Tofu & Lentil Pumpkin Curry
Comforting, healthy and delicious, this Tofu & Lentil Pumpkin Curry uses Indian-inspired flavors and is served up over rice for a comforting vegan dinner!
Equipment
Ingredients
- 2 tablespoons sesame oil
- 4 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 small yellow onion sliced
- 1 tablespoon curry powder
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1/2 teaspoon pepper
- 1 cup broth I used vegan chicken broth
- 1 15-ounce can coconut milk
- 1/2 cup pumpkin puree from a can
- 2-4 tablespoons low sodium soy sauce to taste
- 1 lime juiced
- 2 1/2 cups cooked lentils I used brown lentils
- 1 block firm tofu drained, pressed and cubed
- cilantro, jalapeño, lime wedges, rice for serving
Instructions
- Heat the oil in a stockpot over medium heat. Add the garlic, ginger, onion and dry seasonings. Cook down for 2-3 minutes.
- Pour in the broth, coconut milk, pumpkin, soy sauce and lime juice. Bring to a boil, lower heat and add the lentils and tofu. Simmer, stirring regularly for 10 minutes. Taste and adjust seasonings as needed.
- Serve hot over rice with cilantro, jalapeño slices and lime wedges.
Video
Notes
- If you decide to cook your lentils from scratch, do it in a separate pot so they don't absorb the curry broth.
- The nutrition info does not include the rice.
Nutrition
Calories: 351kcal | Carbohydrates: 26g | Protein: 17g | Fat: 22g