Roasted Pumpkin Coconut Curry with Crispy Tofu

A gorgeous medley of seasonal vegetables with spicy coconut curry.


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Roasted Pumpkin Coconut Curry with Crispy Tofu

Ingredients

Roasted Pumpkin and Veggies
1 cup of thinly sliced pumpkin or butternut squash but into bite size pieces
Peanut or grapeseed oil
salt and pepper
4 sticks of celery, thinly sliced
1 red pepper, thinly sliced
1 cup of halved Brussels sprouts
1 small yellow onion, thinly sliced
handful of green onions, chopped

Rice
1 cup of uncooked rice
1 1/2 cup vegetable stock

Crispy Tofu
1 - 280g package of organic smoked tofu, cut into bite size chunks
Tapioca or corn starch
1/2 cup grapeseed oil
salt and pepper

Coconut Curry Sauce
400 ml canned coconut milk
2 tbsp red curry paste
2 tbsp cashew butter
juice from 1 lime
1/2 tsp crushed red pepper
1/2 tsp garlic paste or minced garlic
1 tbsp freshly chopped cilantro - optional
1 tsp liquid aminos or soy sauce


Directions

Roast the pumpkin and start the rice

  1. Preheat the oven to 420 degrees Fahrenheit.
  2. Line a baking sheet with foil and toss pumpkin/butternut squash with oil and lightly season with salt and pepper.
  3. Bake for 20 - 25 minutes or until the pieces start to brown.
  4. Meanwhile, cook the rice in vegetable stock according to the rice packaging instructions.

Make the crispy tofu

  1. In a large deep fry pan add a 1/2 cup of oil and set the stove to high heat. Let it heat for 2 minutes. While the oil is heating up, toss the tofu chunks in tapioca starch, tap any excess off.
  2. Season with salt and pepper and gentle place pieces into the hot oil. Fry for 2-3 minutes then flip peices over to fry the other side. Be careful not to burn yourself! Fry until the tofu is golden brown and crispy. Set aside in a bowl. 

Stir-fry the vegetables

  1. In a wok or large fry pan add a few glugs of peanut oil on high heat for a few minutes.
  2. Next add the chopped vegetables except the green onions. Lower the heat to med-high and sauté for 5-6 minutes or until the vegetables start to soften.
  3. In a bowl mix all the coconut curry sauce ingredients and whisk to combine. Add to the cooking vegetables. Cook for another 2 minutes.
  4. By now the pumpkin should be done. Toss the roasted pumpkin and crispy tofu into the wok, mix to combine and turn off the heat.
  5. Plate by spooning the rice onto a dish and top with the curry. Garnish with green onions.

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