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Gallery Curried Coconut-Pumpkin Stew Credit: Maria Robledo Recipe Summary Servings: 6
Ingredients Ingredient Checklist 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
Cook’s Notes 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.
Gallery Curried Coconut-Pumpkin Stew Credit: Maria Robledo
Recipe Summary Servings: 6
Gallery
Curried Coconut-Pumpkin Stew Credit: Maria Robledo
Curried Coconut-Pumpkin Stew
Credit: Maria Robledo
Curried Coconut-Pumpkin Stew
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
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
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.
Cook’s Notes 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.
Cook’s Notes
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.
Reviews
Add Rating & Review 8 Ratings 5 star values: 6 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 1
Reviews
Add Rating & Review 8 Ratings 5 star values: 6 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 1
Add Rating & Review
8 Ratings 5 star values: 6 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 1
8 Ratings 5 star values: 6 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 1
8 Ratings 5 star values: 6 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 1
5 star values: 6 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 1
All Reviews for Curried Coconut-Pumpkin Stew
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Curried Coconut-Pumpkin Stew
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
