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!


  • 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.


  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!


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