Roasted Pumpkin Coconut Curry With Crispy Tofu [Vegan]

This vibrant medley of seasonal vegetables is harmoniously paired with a rich and spicy coconut curry. When winter’s chill sets in, a hearty bowl of this comforting dish becomes the ultimate pick-me-up, banishing the cold with its rich flavors and warming aromas.

Contents

Roasted Pumpkin and Coconut Curry with Crisp Tofu: A Decadent Vegan Delight Ingredients: 1 small to medium pumpkin (about 2 lbs), 1/4 cup coconut oil, 1 onion, 3 cloves garlic, 2 teaspoons grated fresh ginger, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon turmeric powder, 1/4 teaspoon cayenne pepper, 1 can (14 oz) coconut milk, 1 cup vegetable broth, 1 tablespoon tomato paste, 1/4 cup chopped fresh cilantro, salt and pepper, to taste What a delightful autumnal medley!For the Rice:Crispy Tofu:For the Coconut Curry Sauce:Roast a sugar pumpkin in the oven until tender, then scoop out the flesh and set aside. In a blender or food processor, combine the coconut milk, green curry paste, turmeric, cumin, coriander, cayenne pepper, and salt. Blend until smooth and creamy. Heat some oil in a large skillet over medium heat, add the onion and cook until softened. Add the tofu and cook until golden brown on all sides.To Roast The Pumpkin:To Make the Crispy Tofu:To Stir-Fry the Vegetables:Nutritional Information Roasted Pumpkin and Coconut Curry with Crispy Vegan Tofu

Roasted Pumpkin and Coconut Curry with Crisp Tofu: A Decadent Vegan Delight

Ingredients: 1 small to medium pumpkin (about 2 lbs), 1/4 cup coconut oil, 1 onion, 3 cloves garlic, 2 teaspoons grated fresh ginger, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon turmeric powder, 1/4 teaspoon cayenne pepper, 1 can (14 oz) coconut milk, 1 cup vegetable broth, 1 tablespoon tomato paste, 1/4 cup chopped fresh cilantro, salt and pepper, to taste

What a delightful autumnal medley!

One cup of delicately cut pumpkin or butternut squash, broken down into manageable, bite-sized morsels.
Peanut or grapeseed oil
Salt and pepper
Four stalks of crisp, fresh celery, finely sliced for snacking or adding crunch to your favorite recipes.
1 red pepper, thinly sliced
1 1/2 cups halved Brussels sprouts
One small yellow onion, thinly sliced.
Handful of green onions, chopped

For the Rice:

1 cup of uncooked rice
1 1/2 cup vegetable stock

Crispy Tofu:

One 10-ounce package of organic smoked tofu, cut into manageable bite-sized pieces.
Tapioca or corn starch
1/2 cup grapeseed oil
Salt and pepper

For the Coconut Curry Sauce:

15-ounces of canned coconut milk
2 tablespoons red curry paste
2 tablespoons cashew butter
Juice from 1 lime
1/2 teaspoon crushed red pepper
0.5-1 milliliter garlic paste or finely chopped garlic
1-2 teaspoons freshly chopped cilantro (optional)
1 teaspoon of liquid aminos or soy sauce

Roast a sugar pumpkin in the oven until tender, then scoop out the flesh and set aside. In a blender or food processor, combine the coconut milk, green curry paste, turmeric, cumin, coriander, cayenne pepper, and salt. Blend until smooth and creamy. Heat some oil in a large skillet over medium heat, add the onion and cook until softened. Add the tofu and cook until golden brown on all sides.

To Roast The Pumpkin:

Preheat the oven to 420
Line a baking sheet with parchment paper for effortless cleanup, then drizzle roasted pumpkin or butternut squash with oil and sprinkle with a pinch of salt and pepper to bring out its natural sweetness.
Preheat oven to 375°F (190°C). Bake for 20-25 minutes or until lightly golden brown.
While cooking, prepare the rice in vegetable stock as per the package guidelines for the specific type of rice being used.

To Make the Crispy Tofu:

Add approximately half a cup of oil to a spacious deep frying pan, then adjust the stove dial to its highest setting. Allow the mixture to simmer at a moderate temperature for precisely two minutes. As the oil heats to a warm temperature, gently coat the tofu cubes in tapioca starch, shaking off any remaining excess.
Season the ingredients with a pinch of salt and pepper, then gently place the pieces into the hot oil. Cook for 2-3 minutes on each side, flipping halfway through cooking time. Take caution to avoid burns! Pan-fry the tofu until it achieves a satisfying golden brown crust and crunch. Set aside in a bowl.

To Stir-Fry the Vegetables:

Heat a large skillet or wok over high heat and swirl in a few tablespoons of peanut oil to prevent sticking, allowing it to cook for 2-3 minutes.
Add all remaining vegetables, excepting solely the green onions. Adjust the heat to medium-high and cook the mixture for approximately 5-6 minutes, allowing the vegetables to tenderize slightly.
Combine all the coconut curry sauce ingredients in a bowl, whisking until smooth and well combined. Add to the cooking vegetables. Cook for another 2 minutes.
The pumpkin should be fully cooked by now. Stirring together the caramelized roasted pumpkin and succulent crispy tofu in the wok, allow the flavors to meld before turning off the heat.
Serve the curry over the rice by carefully portioning the grain onto a plate and finishing with a generous helping of the aromatic curry. Garnish with green onions.

Nutritional Information

Nutrition Facts: Serving Size – Not Provided. Total Calories: 1,192. Total Carbohydrates: 87g. Total Fat: 72g. Total Protein: 63g. Total Sodium: 1,007mg. Total Sugars: 10g.
1,192 87 72 63 1,007 10