Vegetarian

Pumpkin, Chickpea and Tofu Thai Curry is for Dinner.

Pumpkin, Chickpea and Tofu Thai Curry takes 20 minutes to prepare.

Pumpkin, Chickpea and Tofu Thai Curry takes 30 minutes to cook.

Pumpkin, Chickpea and Tofu Thai Curry makes 6 servings.

The ingredients for Pumpkin, Chickpea and Tofu Thai Curry are:

1 tbsp Extra Virgin Olive Oil
2 medium (2-1/2" dia) Onions, raw
2 tsp Cardamon (by 2BG2FT)
1 tbsp Mustard seed, yellow
100 gram(s) Curry Paste: Valcom authentic Thai Red Curry Paste (Gaeng Ped) (by PLAYINGCRICKET)
1 tbsp Lemon grass (citronella), fresh
1000 grams Pumpkin, cooked
1 serving Kallo organic vegetable stock cube (per cube) (by DOOBRIE)
250 mL Water, tap
160 gram(s) Cauldron Marinated Tofu Pieces, 1/2 pack (by CELLNETJEN)
2 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
400 grams Chickpeas (garbanzo beans)
1 fruit (2" dia) Limes
1 serving 1 Tbs. chpped fresh mint (by ANEWAY)

Here is how you make Pumpkin, Chickpea and Tofu Thai Curry:

In pan fry onion with cardamom pods, mustard seeds, lemongrass and curry paste for about 10 minutes.Add the tofuAdd pumpkin and cover in paste mix.Add 250ml of vegetable stock.Add coconut milk and Chickpeas and simmer for about 15 minutes or until pumpkin goes soft.To serve squeeze lime into mix and garnish with fresh mint leaves.Serving Size: Serves 6Number of Servings: 6Recipe submitted by SparkPeople user WICKIEWOO.

The nutritional information for Pumpkin, Chickpea and Tofu Thai Curry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 405.2

• Total Fat: 25.7 g
• Cholesterol: 0.0 mg
• Sodium: 683.9 mg
• Total Carbs: 34.2 g
• Dietary Fiber: 6.9 g
• Protein: 11.5 g

Pumpkin, Chickpea and Tofu Thai Curry is Asian cuisine.

The dietary needs meet for Pumpkin, Chickpea and Tofu Thai Curry is Vegetarian