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
- Yield Makes 4 to 6 generous servings
- 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
- 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.
- 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.
- 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.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.