
A vegan red curry with tofu, pumpkin, coconut milk, and ginger.
300 gTofu
260 gPumpkin
8 gGarlic
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10 gGinger
1.25 cupsCoconut Milk
32 gRed Curry Paste
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook Garlic, Ginger, and Tofu in Cooking oil until softened.
Stir in Red Curry Paste and cook for 1 minute.
Pour in Coconut Milk and bring to a steady simmer.
Simmer for 8 minutes until the flavors come together.
Stir in Pumpkin, then season with Salt and Black Pepper.