Scribbles & Munch

      It's not breakfast, but I couldn't resist.  For one last pumpkin recipe this October (yes, yes, I know I'm posting it in November) I made pumpkin curry.  It's just so good when it's done right!

There are two kinds of people: curry fans, and people whose taste buds haven't fully evolved.  If you're not sure which category includes you, look at this photo and monitor your saliva output.  Now you know.

      If you've never made curry before, don't be intimidated: "curry" just means "stew," so you're just making a spicy vegetable stew to put over rice.  There are a couple cheats you can do with this recipe if you like.  Instead of raw pumpkin, you can use butternut squash instead--it's way easier to chop up.  You can also use a Tablespoon of red curry paste instead of the curry powder, and then leave out the lime zest and chile.  Also, feel free to use green beans or broccoli florets instead of the bok choy, green veggies are really interchangable in a stew like this.  But don't forget to serve it with plenty of steamed rice to soak up the yummy sauce, or what's the point?

Z.D.'s Pumpkin Curry (vegetarian version)
Makes 2 Generous servings, but is easily doubled!

Ingredients:
1/2 block tofu
2 C diced pumpkin (or squash)
2 T coconut oil melted, divided
1/2 sweet onion
1/2 C fresh mushroom caps (shiitake are best)
1/2 red bell pepper
1 head baby bok choy
1 heaping tsp minced garlic
1 red thai chile, minced (optional)
4 tsp curry powder
3/4 C pumpkin purée
3/4 C canned coconut milk
3/4 C vegetable broth
zest of one lime
1/4 Cup finely chopped cilantro
2 - 3 tsp soy sauce
1 - 2 tsp Thai fish sauce
1 - 2 tsp coconut sugar (or golden brown sugar)
1 - 2 tsp lime juice

Directions:
 - Pre-heat oven to 350º F.  Lay your tofu on a cutting board and raise one end about a half inch (I use a jar lid).  Put a plate on the tofu, and top with a small weight (I use an apple).  Let the tofu rest as the water is pressed out (you may want to put paper towels under the lower end of the cutting board).
 - Meanwhile, toss pumkin with half of coconut oil, and spread on a rimmed baking sheet.  Roast in the oven until barely tender, about 18 minutes, stirring halfway through.

Try to keep the pieces as close in size as possible.

 - While pumpkin is roasting, chop your onion, mushrooms, and bell pepper into pieces about 3/4 inch in size.  Separate the bok choy leaves, rinse thoroughly, and chop the white stems into 3/4 inch pieces.  Roughly chop the greens and keep separate.

The greens cook faster than the stems, so we'll add them later to avoid sogginess.

 - When the pumpkin is done roasting, set aside with the pepper and bok choy stems. In a wide pot with a heavy bottom, heat the remaining coconut oil over medium-high heat.  Add the onion and the mushrooms to the pot and cook, stirring occasionally, until beginning to brown on the edges. Add the garlic and stir one minute.

There's your underlying flavor!

 - Add the pepper, squash, bok choy stems, and thai chile.  Cook, stirring occasionally, until vegetables are just tender, about 3 minutes.  Sprinkle in the curry powder and stir for about one minute, until the spice is very fragrant.

And there's your day's worth of vitamins, straight from Mother Nature!

 - Add in the pumpkin purée and stir for about 2 minutes.  Stir in the coconut milk and broth, raise the heat to high, and bring to a boil.  Reduce the heat and simmer for about 10 minutes to incorporate the flavors, stirring every few minutes.

The liquid will reduce and thicken considerably, so depending on how soupy you like your curry you may want to add a little more broth.

 - Meanwhile, cut the drained tofu into cubes.  Add the tofu, bok choy greens, cilantro, and lime zest to the curry.  Stir and simmer another 5 minutes.
 - Add 1 tsp each of the soy sauce, fish sauce, sugar, and lime juice.  Taste, and add remaining seasonings per your personal preference!

By this point in the cooking process, your nose will be panting.  I mean...you know what I mean...right?

      This is a very pretty, very warming curry.  I like to eat it on days that are sunny but cold.  Or on days that are dreary and grey, because it's so colorful.  Or on days when I'm hungry.  I really like curry.