Pumpkin curry with eggplant and tofu

Name: Pumpkin curry with eggplant and tofu
Total time: 30 min
Yield: 4
Ingredients: Coconut oil 2 tablespoon; Sea salt 1 teaspoon; Pumpkin 300 g; Ground black pepper 0.5 teaspoon; Leek 1 piece; Curry 2 tablespoon; Eggplants 2 piece; Tofu 200 g

4 servings

30 minutes

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

Energy value per serving

CaloriesProteinsFatsCarbohydrates

194.6

kcal

8.5g

grams

11.8g

grams

15.5g

grams

Ingredients

4servings

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:
1. 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:
1. 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:
1. Eggplants: 2 pieces
2. Sea salt: 1 teaspoon
3. Ground black pepper: 0.5 teaspoon
4. Pumpkin: 300 g
5. Tofu: 200 g
6. Curry: 2 tablespoons

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

Pumpkin curry with eggplant and tofu

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