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Curried Coconut-Pumpkin Stew

Curried Coconut-Pumpkin Stew

Serve this stew over brown rice or with whole-grain bread. You can also replace the pumpkin with squash or young carrots. The tofu, which is added to the stew in the last 5 to 10 minutes, absorbs the spicy flavors of the broth.

Body+Soul, October 2005 http://www.marthastewart.com/132350/curried-coconut-pumpkin-stew
5
Rated
100100(3)3
  • Yield Makes 4 to 6 generous servings

Ingredients

    • 2 tablespoons light olive oil
    • 1/4 cup red onion, minced
    • 4 cloves garlic, minced
    • 1 jalapeno pepper, ribs and seeds removed, finely chopped
    • 1 teaspoon minced fresh ginger
    • 2 teaspoons curry powder
    • 1 1/2 cups peeled, cubed (1-inch), seeded pumpkin
    • 1 cup light coconut milk
    • 1 cup rice milk
    • 1 pound extra-firm tofu, cut into 1-inch cubes
    • 1 red bell pepper, ribs and seeds discarded, cut into 1-inch cubes
    • 1 tablespoon freshly squeezed lemon juice
    • Salt and pepper, to taste
    • 1/4 cup fresh cilantro leaves

Directions

  1. In large, heavy pot over medium-high heat, heat oil. Saute onion, garlic, jalapeno, and ginger until fragrant, about 1 minute. Add curry powder and pumpkin. Cook and stir for 1 minute.
  2. Stir in coconut milk and rice milk; bring to a boil. Lower to a simmer; cover and cook for 15 minutes. Add more milk or water if needed.
  3. Add tofu and red bell pepper. Simmer for another 5 to 10 minutes, uncovered, or until pumpkin is tender. Season with lemon juice, salt, and pepper. Garnish with whole cilantro leaves. Serve hot.

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