Vegan Gluten-free pumpkin spinach curry with brown rice noodles & tofu!

Today, I invented this lovely vegan gluten-free pumpkin spinach curry. I served it with vegan gluten-free brown rice noodles & marinated tofu chunks! This dinner is a lovely tasty easy to prepare dinner, I say! 🙂 Check it all out here:

Vegan & Gluten-free!

Recipe: For 3-4 persons

Ingredients:

For the spices:

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric (Curcuma)

1 teaspoon ground garam masala

1 teaspoon ground curry

10 grins of black pepper

5 grins of pink Himalayan salt in a grinder

For the rest:

1 big white onion, peeled & finely cut up

3 fat cloves of garlic, peeled & finely cut up

1 red pointed sweet paprika, deseeded & white bits removed, cut up into longer strips

300 gr of peeled, deseeded pumpkin/ I used Uchiki Kuri

250 gr spinach leaves/ I used frozen NZ spinach

coconut oil to fry in

1 packet of vegan gluten-free brown rice noodles = 250 gr

1 can of coconut milk: coconut cream & milk well mixed with a whisk!

1 packet of tofu chunks = 180 gr, I used Prolaterre

 

Method:

1. Take a wide big cooking pot & heat up on medium-high. When hot, add a tablespoon of coconut oil to the pot. Let it melt. Now, add chopped garlic, white onion & red pointed paprika strips. Stir often & for a few minutes. Now, add the spices. Stir often. After 5 minutes, add chopped pumpkin chunks & stir everything through. Let it all fry for about 5 minutes more. Lower thereat if you need to. Add some more coconut oil & after a few minutes, add coconut milk. Stir everything through. Place fitted lid on & let it cook or reduce for about 10 minutes. I lowered my heat after 5 minutes. Now, add chopped frozen spinach of fresh spinach leaves to the coconut milk mix. Stir through & place fitted lid on for about 3-5 minutes. Check seasoning again. I added 15 grins of black pepper & about 10 grins of pink slat. Stir well.
2. At the same time, cook your GF vegan brown rice noodles according to your packet instructions. Rinse & drain well. Add to the coconut milk-spinach-pumpkin curry. Keep warm. In the last minutes before serving, take a fitted non-stick pan & heat up on high. Once hot, add about 1 tablespoon of coconut oil & let it melt. add tofu chunks & fry until golden & brown on all sides. this only takes a few minutes. Let’s plate up, like pictures above & top with fried tofu chunks! ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!http://eepurl.com/bSJtUr

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Sophies Foodie Files