Curried Coconut - Pumpkin - Tofu Stew

A great Thai inspired dish served over rice. You can make it mild or spicy. Both are delicious.

Image comes from the recie book. I did not document mine.

Image comes from the recie book. I did not document mine.

What you need

  •  Half a red onion
  • 1 teaspoon of grinded ginger (optional) 
  • 2 teaspoons of curry powder
  • cubed pumpkin or other squash
  • 1 cup coconut milk
  • 1 cup of rice milk (if not, replace by coconut milk) 
  • cubed tofu
  • 1 tablespoon of squeezed lemon juice
  • salt, pepper
  • fresh cilantro leaves
  • basmati rice

The steps

  •  In a large pot or dutch oven, heat olive oil and saute the onions
  • Add curry powder and pumpkin and cook for 1 minute
  • Add coconut and rice milk, boil on high heat then turn down to a simmer, cooking the squash until tender (add water if needed)
  • add tofu, ginger, salt and pepper, and simmer for an additional 5/10 min
  • Add lemon juice and cilantro just before serving over rice