pumpkin tackari


1 block of tofu, diced
1 tbsp curry powder
1 tsp coriander power
1 tsp masala powder
Salt to taste
1 chilli (optional)
500ml 2 cups diced, pumpkin
1 ½ pint of water
500ml 2 cups basmati rice
2 sprigs of spring onion chopped


Prepare the pumpkin and all spices in a saucepan with water, including the tofu bring to the boil. Cook the pumpkin for 10-15 minutes until soft, then wash rice and drained and add to the pumpkin and tofu and leave to cook on medium heat until water dries out then turn on a low heat until rice is cooked then serve with coriander.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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