Pumpkin curry with eggplant and tofu

4 servings

30 minutes

The recipe is taken from the collection of recipes by Nastya Ozerova.

Energy value per serving

• Calories: 194.6
• Proteins: 8.5g
• Fats: 11.8g
• Carbohydrates: 15.5g

Ingredients

• Coconut oil: 2 tbsp
• Sea salt: 1 tsp
• Pumpkin: 300 g
• Ground black pepper: 0.5 tsp
• Leek: 1 pc
• Curry: 2 tbsp
• Eggplants: 2 pc
• Tofu: 200 g

Cooking steps

1. Pour coconut oil into a large saucepan.

   Required ingredients:

   • Coconut oil: 2 tablespoons

2. Add thinly sliced leek to heated oil and sauté over medium heat until the onion darkens and becomes soft (about 8-10 minutes).

   Required ingredients:

   • Leek: 1 piece

3. Add eggplant (coarsely chopped), salt, and pepper to the onion. Simmer, stirring, until the eggplant is cooked. Add pieces of pumpkin, tofu, and spices to the mixture.

   Required ingredients:

   • Eggplants: 2 pieces
   • Sea salt: 1 teaspoon
   • Ground black pepper: 0.5 teaspoon
   • Pumpkin: 300 g
   • Tofu: 200 g
   • Curry: 2 tablespoons

4. If necessary, add vegetable broth and simmer everything together for 5 minutes.