Tofu Pumpkin Curry
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I put up a recipe request box on Instagram for pumpkin week and pumpkin curry was a request that stood out to me! I love curry and knew that a pumpkin curry would be the perfect savory recipe. This tofu pumpkin curry is inspired by my sweet potato curry recipe. Curry is the perfect comfort meal year round. I love the bold flavors and seasonal produce you can incorporate. I also have to mention that we served some of the tofu and squash from this dish to Olivia for supper one night and she loved it. So it’s also baby approved too… win, win! Tofu Pumpkin Curry Ingredients
What Type of Pumpkin to UseI used kabocha squash for this recipe which is Japanese pumpkin, but sugar pumpkin, butternut squash or even sweet potato would work as well. Kabocha squash doesn’t need to be peeled, but if you use pumpkin or butternut squash be sure to peel it before using. How to Prep Tofu for CurryA couple notes about tofu for this recipe: I recommend buying extra firm and remember to press it to get all the liquid out. The tofu pressing process takes a little bit of time, but is not labor intensive… promise. You’ll start by draining your tofu – cut a slit in the tofu package and drain the liquid out. The next step is to press the excess liquid out. You can use a tofu press for this, but if you don’t have one there are some other easy ways to press tofu! Simply wrap the tofu block in paper towels or a clean dish towel and set it on a flat surface. Stack a few heavy items on top to press the moisture out – I typically use a cast iron skillet, canned food or cookbooks. This process can take 30-90 minutes depending on how heavy your items are. How to Make Tofu Pumpkin CurryPress your tofu – if you haven’t already, press your tofu! I gave the full rundown on how to do that above. Sauté veggies – heat the oil in a large, deep skillet over medium heat. Add the onion, bell pepper, ginger and garlic and cook until fragrant. Stir in the curry paste and tofu, toss and sauté for another 2 minutes. Simmer – add the pumpkin, coconut milk, water, sugar, salt and pepper to the skillet and stir to combine. Bring the mixture to a simmer, cover and cook until the pumpkin is tender and cooked through. Finishing touches – stir in the baby greens and cook until they’ve just wilted. Remove from the heat and stir in the lime juice. Serve over white rice, brown rice or cauliflower rice. Substitutions & ModificationsThis is one of those recipes that is so versatile! Here are the substitutions or modifications you can make:
More Pumpkin Recipes to Try:
If you make this tofu pumpkin curry be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers! PrintTofu Pumpkin Curry
DescriptionThis cozy Thai-inspired pumpkin curry comes together quickly, but the robust flavor makes it taste like it’s been cooking all day. It’s vegan, loaded with protein and perfect as a weeknight meal. Ingredients
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Keywords: pumpkin curry The post Tofu Pumpkin Curry appeared first on Eating Bird Food. Recipes via Eating Bird Food https://ift.tt/1L45wsH October 17, 2020 at 08:53AM #recipies
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The Flat Belly FixThis is the only 21-day rapid weight loss system that allows you to easily lose an average of 1 lb a day for 21 days without feeling hungry or deprived. The unique and brand new techniques used in this System are proven SAFE. And they do not cause the rebound weight gain common to all the other rapid weight loss systems that are not backed by the latest science. The Flat Belly Fix System takes advantage of a recent scientific discovery that proves the effective weight loss power of an ancient spice. Combined with other cutting-edge ingredients in the patent-pending Flat Belly Fix Tea™ — that you can make right in your own kitchen in minutes — this System is the quickest, easiest and most enjoyable way to quickly get the body you desire and deserve. Click HereCategories
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