Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1 cup finely chopped onions
  • 1 tbsp chopped fresh tarragon
  • 1 cup pumpkin puree
  • 4 fresh basil leaves ((chopped))
  • 1/2 tsp chili powder
  • 1/2 cup water
  • 1/2 cup chopped red bell pepper
  • 2 cups unsweetened coconut milk ((tetra pack))
  • 1 tsp salt or as per taste
  • 1 14oz extra firm tofu ((chopped))

Instruction

  • Heat oil in pan and add cumin seeds and fennel seeds.
  • Add chopped onions and sauté until onions start browning. Add tarragon and sauté for 30 seconds.
  • Add pumpkin puree, basil and chili powder and sauté for 2 minutes.
  • Add water and cook uncovered for 30 seconds.
  • Simmer the flame, add red bell pepper and coconut milk. Cook covered for 5-7 minutes stirring at intervals. (Cook this at low flame). Add salt and cook uncovered for 3-4 minutes in a low flame.
  • Add salt and cook uncovered for 3-4 minutes in a low flame. Serve with steamed rice/brown rice/quinoa and enjoy.