plantbased vegan vegetarian autumn dinner winter

Indonesian Winter Pumpkin, Fried Tofu & Almond Butter Curry with Black Beans

ready in: one pot, family friendly

servings: serves 4

by: Ceres Organics

This indonesian winter pumpkin, fried tofu, almond butter curry with black beans is a great recipe for busy people. All the ingredients can be thrown togther in one pot and cooked in under 30 minutes - ideal for mid-week dinners!

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ingredients

  • ½ onion sliced
  • 3 garlic cloves sliced
  • 1 tbsp sliced ginger
  • 3 tbsp red curry paste
  • 2 tbsp Almond Butter in Conversion to Organic
  • 1 can Organic Coconut Cream
  • 1 cup water
  • 1 tbsp Organic Tamari Soy Sauce
  • 1 skin on buttercup pumpkin, seeded & diced
  • 1 can Organic Black Beans , drain & rinsed
  • 1 bag fried tofu or 1 cup firm tofu
  • Juice of half lemon or lime
  • Garnish with coriander/mint/laksa leaves, peanuts or fried shallots.
  • Add an 8 minute peeled soft boiled egg per person with the tofu and you have a winner.

method

  1. Heat a heavy base deep pot/cast iron slow cooker
  2. Add a tbsp neutral oil/peanut oil then add your onion/garlic/ginger. Sauté for 5 minutes.
  3. Add curry paste & almond butter, stir well, then add your pumpkin and cook for 2 minutes.
  4. Add coconut cream, water, tamari and black beans.
  5. Bring to boil, cover and reduce to medium heat, cook 20-25 minutes
  6. Add tofu after 10 minutes.
  7. After 20 minutes check the seasoning, add the lemon juice and BOOM. It’s ready. Top with optional extras if you wish!

PERFECTLY PICKED

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