Curried tofu & pumpkin rice bowls recipe
Ingredients - 3 tbsp Sunflower Oil - 14 oz (400 g) extra-firm or firm Tofu - 1 large Red Onion - 3 Garlic - 1 in (2.5 cm) piece fresh root Ginger - 1 red
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 www.freeplant.net.
Cooking tools:
- Nonstick skillet
- Saucepan
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Can opener
- Spoon
- Paper towel
- Serving bowl
Ingredients
- Sunflower Oil: 3 tbsp
- Tofu: 14 oz (400 g) extra-firm or firm
- Red Onion: 1 large
- Garlic: 3
- Ginger: 1 in (2.5 cm) piece fresh root
- Chilli: 1 red bird’s eye
- Lemongrass: 1
- Pumpkin: 1 lb (450 g)
- Turmeric: 1 tsp ground
- Garam Masala: ½ tsp
- Cumin Seeds: 1 tsp
- Coconut Milk: 14 fl oz (400 ml) can
- Mango: 1 ripe
- Spinach: 10 oz (300 g) baby
- Lime Juice: 1
- Coriander: A handful of
- Salt
- Black Pepper: Freshly ground
- Basmati Rice: boiled
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