Pumpkin Tofu Curry
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Ingredients
- 1/2 carton water-packed tofu (drained and sliced in triangular 1/2 in thick pieces)
- 2 tablespoons sesame oil
- 1 teaspoon garlic powder
- 1 can coconut milk
- 1 cup water
- 2-4 tablespoons curry paste (depending on your taste--I use a Thai curry paste)
- 1/2 teaspoon ground turmeric powder
- 2 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
Directions
| Step 1 | |
| Saute tofu with sesame oil, garlic powder (or fresh garlic), and salt until tofu is golden and slighty crisp on edges. | |
| Step 2 | |
| Remove tofu from pot or skillet and set aside. | |
| Step 3 | |
| 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. | |
| Step 4 | |
| Add bell pepper, carrots, and pumpkin to pot and allow to simmer for approximately 5 minutes. | |
| Step 5 | |
| Add basil leaves and tofu to pot. Salt to taste, and serve immediately. | |