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Pumpkin Curry with Mori-Nu Silken Tofu

4 from 1 vote
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Ingredients Method

Ingredients
  

  • 1 tbsp Olive oil
  • ½ cup Diced onion
  • 1 box Mori-Nu Silken Tofu
  • 4 cups Broccoli florets
  • ½ cup Diced carrot (8 baby carrots)
  • 1 15 ounce Can pumpkin puree
  • 1 13.5 ounce Can coconut milk
  • 1 tbsp Ginger garlic paste
  • 1 tbsp Curry powder
  • 1 tsp Salt
  • ½ tsp Cayenne
  • 1 tsp Cinnamon
  • Lime wedges
  • Cilantro
  • 1 cup Quinoa

Method
 

  1. Press and drain Mori-Nu Silken Tofu.
  2. Heat slow cooker and add olive oil, stir in onion, Mori-Nu Silken Tofu, carrot, broccoli, ginger garlic paste, coconut milk, pumpkin, curry powder, cinnamon, cayenne, salt and pepper.
  3. Slow cook for four hours,
  4. Serve in a bowl and squeeze fresh lime.
  5. Top with cilantro, quinoa and lime wedges.