To me, nothing celebrates the entrance of fall more than the use of the pumpkin. I don’t think I eat or even look at a pumpkin any other time of year. Pumpkin and other squash just really aren’t my favorite vegetables. (I know…it’s terrible!) I have to hide them in flavors that I absolutely love in order to enjoy them.
So, when I saw the idea of using pumpkin puree in a curry, I decided to give it a go. And, it was delicious!
Disclaimer: I’m not a native of Thailand or India or Asia, and I am definitely an amateur when it comes to making curry, so someone of Thai or Indian native background might find this post and recipe amusing. I’d be happy to hear your tips, though!
Although I’m not happy with the quality of these pictures (or any of my food pictures for that matter), I have to give my Canon digital Elph some credit for doing the best it can with limited resources…not to mention that these were taken while it was completely dark outside, with artificial lights (i.e., every desk lamp, table lamp, and light therapy light in my house).
Tomorrow, you’re going to see some pictures (in the sunshine) of some REALLY yummy stuff: pumpkin cheesecake pinwheels. Are you drooling yet?
Vegan Pumpkin Curry with Tofu
Ingredients
- 7 ounces extra firm tofu (or half of a 14 ounce carton) drained and sliced in triangular 1/2 in thick pieces
- 2 tablespoons sesame oil
- 1 teaspoon garlic powder
- 13.5 ounces coconut milk (or 1 can)
- 1 cup water
- 2-4 tablespoons curry paste I used a Thai curry paste
- 1/2 teaspoon ground turmeric powder
- 2 medium potatoes peeled and chopped
- 1/2 onion chopped
- 1 carrot sliced
- 1/2 red bell pepper chopped
- 1/2 can pureed pumpkin (1/2 of a 15 oz can)
- 4 fresh basil leaves torn
- salt to taste
Instructions
- Saute tofu with sesame oil, garlic powder (or fresh garlic), and salt in a nonstick skillet on medium-high heat until tofu is golden and slighty crisp on edges.
- Remove tofu from pot or skillet and set aside.
- Place coconut milk and water in pot and bring to boil. Add chopped potatoes, chopped onion, curry paste, and turmeric. Let cook for approximately 20 minutes, or until potatoes are nearly done.
- Add bell pepper, carrots, and pumpkin to pot and allow to simmer for approximately 5 minutes.
- Add basil leaves and tofu to pot. Salt to taste, and serve immediately.
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