Home Made Pumpkin Curry

It has been a looooooong few months with the second semester of uni coming to a close. I have not been making as much time to take care of myself as much I would like as I lost my balance of me time and everything else. The last couple of days have really hit me and I now really need to make the effort to get into my good habits again and pick myself up for not only my health, but also for my sanity.

So tonight I made this absolutely delicious curry that is so easy to make, you really have no excuse not to make it!

You will need the following:

  • 1 tbs grape seed oil
  • 1/2 red onion
  • 1 clove of garlic
  • 1 large red capsicum
  • 1/2 butternut pumpkin
  • 1/2 block of firm tofu
  • 1 can of organic coconut milk
  • 1/4 head of kale1/2 tbs ground turmeric
  • 1/2 tbs cumin seeds
  • 1 tsp curry powder
  • Pinch of salt

Method:

  • Heat oil in a large ceramic pot and add chopped onion and garlic until fragrant and slightly translucent
  • Chop pumpkin into small cubes and add to pot
  • Chop tofu into squares (size of your choice) and add to pot, allow to cook until slightly coloured
  • Add capsicum and stir through
  • Add spices and store through to coat veggies and until it becomes fragrant
  • Add coconut milk and simmer until pumpkin is soft
  • Add kale at the end to only lightly wilt but not cook (they retain most of their nutrients raw)
  • Serve with rice and enjoy 🙂
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