Tofu Pumpkin Curry Served with Organic Brown Rice
Ingredients
- 2 lbs. Japanese (kabocha) pumpkin (butternut squash will work too), cut into equal quarter sized cubes
- 1.5 blocks extra firm tofu – cut into quarter sized pieces
- 2 tbsp coconut, sesame, or avocado oil
- 1 tsp mustard seeds
- 1 small red onion, finely chopped
- 4 garlic cloves, finely chopped
- 4 tsp finely grated ginger
- 1 tsp ground cumin
- ½-1 hot red chili, sliced
- ¼ tsp hot chili powder
- 1½ tsp garam masala
- 1½ tsp ground coriander
- 1 tsp turmeric
- 1 tsp cinnamon
- 2 tsp coconut nectar or honey
- 2 cups full-fat coconut milk
- 1 large tomato (chopped)
- about 1¼ tsp fine sea salt
- lime wedges, to serve
- ½ cup cashews
- ½ cup cilantro
Sides
- 2 cups cooked brown rice (you can swap out your complex carb here!)
Directions
1) Heat up oil on a medium heat, in a heavy bottom pan. Add mustard seeds and wait until they start popping, stirring from time to time. Wait 1 minute before adding onion.
2) Add chopped onion, sweat it gently, stirring from time to time until it gets almost soft.
3) Add garlic, ginger, fresh chili and chopped cilantro. Cook for 2 minutes stirring frequently so that ginger does not stick to the pan.
4) Now add all the ground spices and 1 tsp of salt. Reduce the heat to low and coat everything in the pot in spices. Stir frequently, cook for 1-2 minutes until all spices are fragrant.
5) Add chopped tomatoes and ¼ cup / 60 ml of water. Cook for 2 minutes until tomatoes become mushy.
6) Add coconut milk, tofu and pumpkin. Let everything come to a gentle boil, simmer covered until pumpkin is tender; and you can put a fork through the pumpkin or squash easily, should be about 10-15 min. If you like more crispy tofu, you can bake it separately and add at the end!
7) Taste and adjust spicing if needed. I added a bit more salt and a 2 teaspoons of honey.
8) Serve with brown rice and chopped cashews on top, in four equal portions.