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Pumpkin Curry with Smoked Tofu
(0)
40 min
Under an hour
Knuspr-Küche
Dieses cremige Kürbis-Curry mit geräuchertem Tofu und Kokosmilch ist das perfekte Wohlfühlessen für kalte Tage. Die Kombination aus süßem Hokkaido-Kürbis, würzigem Räuchertofu und einer feinen Curry-Note sorgt für ein harmonisches Geschmackserlebnis, das in weniger als 40 Minuten auf dem Tisch steht. Ein gesundes, vegetarisches Gericht, das der ganzen Familie schmeckt!
Preparation method
Preparation & Baking
Preheat the oven to 200 °C. Wash the Hokkaido pumpkin, halve it, remove the seeds, and cut into strips approximately 1.5 cm wide. Place the pumpkin strips on a baking sheet, drizzle with a little olive oil, and bake in the oven for about 15 minutes.
Prepare Curry
Meanwhile, cut the onions into strips and the garlic into thin slices. Sauté both in a pan with 1 tsp olive oil until translucent. Cut the smoked tofu into cubes, add it, and fry for a few minutes.
Add tomato paste and curry paste to the pan, roast briefly, then deglaze with 200 ml water and the coconut milk. Bring everything to a quick boil.
Chef's tip
For an extra creamy sauce, you can use a little more coconut milk or lightly mash part of the pumpkin.
25 min
Under an hour
