This is a fushion South East Asian-Indian dish that's perfectly vegan as it has plenty of vegetable proteins, and minimum allergy causing ingredients. Ensure you use canned/fresh coconut milk rather than block solids as it is too fatty for this combo.
You Will Need
300g sweet pumpkin - skin removed and diced into 2.5 by 2.5cm cubes
250g firm tofu - cut into 2.5 cm2 cubes
1 onion - half moon sliced
400mL can coconut milk
1 cup frozen beans
Assorted curry powder
brown sugar (if desired)
Softly cooked brown rice to serve
Corriander to garnish
Soy sauce to flavour
Fish sauce to flavour if catering for pesca-vegans
Method
- Saute onions in oil on medium-high heat in a pot, add in a dash of salt and assorted curry powder, cook till onions turn just clear
- Add pumpkin to the pan and turn heat slightly higher, cook for about 5 minutes, then add coconut milk and tofu. Cover and cook for further 8 - 10 minutes or till the pumpkins are just tendering. Taste the dish now and adjust flavouring to suit by adding more salt, curry powder or a dash of brown sugar
- Add in frozen beans, cover for another 2 - 4 minutes till its all hot.
- Serve on rice, garnish with corriander and sauce.
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