g Sweet Potatoes, 180 g Broccoli fresh, 200 g Cauliflower, 4 tsp Curry powder, 2 tsp Ground turmeric, ½ tsp Cinnamon, ¼ tsp Cayenne pepper, and ¼ tsp Salt.

Cook until the spices are aromatic, scraping the bottom of the pot and adding a little more Cooking oil if needed to prevent sticking.

Stir in the Extra firm tofu, 800 ml Light Coconut Milk, and 400 g Pumpkin puree.

Once the curry is bubbling, reduce the heat to low-medium and simmer uncovered for 40 minutes until the Sweet Potatoes is tender, stirring occasionally.

For a thicker curry, blend a few ladles of the curry until smooth, then stir it back into the pot.

Serve with Basmati rice, Fresh cilantro, Fresh mint, Cashews, and Lime wedges if desired, or cool and store in airtight containers for meal prep. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the microwave or on the stovetop until warm. Stir in water or Light Coconut Milk as needed if the sauce is too thick.