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Pumpkin Curry with Crispy Tofu and Broccoli

Stephanie McKercher, RDN
  • 120 minutes
  • Serves 4

INGREDIENTS

4 cups

Broccoli florets, stems

1/2 cup

Carrot

1/3 cup

Cilantro

4 cloves

Garlic

2 tsp

Ginger

1

Herbs, Fresh

1

Lime, wedges

1/2 cup

Onion

1 15 ounce can

Pumpkin puree

1

block Tofu, extra-firm

2 13.5 ounce cans

Coconut milk

2 cups

Vegetable broth

1 cup

Basmati rice, white or brown

1/2 tsp

Cayenne

1 tsp

Cinnamon

1 tbsp

Cornstarch

1 tbsp

Curry powder

1

Red pepper

3

Salt and pepper

1 tbsp

Coconut oil