Pumpkin Curry with Eggplant and Tofu
Main Dishes • European
Description
Recipe taken from a collection of recipes by Anna Smith.
Ingredients
- Coconut Oil 2 tablespoons
- Sea Salt 1 teaspoon
- Pumpkin 10 oz
- Ground Black Pepper ½ teaspoon
- Leek 1 piece
- Curry Powder 2 tablespoons
- Eggplants 2 pieces
- Tofu 5 oz
Step-by-Step Guide
Step 1
Pour coconut oil into a large saucepan.
Step 2
Add thinly sliced leek to the heated oil and sauté over medium heat until the leek darkens and becomes soft (about 8–10 minutes).
Step 3
Add the chopped eggplant, salt, and pepper to the leek. Sauté, stirring, until the eggplant is cooked. Add the pumpkin pieces, tofu, and spices to the mixture.
Step 4
If necessary, add vegetable broth and simmer everything together for 5 minutes.
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