• SpicetheSpirit

Pumpkin curry with crispy tofu and chickpeas

Recipe serves 4 people.

Nutrient content per person: Calories 370 kcal Carbs 60 g Fat 9,5 g Protein 16 g

Preparation time: 30 minutes

Ingredients :


640 g pumpkin

320 g zucchini

200 g cauliflower

120 g potato

40 g died lentals

40 g onion

2 garlic cloves

10 g nutritional yeast

1 tbsp oil

2 tblsp Bon soya salad dressing

2 g salt

2 g lemon pepper

1 g cayenne pepper - optional


100 g uncooked rice

2 g salt

2 g sugar

2 tbsp rice vinegar


125 g Bon soya tofu

200 g chickpeas

1/2 tbsp oil

Optional toppings- extra per person Calories 33 kcal Carbs 1 g Fat 3 g Protein 1 g :

1 tbsp Bon soya salad dressing

3 g sesame seeds

Basil leaf


Rinse the rice at least 2 times. Then add water and let the rice boil about 5 minutes. Turn off the heat and put the lid on, now let it steam under the lid about 20 minutes. Then add sugar, salt, vinegar and fluff the rice with your fork. At the same time cut your vegetables ( except garlic) for the curry. Put them on a heated pan and fry about 5 minutes. Add lentils and a cup of water. Put the lid on a pan and steam 10 more minutes. Taste the potato and if it's soft, turn off the heat. Take your food processor and add your veggies into it. Mix well and add salt, pepper, nutritional yeast, salad dressing, oil, garlic, and optional cayenne pepper. Now cut your tofu and fry in a pan with a little bit of oil. After frying the tofu 5 minutes, add chickpeas. Cook 5 more minutes. Everything should be ready now. Take a plate and put rice on one side, curry to the other. Top with tofu and chickpeas and then garnish with sesame seeds, salad dressing, and a little basil leaf. Enjoy it with your friends on a busy Tuesday night or relax with a glass of bubbly on a Friday.

Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hastag #spicethespirit

  • Instagram
  • Facebook
  • Pinterest
  • YouTube