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Tofu, Pumpkin & Almond Butter Curry

Tofu, Pumpkin & Almond Butter Curry

Almond Butter just has to be a true love of mine. So adding it's creamy goodness to a warming curry, makes perfect sense.

Being able to make something delicious, that's easy to prepare is also a Must in my house. We're all so busy!

Being able to throw everything together in one pot, and having it cook in minutes means that the family can come together for a tasty meal in minimal time.

So when Crock-Pot asked me to test out their Crock-Pot Express Multi-Cooker, with speedy pressure cooking and slow-cooking options, I just knew I had to trial it out.

Crock-Pot Express Multi-Cooker

Given the amount of legumes, lentils, oats and rice I also eat, I knew this would make my life so much easier moving forward. I love the fact that it combines multiple devices in one handy unit. Slow Cooker, Pressure Cooker, Frypan, Steamer, Yoghurt Maker... the list goes on! It even has a Dessert function!

Since most people I know have limited bench space in their kitchen, I knew that this product would not only save space, but also save money on buying all those other seperate products. Winning!

I set about gathering my ingredients.

I adore pumpkin, and eat it on the regular. So I knew that had to be a feature in my recipe. You can swap it out for Sweet Potato or normal potato if you prefer.

How beautiful is it!!

Pumpkin Cubed

Protein is always a feature in my recipes, and since going plant based, tofu is often my go-to for curries and stews. I love the fact that tofu doesn't fall apart when slow or pressure cooked, and is able to absorb and take on the flavour of whatever you add it to.

Hard Tofu is a must for these kinds of recipes

Hard Tofu Cubed

Before you start cooking, it's always a good idea to get all of your ingredients ready. You can do this on the day, or sometimes I chop veggies on the weekend, or whilst watching tv, or helping with homework at night. Then it's ready to go when I'm super busy and usually starving!

For this recipe, I basically used two functions. The 'Sauté' option to cook the Garlic, Ginger and Onions. I sauté using water or stock, but you can use oil in this step if that's your preference.

Then basically you swap over to 'Pressure Cook', set the timer to the lowest 5 minute option, add in your remaining ingredients, and press Start! How easy is that!

Before I could set the table, tidy up a bit, and reheat some brown rice I'd prepped, everything was cooked!

Now That's impressive.

Here's the cooked curry:

I mashed some of the pumpkin to thicken the curry, without the need to add cornstarch.

Depending on the consistency you prefer, cut your pumpkin cubes quite large - at least 2cm/1 inch cubed - to help them keep their shape in the high pressure environment.

Serve up immediately or take advantage of the 'Keep Warm' function until you're ready to go.

I served my curry with brown rice - which you can also cook in the Crock-Pot, added some coriander, lime and flaked almonds for crunch. So good!

The curry is great straight away, and even better over the next day or two, after the flavours have marinated even further. So I loved this as a great meal prep option for the week, with leftovers for lunches or dinner.

I'm so glad I tested out the Crock-Pot Express Crock Multi-Cooker, and I know it will be used every day moving forward. Make sure you check it out.

If you love pressure-cooker recipes like this, then let me know, and I'll come up with some other recipes to share.

I hope you give it a try

Jo xx

*This post was sponsored by Crock-Pot, but all opinions, recipes and photos are my own.


Tofu, Pumpkin & Almond Butter Curry

(Serves 4-6)

500g hard tofu drained and cubed

2 onions / 200g diced

4 tsp garlic / 4 cloves crushed

2 tsp ginger crushed

1 jalapeño sliced finely (adjust to taste)

2 Tbsp vegan red curry paste

2 tsp cumin powder

1/2 cup / 120g almond butter

400ml tin diced tomatoes or 3 tomatoes diced

2 Tbsp tomato paste

1 red capsicum diced into large chunks

500g butternut or kent pumpkin diced into 2cm cubes

6 stalks of kale, stems removed, leaves sliced

1 tsp salt (to taste)

Black pepper to taste

4 cups warm vegetable stock (less for thicker)

Turn on the Crock-Pot and select the Sauté option

Add a splash of warm stock and sauté the garlic and ginger for 30 seconds

Add the onions and jalapeño and cook, stirring for 2 mins adding a splash of stock as required.

Whilst that cooks, whisk the liquids in a bowl

Add the liquids, tofu and kale to the bowl and stir

Top with the pumpkin and do not stir again.

Press Start/Stop to cancel the Sauté option.

Put the lid on, and lock in place. Ensure the pressure valve is closed.

Select Pressure Cook and adjust time down to 5 mins. Press Start.

The Crock-Pot will build pressure for a few minutes before the 5 minute countdown begins.

Once the time is complete use a kitchen utensil to do a quick release of the pressure valve.

Remove lid and serve.

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