Vegan Pumpkin Curry with Tofu
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Preheat the oven to 400F (or 204C).
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Slice the pumpkin in half & scoop out the seeds and stringy bits. Roast for 30-45 minutes.
2
While the pumpkin is roasting, slice the tofu into cubes.
3
Add the tofu to a large pot of boiling salted water; once boiling, cook for 90 seconds, then drain.
4
Chop the onions, garlic, ginger and green chili peppers.
5
Once ready, take one roasted pumpkin half and use a knife to score the flesh into cubes.
6
Set pumpkin cubes aside. For the other half, scoop out flesh & add to a blender.
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To the blender, add 1 cup water, 1 1/2 tsp kosher salt, and black pepper to taste.
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Blend until smooth.
9
Heat a pan over medium heat with 1 1/2 TBSP oil. Add the onion with some salt. Sauté for 4-6 mins.
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Add the garlic, ginger, green chili peppers and cook for 1-2 minutes.
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Add the ground spices- cumin, coriander, turmeric, cinnamon & nutmeg. Cook for 30 seconds.
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Pour in the Pumpkin Sauce and coconut milk. Stir until well-combined.
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Add in the roasted pumpkin cubes and 1 tsp kosher salt.
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Bring to a simmer and cook for 4-5 minutes, or until the curry starts to thicken.
15
Add tofu & green beans; simmer for another 3-5 minutes.
16
Add the garam masala, lemon juice, and cilantro. Stir to combine.
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Full recipe at RainbowPlantLife.con
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