Burmese · Lunch, Dinner
Pumpkin and tofu curry
Sweet pumpkin and tofu simmered in a gentle turmeric and onion curry.
- Calories
- 597 kcal
- Protein
- 31 g
- Carbs
- 71 g
- Fat
- 21 g
- Prep
- 10 min
- Cook
- 25 min
Per serving, for one person.
Contains: gluten, soy.
Ingredients
- 180 g Pumpkin
- 150 g Firm tofu
- ¾ onion Onion
- 2 cloves Garlic
- 6 g Ginger
- ¾ tsp Turmeric
- ¾ tsp Chilli powder
- ¾ tbsp Soy sauce (reduced salt)
- ½ tbsp Sunflower oil
- 55 g Jasmine rice
Method
- Cook the rice in a covered pan with water for 20 minutes.
- Fry the onion in the oil for 6 minutes, add garlic and ginger for 1 minute.
- Stir in turmeric and chilli powder, then add the pumpkin and 150ml water, simmer 12 minutes.
- Add the tofu, simmer 8 minutes until the pumpkin is tender.
- Season with soy sauce and serve with the rice.
More Burmese recipes
- Mohinga (Burmese fish noodle soup)541 kcal · 34 g protein
- Burmese egg curry (kyet u hin) with rice624 kcal · 32 g protein
- Ohn no khao swe (coconut chicken noodle soup)746 kcal · 43 g protein
- Shan tofu noodles791 kcal · 28 g protein
- Kyet thar hin (Burmese chicken curry)603 kcal · 37 g protein
- Wetha hin (Burmese pork and pumpkin curry)542 kcal · 39 g protein
More vegan recipes
- Waakye (Ghanaian rice and beans)488 kcal · 18 g protein
- Red red (Ghanaian bean stew with fried plantain)533 kcal · 18 g protein
- Kelewele (Ghanaian spiced fried plantain)360 kcal · 6 g protein
- Akara (Nigerian bean fritters)222 kcal · 9 g protein
- Asaro (Nigerian yam and bean porridge)556 kcal · 14 g protein
- Hausa koko (Ghanaian spiced millet porridge)314 kcal · 9 g protein