The other night I made this super easy, and yummy curry dish. It is a perfect ethnic fall meal.
With pumpkin season upon us I was craving something pumpkin, yet savory…and this totally fit the bill. The pumpkin along with the coconut milk made this curry lusciously creamy, and a dash of cayenne took the spice to a level of perfection.
Are you hungry yet?
Here’s what you do:
Chop 1/2 an onion, 2 cloves garlic, and half a bell pepper (I used orange) and saute’ the veg in 2 tsp. of coconut oil until tender.
Meanwhile, wash and chop 20 leaves basil, and chop a block of firm tofu into squares. (Chicken would also be a delicious protein option.)
Heat a skillet on low heat with some coconut oil for browning the tofu.
When the pan is hot add the tofu, and toss until it begins to brown nicely on the sides.
Meanwhile, using a julienne peeler, peel 3 zucchini into long “pasta like” strands. Add to the skillet with the veg.
Next add 1 – 14oz can lite coconut milk,1/2 cup vegetable broth, 1 Tbsp. red curry paste, juice of a large lime, 1 tsp. ginger, 1/4 cup canned pumpkin, the chopped basil and a dash of salt, pepper, and cayenne pepper to taste. (I added about 1/4 tsp cayenne, and it was SPICY 🙂
Lastly, add the browned tofu to the curry and taste. Add more salt or cayenne to your liking.
Serve the curry in deep bowls with a pair of chopsticks!
What is your favorite savory pumpkin dish? Anything completely mind blowing that I need to try?
Hope you love it!