Pumpkin – Lentils – Tofu – Curry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon oil
- 1 onion (s), diced
- 2 cloves garlic, finely diced
- 2 cm ginger root, grated
- 2 stalks celery, diced
- 1 teaspoon salt
- 1 teaspoon, heaped curry paste
- 1 teaspoon ground cumin
- 0.5 ½ pumpkin (se), diced
- 200 g lentils, red
- 500 g veetable broth
- 200 g tofu, diced
Print Recipe
Pin Recipe Instructions
- Steam the onion, garlic, ginger and celery in oil. Add salt, curry paste and cumin and stir well so that the vegetables are completely moistened with spices. Stir in the pumpkin and lentils, pour in the vegetable stock and bring to the boil.
- Simmer over low heat for 15 minutes, then add the tofu. Simmer for another 5 minutes until the lentils and pumpkin are cooked through.
- Serve with rice.
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