Recipe: Fall Pumpkin & Squash Curry
Ingredients
- 2 tablespoons canola oil (divided)
- 1 lb extra-firm tofu, cut into ½ inch cubes
- 4 oz. seitan (optional)
- 1 medium onion, quartered and sliced thickly
- 3 tablespoon minced ginger
- 2 tablespoon minced garlic
- 1 tablespoon tomato paste
- 1 16-ounce can petite diced tomatoes, with juice
- 1 15-ounce can pumpkin purée
- 1 cup vegetable broth
- 2 cups unsweetened coconut milk
- 2 1/2 teaspoons curry powder
- 1/2 teaspoon cayenne pepper (or less if you don't like the heat)
- 2 1/2 cups roasted butternut squash, diced (about half a medium sized squash, save the rest for another recipe.)
- 1 tsp. vegetarian fish sauce
- 1 1/2 teaspoons fresh lime juice
- Steamed rice for serving
- Cilantro and lime zest for garnish
Directions
In a large, dutch oven or stainless steel casserole, heat one tablespoon oil and fry the tofu until light and golden brown on all sides. If using the seitan, add in the last two minutes. Remove all to a paper towel lined plate to drain.
Add the rest of the olive oil to the pan and heat, add onion and sauté for 10 to 15 minutes until soft and starting to brown. Add ginger and garlic; cook for two to three more minutes. Add the curry powder and cayenne, stirring to toast for two minutes. Add the tomato paste and cook for two to three minutes, until it is darker and combined with onion, garlic and ginger. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin darkens slightly, about 10 minutes. Add vegetable broth, and coconut milk; simmer for 20 minutes. Add butternut squash, tofu, seitan (if using), fishless sauce and lime juice. Simmer until tofu, seitan and squash are warm. Serve with steamed rice and garnish with cilantro and lime zest.
