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RECIPE
9 INGREDIENTS6 STEPS30MIN

Pumpkin Curry Plate

5.0
3 Ratings
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Get seasonal with a delicious pumpkin curry with tofu, broccoli rabe, snap peas, radish and green onions.

30MIN

Total Time
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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1 bunch
Broccoli Rabe
1 1/2 cups
Sugar Snap Peas
1 bunch
Radishes
1 pckg
Firm Tofu
cut into 1-inch cubes
to taste
Scallions
3 Tbsp
Red Curry Paste
1 clove
Large  Garlic
1 Tbsp
Extra-Virgin Olive Oil
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Nutrition Per Serving
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CALORIES
482
FAT
16.1 g
PROTEIN
30.1 g
CARBS
59.3 g

Directions

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Step 1
Preheat oven to 350 degrees F. Place Canned Pumpkin Purée (1 cup) , Red Curry Paste (3 Tbsp) , and Garlic (1 clove) into a blender or food processor. Blend until uniform.
Step 2
Quarter Radishes (1 bunch) .
Step 3
Toss Firm Tofu (1 pckg) in Extra-Virgin Olive Oil (1 Tbsp) and bake for 15 minutes in the oven or until light brown around the edges.
Step 4
Use a bamboo steamer if you have one. Steam Sugar Snap Peas (1 1/2 cups) and radishes for 5 minutes. If you do not have a bamboo steamer, you can rig one up with a strainer and large sauce pot. Boil water under the strainer and cover with a lid.
Step 5
After 5 minutes, add the Broccoli Rabe (1 bunch) to the steamer, and steam for another 10 minutes.
Step 6
Plate all the vegetables with tofu and top with pumpkin sauce and Scallions (to taste) . Enjoy!!

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129 Saved
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Nutrition Per Serving
Calories
482
% Daily Value*
Fat
16.1 g
21%
Saturated Fat
2.4 g
12%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
59.3 g
22%
Fiber
27.7 g
99%
Sugars
27.2 g
--
Protein
30.1 g
60%
Sodium
1458.4 mg
63%
Vitamin D
--
--
Calcium
758.8 mg
58%
Iron
12.6 mg
70%
Potassium
2607.8 mg
55%
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