Tofu and Veggie Pumpkin Curry with Sticky White Rice by @eatinnovasian

30 min

4 servings

🍚

1 packet

Sticky white rice

🫗

1 tbsp

Vegetable oil

🫘

230 g

Marinated tofu

🍛

1 tbsp

Red curry paste

🍛

1 tsp

Curry powder

🎃

240 ml

Pumpkin puree

🥥

1 can

Coconut milk

🪵

0.25 tsp

Cinnamon

🍬

1 tbsp

Brown sugar

🐟

0.5 tbsp

Fish sauce

🥕

480 ml

Frozen mixed vegetables

  1. Step
    • Sticky white rice

    Prepare the InnovAsian Sticky White Rice according to package directions.

  2. Heat
    • Vegetable oil

    Meanwhile, heat a pan over medium-high heat and pour in the vegetable oil.

  3. Add
    • Marinated tofu

    Add the tofu and cook for a few minutes on all sides until browned.

  4. Reduce
    • Red curry paste
    • Curry powder
    • Pumpkin puree

    Reduce the heat to medium and mix in the red curry paste, curry powder and pumpkin puree.

  5. Cook
    • Coconut milk

    Cook for 1 minute until the ingredients are evenly distributed, then pour in the coconut milk and mix until well combined.

  6. Add
    • Cinnamon
    • Brown sugar
    • Fish sauce

    Add the cinnamon, brown sugar and fish sauce, reduce the heat to medium-low and simmer for 8-10 minutes until the curry sauce has slightly thickened.

  7. Mix
    • Frozen mixed vegetables
    • Pumpkin puree

    Mix in the frozen vegetables and cook for another 2-3 minutes until heated through.

  8. Serve
    • Sticky white rice
    • Red curry paste

    Serve the curry with the rice.

Tofu and Veggie Pumpkin Curry with Sticky White Rice by @eatinnovasian

30 min

4 servings

🍚

1 packet

Sticky white rice

🫗

1 tbsp

Vegetable oil

🫘

230 g

Marinated tofu

🍛

1 tbsp

Red curry paste

🍛

1 tsp

Curry powder

🎃

240 ml

Pumpkin puree

🥥

1 can

Coconut milk

🪵

0.25 tsp

Cinnamon

🍬

1 tbsp

Brown sugar

🐟

0.5 tbsp

Fish sauce

🥕

480 ml

Frozen mixed vegetables

Preparation Steps

  1. Step 1/8

    Prepare the InnovAsian Sticky White Rice according to package directions.

    🍚Sticky white rice

  2. Step 2/8

    Meanwhile, heat a pan over medium-high heat and pour in the vegetable oil.

    🫗Vegetable oil
    🍳Pan

  3. Step 3/8

    Add the tofu and cook for a few minutes on all sides until browned.

    🫘Marinated tofu
    🍳Pan

  4. Step 4/8

    Reduce the heat to medium and mix in the red curry paste, curry powder and pumpkin puree.

    🍛Red curry paste
    🍛Curry powder
    🎃Pumpkin puree
    🍳Pan
    🥄Spoon

  5. Step 5/8

    Cook for 1 minute until the ingredients are evenly distributed, then pour in the coconut milk and mix until well combined.

    🥥Coconut milk
    🍳Pan
    🥄Spoon

  6. Step 6/8

    Add the cinnamon, brown sugar and fish sauce, reduce the heat to medium-low and simmer for 8-10 minutes until the curry sauce has slightly thickened.

    🪵Cinnamon
    🍬Brown sugar
    🐟Fish sauce
    🍳Pan
    🥄Spoon

  7. Step 7/8

    Mix in the frozen vegetables and cook for another 2-3 minutes until heated through.

    🥕Frozen mixed vegetables
    🍳Pan
    🥄Spoon

  8. Step 8/8

    Serve the curry with the rice.

    🍚Sticky white rice

Composition

Ingredients

Types

Grains, Oils, Soy, Protein, Condiments, Spices, Vegetables, Dairy Alternative, Sweeteners

Ingredients

Sticky white rice, Vegetable oil, Marinated tofu, Red curry paste, Curry powder, Pumpkin puree, Coconut milk, Cinnamon, Brown sugar, Fish sauce, Frozen mixed vegetables

Notes

Sticky white rice (InnovAsian brand, box), Marinated tofu (patted dry and cut into cubes)

Allergens

Soy, Fish, Crustaceans

Dietetics

Dietary regimen

Pescatarian, Egg-Free

Calories

430 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 48g, Fat: 22g, Fiber: 4g, Sugars: 8g

Nutritional Information

Minerals

Sodium: 620mg, Potassium: 480mg, Calcium: 90mg, Iron: 2.5mg, Magnesium: 50mg

Vitamins

Vitamin A: 400µg, Vitamin C: 12mg, Vitamin E: 1.5mg, Vitamin K: 15µg

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Pan, Spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Fall / Autumn comfort meal, Halloween season

Origin

Source

Platform

instagram

Original Creator

@eatinnovasian

Origin

Cuisine

Thai

Geographic

to inform

Various

Aspect

Texture

Velvety, Saucy, Tender, Sticky

Flavors

Savory, Spicy, Sweet, Creamy, Slightly Smoky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 3-4 days (store in an airtight container,refrigerate within 2 hours of cooking,reheat thoroughly before serving), freezing : up to 2 months (store curry (without rice) in an airtight freezer-safe container,thaw in the fridge overnight before reheating)