Vegetable Curry with Tofu and Asparagus Lentil Salad

Ingredients

• 400 g Hokkaido pumpkin flesh
• 400 g waxy potatoes (4 waxy potatoes)
• 300 g small broccoli (1 small broccoli)
• 200 g tofu
• 1 red chili pepper
• 2 shallots
• 1 tbsp Sesame oil
• 15 g red curry paste (1 tbsp)
• 1 tsp turmeric powder
• 200 ml vegetable broth
• 300 ml light coconut milk
• 150 g red lentils
• 500 g white asparagus
• Salt
• 100 g Sugar snap peas
• 2 eggs (hard boiled)
• 80 g arugula (1 bundle)
• 2 tbsp lemon juice
• 1 tbsp Olive Oil
• Pepper
• 1 tbsp lime juice
• 1 tsp coarsely crushed fenugreek seeds
• 10 g chives (0.5 bundle)

Instructions

1. 1.

   Cut pumpkin flesh into about 1½ cm cubes. Peel, wash and cube the potatoes. Clean, wash and cut broccoli into small florets. Cut tofu into bite‑sized cubes. Halve the chili pepper lengthwise, deseed, wash and chop; set aside one third. Peel and chop the shallots.