My lazy Thai pumpkin, pineapple, and tofu curry is so easy to make, and ideal if like me, you always seem to be pushed for time.
Yeah, I realise I've just described most of the world's population!
Y'know how sometimes you get those days when you really fancy something but just can't be bothered to stand over the stove? That's exactly how I've been feeling of late. It's not that I don't want to cook - I just feel utterly wiped out from this rotten virus, and although I have regained my appetite (and then some!), I still don't have my kitchen mojo back.
Which is why this Thai-ish curry is so fab. It doesn't take long at all to cook, and apart from the initial sautéing of the onions, there's no slaving over a hot stove. Just chuck it all in, bung a lid on, and forget about it for half an hour.
Lazy Thai Pumpkin, Pineapple, and Tofu Curry
Is...
- quick
- easy
- sweet
- spicy
- tangy
- gluten-free
- nut-free
- delicious
- packed with nutrients (¼ of the recipe = Vitamin A 118%, Vitamin C 96%, Calcium 11%, Iron 11% RDV)
If you're also like me, and prep your veggies for the week when you get home with the groceries, this can be made even more quickly, since most of the prep will have already been done.
Gin hai aroi ka!
📖 Recipe
Lazy Thai Pumpkin, Pineapple, and Tofu Curry
Ingredients
- 2 tablespoon coconut oil
- 1 large onion sliced
- 2 large chillis roughly sliced
- 6 large cloves garlic smashed
- 3 kaffir lime leaves
- 250 g 9 oz pumpkin, chopped into bite-sized pieces
- 1 x 400ml 14 fl oz [US] can fresh coconut milk
- 150 g 5¼ 0z pineapple, cut into bite-sized pieces
- 1 x 200g 7 oz block extra firm tofu, pressed and cut into bite-sized pieces
- ½ stalk lemongrass trimmed, bruised and cut in half lengthways
- 1 tablespoon shredded Thai basil
- 2 tablespoon fresh coriander chopped
- 1 tablespoon lime juice
- Salt to taste
Instructions
- Sauté the onions for five minutes or so, then add the chilli, garlic, lime leaves, and pumpkin, and continue to fry until the raw garlic smell has gone.
- Stir in the coconut milk, and then add all the other ingredients except the basil, coriander, lime juice, and salt. Stir well, put a lid on the pan, turn the heat down to medium, and simmer for 30 mins.
- Test to see if the pumpkin is done - it should be soft by now, and the sauce should have thickened slightly. Stir in the basil, coriander, and the lime juice. Taste, and season with salt.
- Serve with rice, or noodles, or whatever your particular penchant is.
- 1 cup = US cup = 240 ml
- 1 tablespoon = US/UK = 15 ml
- 1 fl oz = US = 30 ml
Monika Dabrowski
By the way I have recommended your lovely blog to a vegetarian friend who lives in the US and whose husband is vegan. So if you have a sudden massive increase in views coming from that part of the world you'll know why:)
Nico
Oh, thank you, Monika - I really appreciate that! xx
Monika Dabrowski
This is a lovely recipe, sweet and spicy, with fabulous ingredients. There isn't a single ingredient I would change in this recipe. Pinning it!
Nico
It's one of my favourites, Monika - and not just because it's so easy to make! I really like the sweetness of the pineapple and coconut, with the heat of the chilli. Just works so well! xx