Pumpkin and Tofu Vindaloo

This is an easy tasty vegetarian Vindaloo curry with vegetables and tofu . First time, I made this curry on "meat-free Tuesday". Serve this curry with steamed rice and you can replace the tofu with paneer cheese if you prefer.

Ingredients-

1 tsp vegetable oil
1 brown onion ( finely chopped )
700 g butternut pumpkin , cut into pieces
400 ml tin tomato puree
1/4 cup vindaloo curry paste
2 cloves , garlic curshed
400 g tin chickpeas,rinsed,drained
150 g green beans / broccoli
1 cup yogurt
300 g tofu or a paneer ( diced)
1/2 cup fresh coriander leaves.

Direction to prepare-

1- Heat a pan in a large saucepan over medium heat . Cook the onion and pumpkin , stirring for 3-4 minutes or until onion is soft and pumpkin is golden.

2- Add the garlic and curry paste and cook for 1 minuteor until fragrant.

3- Now add the tomato puree , chickpeas and 1/2 cup water.

4- Bring to the boil and reduce heat to low . Simmer, covered for 10 minutes.

5- Add the beans , broccoli and the half of the yogurt and simmer , uncovered for 5 minutes or until vegetables are tender and soft .

6- Stir in the tofu and the coriander .

7- Serve the curry topped with remaining yogurt and coriander.

Pumpkin and Tofu Vindaloo