TOFU MASSAMAN CURRY

SERVES 4 | TAKES 30 MINUTES

• MACROS

  Calories (Kcal): 389

  P: 24g

  C: 28g

  F: 22g

  *Macros do not include rice serving to allow flexibility with what you serve it with!

INGREDIENTS

• 1/2 red onion, diced

• 3  cloves garlic, crushed

• 2 tsp massaman curry paste

• 400g pumpkin, cubed

• 1 zucchini, chopped

• 1 can chickpeas, drained and rinsed

• 270ml light coconut milk

• 2.5 cups water

• 400g tofu, cubed

• 2 cups rice (dry)

• Coriander, chopped

METHOD

1. In a large pan, sauté the onion, garlic, and curry paste in a little oil or water until translucent and fragrant.

2. Next add in the chopped vegetables, chickpeas, coconut milk, and water. Stir to mix everything, then cover and allow to cook over medium heat for 20 minutes or until vegetables are tender and soft.

3. While the curry is cooking, cook your rice according to packet instructions.

4. While the rice cooks, bake your tofu in the airfryer for 10 minutes at 200 degrees Celcius, or alternatively, you can also pan fry the tofu*

5. Once everything is cooked, serve the rice and curry in a bowl and top with 100g of tofu and a sprinkle of fresh coriander - enjoy!

NOTE: I like to cook the tofu separately and serve on top of the curry - a) so you know how much you are getting as it is the source of protein in this dish, and b) it’s much more crispy this way. However, if you are meal prepping, or if you just prefer to reduce the steps - you can simply add the chopped tofu into the pot with the rest of the curry ingredients!