Pumpkin Basil Curry w/ Zucchini Noodles

The other night I made this super easy, and yummy curry dish. It is a perfect ethnic fall meal.

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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:

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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.

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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.

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When the pan is hot add the tofu, and toss until it begins to brown nicely on the sides.

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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!

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What is your favorite savory pumpkin dish? Anything completely mind blowing that I need to try?

Hope you love it!

Liesl

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