Pumpkin Curry with Crispy Tofu and Broccoli

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.

 Pumpkin curry with broccoli and crispy tofu on a white plate on dark wood background. "width =" 980 "height =" 1470 "data-pin-description =" Curry pumpkin! Coconut curry is seasonally upgraded with pumpkin puree, broccoli and a hint of cinnamon warming. Served with coriander rice and crispy tofu for a balanced lunch or dinner. "Data-lazy-data-lazy-data-recalc-dims =" 1 "/> </p>
<p> <img data-attachment-id= 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.

October is already here, and I am ready to take full advantage pumpkin winter squash and all that is pleasant and autumnal.

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.

 Pumpkin curry was crispy tofu and broccoli on a white plate with a wooden background and fresh herbs. "width =" 980 "height =" 1470 "data-pin-description =" Pumpkin curry! Coconut curry is seasonally upgraded with pumpkin puree, broccoli and a hint of cinnamon warming. Served with coriander rice and crispy tofu for a balanced lunch or dinner. "Data-lazy-data-lazy-data-recalc-dims =" 1 "/> </p>
<p> <img data-attachment-id= 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.

 Pumpkin curry with crispy tofu and broccoli on a white plate with a wooden background and fresh herbs. "Data-parzy-data-lazy-data-pin-description =" Pumpkin Curry! "The coconut curry gets a seasonal upgrade with pumpkin puree, broccoli and a hint of cinnamon warming. Served with coriander rice and crispy tofu for a balanced lunch or dinner. "Data-attachment-id =" 14491 "data-permalink =" https://gratefulgrazer.com/home/pumpkin-curry/attachment/pumpkin- coconut-curry -1 / "data-orig-file =" https://i0.wp.com/gratefulgrazer.com/wp-content/uploads/2018/10/pumpkin-coconut-curry-1.jpg?fit= 980% 2C653 & ssl = 1 "data-orig-size =" 980 653 "data-comments-opening =" 1 "data-image-meta =" {"opening": "0", "credit": "", "camera" ":" "," caption ":" "," created_timestamp ":" 0 "," copyright ":" "," focal_length ":" 0 "," iso ":" 0 "," shutter_speed ":" 0 " , "title": "", "orientation": "1"} "data-image-title =" pumpkin curry with coconut 1 "data-image-description =" "data-medium-file =" https: //i0.wp.com/ gratefulgrazer.com/wp -content / uploads / 2018/10 / pumpkin-coconut-curry-1.jpg? fit = 300% 2C200 & ssl = 1 "data-wide-file =" https://i0.wp.com/gratefulgrazer .com / wp- content / uploads / 2018/10 / pumpkin-coco-curry-1.jpg? fit = 980% 2C653 & ssl = 1 "/> <img width =" 150 "height =" 150 "src =" https://i0.wp.com/gratefulgrazer.com/wp-content/uploads/2018/10 /pumpkin-coconut-curry-1.jpg?resize=150%2C150&ssl=1 "class =" attachment-thumbnail size-thumbnail "alt =" Pumpkin curry with crispy tofu and broccoli on a white plate with a wooden background and fresh he rbs. "data-pin-description =" Pumpkin curry! The coconut curry is upgraded each season with pumpkin purée, broccoli and a pinch of hot cinnamon. Served with coriander rice and crispy tofu for a balanced lunch or dinner. "Data-attachment-id =" 14491 "data-permalink =" https://gratefulgrazer.com/home/pumpkin-curry/attachment/ pumpkin-coconut-curry-1 / "data-orig-file =" https: // i0.wp.com/gratefulgrazer.com/wp-content/uploads/2018/10/pumpkin-coconut-curry-1.jpg? fit = 980% 2C653 & ssl = 1 "data-orig-size =" 980,653 "data-comments -opened =" 1 "data-image-meta =" {"opening": "0", "credit": "", " camera ":" "," caption ":" "," created_timestamp ":" 0 "," copyright ":" "," focal_length ":" 0 "," iso ":" 0 "," shutter_speed ":" 0 "," title ":" "," orientation ":" 1 "}" coconut pumpkin data- curry 1 "data-image-description =" "data-medium-file =" https: // i0. wp.com/gratefulgrazer.com/wp-content/uploads/2018/10/pumpkin-coconut-curry- 1.jpg? fit = 300% 2C200 & ssl = 1 "data-wide-file =" https: // i0 .wp.com / gratefulgrazer.com / wp-content / uploads / 2018/10 / pumpkin-coconut curry with crispy tofu and bro coli </p>
<p> The coconut curry benefits from a seasonal upgrade with pumpkin, broccoli and mashed puree cinnamon warming. Served with coriander rice and crispy tofu for a balanced lunch or dinner. </p>
<p> <span class= Course: Dinner, Lunch, Main Course

Cooking: Asian, gluten free, vegan, vegetarian

Servings : 4 People

Author : People : Author : Stephanie McKercher, RDN ]

Ingredients

Rice with Coriander:

1 cup white basmati rice or uncooked brown . cups vegetable broth or water cup chop cilantro ] Salt and pepper

Crispy tofu:

1 Extra-firm tofu block, Drained, pressed and cut into cubes (see note) 1 tablespoon [1 9459003] Corn Starch Salt and Pepper

Pumpkin Curry:

1 tablespoon Coconut oil [1945923] 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 [19459203] (1945923) (19459023) (1945923)]] Salt and Pepper

Optional:

Quartz of lime Fresh Herbs (Such as coriander, basil, mint) Ground Red Pepper

Instructions

Cooking Rice:

]

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.

Baking tofu:

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.

Cook 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.

Serve:

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.

Recipe Notes

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 curry with crispy tofu and broccoli on a white plate against a wooden background with title text. "Width =" 980 "height =" 1470 "data-pin-description =" Pumpkin Curry! Coconut curry is seasonally upgraded with pumpkin puree, broccoli and a hint of cinnamon warming. Served with coriander rice and crispy tofu for a balanced lunch or dinner. "Data-lazy-data-lazy-data-recalc-dims =" 1 "/> </p>
<p> <img data-attachment-id= Pumpkin pancakes for brunch!

No tags for this post.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.