Pumpkin curry with crispy tofu and chickpeas
Recipe for 4 people Nutrient content per person: Kilocalories 370 kcal Carbohydrate 60 g Fat 9.5 g Protein 16 g
Preparation time: 30 minutes Ingredients: Curry 640 g of pumpkin 320 g zucchini 200 g of cauliflower 120 g potatoes 40 g died of lentils 40 g onions 2 cloves of garlic 10 g of yeast 1 tablespoon oil 2 tablespoons tablespoons soy salad dressing 2 g of salt 2 g lemon pepper 1 g Cayenne pepper - optional Rice 100 g of uncooked rice 2 g of salt 2 g sugar 2 tablespoons rice vinegar Crispy tofu 125 g Bon soy tofu 200 g chickpeas 1/2 tablespoon oil Optional addition - extra person kilocalories 33 kcal carbohydrates 1 g fat 3 g protein 1 g: 1 tablespoon Bon soy salad dressing 3 g sesame seeds Basil sheet
Preparation: Wash the rice at least 2 times. Then add rice and 3 cm more water to the pot. Let the rice boil for about 5 minutes. Switch off the hob and put the lid on the pot, let it evaporate under the lid for about 20 minutes. Then add sugar, salt, vinegar to the rice. Mix the rice with a fork. Chop vegetables (except garlic) for curry. Place the vegetables in a heated pan and fry for 5 minutes. Add lentils and a cup of water. Put the lid on the pan and cook for 10 minutes. Taste the potatoes, and when the potatoes are soft, turn off the stove. Add the baked vegetables to the food processor. Stir and then add salt, pepper, yeast, salad dressing, oil, garlic and, if desired, cayenne pepper. Chop the tofu and fry in a pan with oil. Fry the tofu for 5 minutes and then add the chickpeas to the pan. Fry for another 5 minutes. Everything should be ready now. Take a plate and place rice on one side and curry on the other. Mostly tofu and chickpeas. Garnish with sesame seeds, salad dressing and a small basil leaf. Enjoy it with friends on a busy Tuesday night or Friday family reunion.
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