HOUSE OF ASIA
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Veggie curry with pumpkin and tofu
This warming veggie curry with pumpkin, cauliflower, and tofu is the perfect way to enjoy a quick, nutritious meal. Rich in antioxidants and anti-inflammatory spices, such as curry paste, this dish is not only a feast for the palate but also a health boost!
Ingredients
- 20 gr House of Asia Red Curry Paste
- 400 ml Coconut milk 5-7% House of Asia
- 1 spoon House of Asia Fish Sauce
- 300 g Hokkaido or butternut squash, coarsely diced
- 200 g cauliflower, divided into florets
- ½ can of peeled canned tomatoes
- 100 g red pepper in one piece
- 2 medium potatoes, roughly diced
- 300 g of natural tofu, cut into thick cubes
To serve:
- Lime and a handful of coriander leaves
A method of preparing
- Roast the vegetables in an oven preheated to 180 degrees Celsius for about 30 minutes. Remove the skin from the peppers and roughly dice them.
- Pour a little coconut milk into a pot, add the curry paste, and bring to a boil, stirring constantly. Add the remaining coconut milk, tomatoes, tofu, and roasted vegetables. Add a little water if necessary. Simmer briefly and season with fish sauce.
- Serve with a wedge of lime and fresh cilantro.
TIP. Eat one portion and save the other for lunch the next day.
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