Pumpkin curry! I gave this Asian-inspired main course a seasonal upgrade with pumpkin, broccoli and a hint of cinnamon warming. Served with coriander rice and crispy tofu for a balanced lunch or dinner, you can warm up all season.
Tetons last weekend. The morning was cool and crisp – ideal for walking with coffee in tow – and the bright yellow leaves of the aspen really made it feel like falling.
But I wanted to get the pumpkin past your basic PSL. I wanted a balanced blend of sweet, savory, cream and spice.
Pumpkin curry was the answer.
I used the same pan to cook tofu and curry. (Choose one with raised edges or use a Dutch oven.) The sauce is a fall mix for one of my favorite evening meals: Coconut Curry . The pumpkin adds flavor and makes the curry extra thick and creamy.
Pumpkin curry is a comforting food to the fullest.
Course: Dinner, Lunch, Main Course
Cooking: Asian, gluten free, vegan, vegetarian
Servings : 4 People
Author : : : ]
Rice with Coriander:
1 cup white basmati rice or uncooked brown . cups vegetable broth or water cup chop cilantro ] Salt and pepper
1 Extra-firm tofu block, Drained, pressed and cut into cubes (see note) 1 tablespoon [1 9459003] Corn Starch Salt and Pepper
1 tablespoon Coconut oil  or oil of choice ½ cup diced (medium ½) ½ ] mug diced carrot 1 large) 4 cloves garlic, chopped 2 teaspoons grated ginger 4 mugs broccoli, bunches of flowers and stems ] 2 13.5 ounces of milk of coco 1 15 oz of pumpkin puree (or 1 ¾ cup of fresh pumpkin puree) 1 ] tablespoon curry powder 1 teaspoon cinnamon ½ teaspoon of ½  (1945923) (19459023) (1945923)]] Salt and Pepper
Quartz of lime Fresh Herbs (Such as coriander, basil, mint) Ground Red Pepper
Add uncooked rice and vegetable broth to a large saucepan and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until water is absorbed. Remove from heat and stir in coriander, salt and pepper. Fluff with a fork and set aside.
Preheat oven or large frying pan with raised edges on high heat. Gently mix tofu cubes, cornstarch, salt and pepper in a large bowl. Transfer to a hot skillet and cook for 5 minutes or until the bottom of the tofu is brown and separates easily from the pan without sticking. Use tongs to turn, and repeat until each side is cooked. Transfer the cooked tofu to a rack and let it cool while cooking the curry.
In the same pan as the tofu, melt the coconut oil over medium-high heat. Stir in onion and carrot and cook for 5 minutes or until onion is translucent. Reduce heat to medium and stir in garlic, ginger and broccoli. Stir and cook until broccoli has softened and becomes bright green.
Add coconut milk, pumpkin, curry powder, cinnamon, cayenne pepper (if available), salt and pepper. Reduce the heat to low and cook for 15 minutes or until the liquid is reduced and the curry is thick and creamy. Remove from fire.
Divide cooked rice and tofu between plates. Pour the curry over the rice-tofu mixture and garnish with your choice of lime wedges, fresh herbs and / or crushed red pepper.
To squeeze the tofu: Drain the tofu packet. Wrap the uncooked tofu block in a paper towel (or a clean towel) and place on a plate or baking dish. Cover with a heavy object, such as a can or skillet, and refrigerate overnight (or for at least an hour) before unpacking and cutting the tofu pressed into cubes.
Keep this pumpkin curry recipe for later:
Pumpkin pancakes for brunch!