Pumpkin Curry with Eggplant and Tofu (Vegan)

Today we’re cooking a delicious pumpkin curry, with eggplant and tofu!

People are divided into several groups: those who do not like tofu, those who do not care for tofu, and those who eat tofu because tofu is healthy and simply necessary to cover the need for protein and to diversify the diet.

I’m part of the last group.

This sweet, slightly spicy, satiating dish will please all lovers of the orange spice because curry is the main accent of the dish.

It’s hard to notice the tofu here as, at the end of the cooking, its texture resembles boiled egg white, perfectly “hides”, and is combined with other vegetables.

This dish can serve both as a side dish and as a main dish.

With simple and quick preparation, it is a real “fast food”- but a healthy version! I promise you will like it!

Ready? Set?

Let’s go cooking!

We will need: (2 large portions)

2 cups (500 ml.) fresh pumpkin

1/2 pack of the hardest tofu

1/3 medium eggplant

1 stick celery

1/4 of a large white onion

2 cloves garlic

1 carrot

1/2 cup coconut milk

1/4 tsp. dry ginger

1 tsp. curry

Salt to taste (optional)

Vegetable oil for frying

Cut celery, carrots, onions, pumpkin, garlic.

Fry them in a pan for 5-7 minutes.

Cut eggplant. Do not mince it, it’s not “caviar”, hee-hee.

Press the tofu with dry napkins or hands to remove excess liquid. Cut into large cubes.

Add everything with the vegetables.

Add spices.

Add milk. You can add 1 cup instead of 1/2 if you like more liquid in your curry.

Simmer it until the pumpkin is ready.

Done!

Tasty and healthful!

Bon appétit!