Vegan

Pumpkin Pineapple Coconut Curry Recipe

This dish is healthy, filling, flavorful and cozy. It’s a favorite for Brian and me.

CourseMain Dish
CuisineAsian Fusion, Plant-based, Thai Inspired, Vegan

Servings	Prep Time
4 hearty servings	15 min

Cook Time

30 min

Servings	Prep Time
4 hearty servings	15 min

Cook Time

30 min

Ingredients

114-ounce block of organic, firm tofu(coated with garlic powder, baked at 350 degrees Fahrenheit on an oiled baking sheet for 30 min while prepping the rest of the food)
2Tablespoons Coconut Oil or Avocado Oilcheck out this blog on oils to use
1 shallot or yellow onion,chopped finely
6 cloves of garlic(scaled up or down to your taste, I double that)
1 small chili or serrano pepper(seeds removed, thinly sliced; amount scaled up or down to your taste)
1 red bell pepper(seeds removed, sliced thinly lengthwise)
3 ½Cup cubed kabocha squash.If the squash is too firm for easy cutting, bake for 10 min with water in the base of the baking sheet to soften the squash.
114-ounce-can light coconut milk(sub one or two full-fat coconut milks for extra creamy texture)
2cups fresh pineapple with pineapple juice(or one 20-ounce-can of pineapple in pineapple juice – just make sure there is no added sugar in the can) Add more to taste
1Teaspoon ground turmeric
1Teaspoon pink Himalayan salt(add more to taste) check out this blog on pink Himalayan salt
2Tablespoons liquid aminos(I prefer Braggs. Check out this blog on Liquid Aminos: what to use them for and why they’re so great for you)
2cups chopped broccoli(add any of your other favorite veggies here, the more the merrier)
3Tablespoons white vinegar
2Tablespoons organic lemon or lime juice

Recipe Notes

Optional toppings:

Fresh basil or cilantro
Lemon or lime wedges
Organic brown rice, Organic quinoa or Cauliflower rice

Instructions:

Set oven to preheat to 350 degrees farenheit. Oil baking sheet. Drain tofu and chop into 1.5 inch square cubes, toss with garlic powder, bake tofu for 30 min or until it is slightly browning on the sides.
Heat a large pot over medium heat. Add coconut oil (or your favorite cooking oil) and onion. Cook until the onion is wilted. Add ginger, pressed garlic cloves, and pepper. Saute for 3 – 4 min, stirring frequently.
Add curry paste and stir. Cook for 2 minutes, not letting the curry burn but releasing the flavor and scent. Add the pumpkin cubes and stir for 2 minutes more.
Add pineapple with pineapple juice, let simmer gently for 3 minutes.
Add coconut milk, turmeric, Himalayan salt, liquid aminos and stir. Bring to a simmer, reduce heat to low and then cover.
Cook for 10-15 minutes at a low simmer (not a boil) stirring occasionally to soften the pumpkin and meld the flavors.
Taste the broth during this period to adjust the flavor to your taste. Add lime juice to taste. Add more pineapple for sweetness, salt for saltiness, garlic for more of a garlic/spice, and more curry for a more intense curry flavor.
Once the flavor is where you want it and the pumpkin is tender, add broccoli, bell pepper, any other veggies you wanted to add, and the tofu once it is finished baking.
Optional: Scoop out half of the broth and half of the pumpkin into a blender (do your best to avoid the vegetables and tofu. It’s okay if some chunks of pineapple get in to the blender). Blend until creamy and add back to the main pot. This will make for a thicker, creamier curry.
Serve as is or over rice or quinoa. Add your preferred toppings.

Optional toppings:

Instructions:

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