Asian

Curry Coconut Pumpkin Tofu Stew is for Soup.

Curry Coconut Pumpkin Tofu Stew takes 60 minutes to prepare.

Curry Coconut Pumpkin Tofu Stew takes 60 minutes to cook.

Curry Coconut Pumpkin Tofu Stew makes 6 servings.

The ingredients for Curry Coconut Pumpkin Tofu Stew are:

2 tablespoons light olive oil
1/2 cup red onion, minced
4 cloves garlic, minced
1 jalapeno pepper, ribs and seeds removed, finely chopped
1 teaspoon minced fresh ginger
3 teaspoons curry powder
4 cups peeled, cubed (1-inch), seeded pumpkin (about 500grams)
1 14 oz can light coconut milk
1 cup chicken broth
12 oz extra-firm tofu, cut into 1-inch cubes
1 red bell pepper, ribs and seeds discarded, cut into 1-inch cubes
1 tablespoon freshly squeezed lemon juice
Salt and pepper to taste
Fresh cilantro leaves for garnish (1/4 cup figured into nutrition count)

Here is how you make Curry Coconut Pumpkin Tofu Stew:

6 servings about 1 1/2 c.Directions1.In large, heavy pot over medium-high heat, heat oil. Saute onion, garlic, jalapeno, and ginger until fragrant, about 1 minute. Add curry powder and pumpkin. Cook and stir for 1 minute. 2.Stir in coconut milk and rice milk; bring to a boil. Lower to a simmer; cover and cook for 15 minutes. Add more milk or water if needed. 3.Add tofu and red bell pepper. Simmer for another 5 to 10 minutes, uncovered, or until pumpkin is tender. Season with lemon juice, salt, and pepper. Garnish with whole cilantro leaves. Serve hot. Number of Servings: 6Recipe submitted by SparkPeople user NORTHWOODSLUNA.

The nutritional information for Curry Coconut Pumpkin Tofu Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 164.0

• Total Fat: 10.6 g
• Cholesterol: 0.8 mg
• Sodium: 212.4 mg
• Total Carbs: 12.3 g
• Dietary Fiber: 1.9 g
• Protein: 5.8 g

Curry Coconut Pumpkin Tofu Stew is Asian cuisine.

The dietary needs meet for Curry Coconut Pumpkin Tofu Stew is Vegetarian