Pumpkin Curry with Tofu by Reed Dunn
Pumpkin Curry with Tofu is a hearty, plant-based dish that makes a cozy lunch or dinner for fall and winter. Using canned pumpkin, it features a velvety, nutrie
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodsocial.io.
Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Paper towel
- Kitchen towel
- Spatula
- Wooden spoon
- Measuring spoon
- Measuring cup
- Grater
- Peeler
- Citrus press
- Plate
- Serving bowl
Ingredients
- 16 oz Tofu
- 2 Tbsp ARGILOS I (Early Harvest) Extra Virgin Olive Oil (500ml) - Argilos
- 1/2 tsp Kosher Salt
- .25 tsp Black Pepper
- 2 whole Carrots
- 1 White Onion
- 1 Red Bell Pepper
- 2 cloves Garlic
- 1 Tbsp Ginger Root
- 1 1/2 Tbsp Curry Powder
- .5 tsp Pumpkin Pie Spice - Primal Palate
- 6 oz Snow Peas
- 14 1/2 oz Diced Tomatoes
- 15 oz Pumpkin Purée
- 1 cup Vegetable Stock
- .5 Lime
- 1 cup Cornmilk - Maizly
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