Pumpkin and tofu curry

Total time: 20m
Preparation Time: 20m

For 2 people

Nutritional Information

Contains 497 Kcal, 16g Protein, 23g Carbohydrates, 38g Fat


  • 1 tbsp oil
  • 200 g smoked tofu, cut into approx. 1 cm cubes
  • 500 g squash, cut into approx. 1 cm cubes (yields approx. 300 g)
  • 0.5 tsp salt
  • 1 dl water
  • 2 tbsp red curry paste
  • 2.5 dl coconut milk

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  • Heat the oil in a non-stick frying pan. Fry the tofu for approx. 5 mins., add the squash and cook for a further 5 mins. or so, season with salt. Stir in the curry paste, pour in the coconut milk and water, bring to the boil, then simmer for approx. 5 mins.
  • Serve with:

    Basmati rice

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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