Friday, November 26, 2010

Pumpkin Curry. Vegan and Gluten-free

Ahhhh...pumpkin.  

Beautiful, delicious, autumn squash.

How I adore thee.

I received a pumpkin from my friend's community garden plot quite a while ago, and didn't do anything with it for about a month. I finally roasted it about a week ago, and still didn't know what I was going to do with it. Just today, I found a curry recipe online, and proceeded to completely mess with it until it was basically unrecognizable (besides the original pumpkin and curry factors). Below is what I came up with; I think you'll find it very enjoyable.

Enjoy this dish over a 1/2 cup scoop of jasmine rice on any cold, almost-winter night.

Pumpkin Curry

Ingredients:
1 T. grapeseed oil
1/2 pound (half a container) of extra-firm tofu, drained and cut into 1" cubes
1/2 cup white onion, chopped
4 cloves garlic, minced
1 t. ground ginger
1 T. curry powder (or more if you're more adventurous than I)
1 1/2 cup peeled, cubed (1") seeded pumpkin (already cooked)
1 cup light coconut milk (I love the lite kind from Trader Joe's)
1 cup almond milk
1 cup crimini mushrooms, sliced
1 carrot, chopped
salt and pepper to taste
jasmine rice (to serve curry upon)

Directions:
  1. In a medium-sized pot on medium-high heat, saute tofu, onion, and garlic in oil until tofu is browned on all sides, stirring as needed. Add ground ginger, curry powder and pumpkin. Stir to mix with the other ingredients.
  2. Stir in the two milks and bring to a boil. Lower heat to a simmer and add mushrooms and carrot. Cover and cook for about 10-15 minutes.
  3. Season with salt and pepper. Serve hot over rice.

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