Blue in the Sky

A lesbian wife and mother tries her hand at something new. Surely there is a hat that fits out there somewhere!

Pumpkin Curry with Tofu Wednesday August 24, 2011

Filed under: Daily Life,Food Glorious Food,The Chef — The Professor @ 1:31 pm

I’m still mildly obsessed with pumpkin and so when Toad FINALLY agreed that she would be willing to try curry, I knew this was the one.  I haven’t tried it yet, but I’ll let you know when I do.  Speaking of obsession I found the recipe on my new favorite foodie site Peas and Thank You.  LOVE that blog.  And the cookbook.  Have I mentioned that?

 

INGREDIENTS

Marinade:

  • 1/4 c. maple syrup
  • 1 1/2 t. apple cider vinegar
  • 1/2 t. salt
  • 1 1/2 t. cinnamon
  • 1/2 t. ginger
  • 1/2 t. nutmeg

Curry:

  • One 16 oz. package of extra-firm tofu, drained and pressed
  • 1 1/2 c. fresh oriental pumpkin (i.e. Golden Nugget, kabocha or other winter squash), peeled and cut into 1/2 in. thick pieces
  • 1 T. minced ginger
  • 1 t. minced garlic
  • 2 carrots, peeled and cut into coins
  • 1 c. broccoli florets
  • 1 c. red bell pepper, cut into 1 1/2 inch pieces
  • 1 1/2 T. curry powder
  • 1/2 t. garam masala, if desired
  • One 14 oz. can light coconut milk
  • 1/2 c. canned pumpkin
  • 1 T. cornstarch
  • 1/2 lime
  • 2 T. fresh cilantro, chopped
  • Granular sweetener to taste (sugar or stevia), if desired
  • 2 c. cooked brown rice

PREPARATION

  1. In a shallow pie plate or dish, combine marinade ingredients.
  2. Add pressed tofu and turn to coat.
  3. Allow tofu to marinate for at least 30 minutes.
  4. Meanwhile, peel, seed and slice pumpkin.  Set aside.
  5. Preheat broiler. Spray a large skillet with cooking spray and place over medium high heat. Sauté ginger, garlic, carrots, broccoli and peppers for 4-7 minutes.
  6. Remove from pan and place in a large bowl covered with tin foil to keep vegetables warm.
  7. Place tofu and pumpkin on a prepared cookie sheet and broil for six minutes on each side.
  8. To prepare pumpkin curry sauce, heat curry powder and garam masala over medium heat until aromatic. Add coconut milk and bring to a low boil.
  9. In a small dish, combine canned pumpkin and cornstarch. Mix until fully combined and then add mixture to curry sauce and bring mixture back to a boil.
  10. Add juice of 1/2 a lime and cilantro, and then add vegetables, tofu and roasted pumpkin.
  11. Stir, heat through and serve over brown rice.
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