← All recipes

🥗 Vegetable Curry with Tofu and Asparagus Lentil Salad

489 kcal · 30 min · 4 servings

Ingredients

• 400 g Hokkaido pumpkin flesh
• 400 g waxy potatoes (4 waxy potatoes)
• 300 g small broccoli (1 small broccoli)
• 200 g tofu
• 1 red chili pepper
• 2 shallots
• 1 tbsp sesame oil
• 15 g red curry paste (1 tbsp)
• 1 tsp turmeric powder
• 200 ml vegetable broth
• 300 ml coconut milk (light)
• 150 g red lentils
• 500 g white asparagus
• salt
• 100 g snow peas
• 2 eggs (hard-boiled)
• 80 g arugula (1 bunch)
• 2 tbsp lemon juice
• 1 tbsp olive oil
• pepper
• 1 tbsp lime juice
• 1 tsp coarsely crushed fenugreek seeds
• 10 g chives (0.5 bunch)

Instructions

1. 1. Cut the pumpkin flesh into cubes of about 1.5 centimeters.
2. 2. Peel the potatoes, wash them, and cut them into cubes as well.
3. 3. Clean the broccoli, wash it, and divide it into small florets.
4. 4. Cut the tofu into bite-sized cubes.
5. 5. Halve the chili pepper lengthwise, remove the seeds, wash it, and chop it.
6. 6. Set aside about one-third of the chopped chili.
7. 7. Peel the shallots and chop them finely.
8. 8. Heat the sesame oil in a wok or a large frying pan.
9. 9. Sauté the shallots and the remaining chili for 2 minutes over medium heat.
10. 10. Add the curry paste and turmeric, and roast everything together for 3 minutes.
11. 11. Deglaze the mixture with the broth.
12. 12. Pour in the coconut milk.
13. 13. Add the pumpkin and potato cubes to the pan.
14. 14. Simmer the curry covered for 15 minutes over low heat.
15. 15. After 10 minutes, add the broccoli florets and the tofu.
16. 16. Let everything cook together for the final 5 minutes.
17. 17. Add the lentils to boiling water.
18. 18. Cook the lentils for 10 minutes over low heat until soft.
19. 19. Set the cooked lentils aside.
20. 20. Wash the asparagus and peel it.
21. 21. Remove the woody ends from the asparagus.
22. 22. Cook the asparagus for 7 minutes in boiling salted water.
23. 23. Clean the snow peas and wash them.
24. 24. Add the snow peas to the asparagus.
25. 25. Cook the vegetables for another 3 to 4 minutes.
26. 26. Drain the asparagus and snow peas and let them drip dry.
27. 27. Cut the asparagus into pieces 7 to 8 centimeters long.
28. 28. Halve the snow peas lengthwise if desired.
29. 29. Peel the eggs and quarter them.
30. 30. Wash the arugula and spin it dry.
31. 31. Whisk together the lemon juice, olive oil, 2 tablespoons of water, salt, and pepper.
32. 32. Mix the dressing preparation with the lentils, asparagus, snow peas, and egg quarters.
33. 33. Season the curry with salt, pepper, and lime juice.
34. 34. Distribute the curry onto small bowls.
35. 35. Sprinkle the curry with the reserved chili cubes and fenugreek seeds.
36. 36. Wash the chives and shake them dry.
37. 37. Cut the chives into small rings.
38. 38. Arrange the asparagus lentil salad on salad leaves.
39. 39. Sprinkle the salad with the chive rings.
40. 40. Serve the salad together with the vegetable curry.

Nutrition per serving

• kcal: 489
• Protein: 30 g · Fett/Fat: 18 g · Carbs: 49 g