loveandlemons4.5
Pumpkin Coconut Curry
Pumpkin Coconut Curry is the perfect healthy comfort food for fall! Creamy vegan pumpkin curry sauce coats tofu and steamed vegetables. Spicy & simple.
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●baking sheet
- ●oven
- ●skillet
- ●bowl
📝 Preparation Steps
1
Make the pumpkin curry sauce: In a blender, puree the pumpkin mash, coconut milk, curry paste, garlic, lime juice, and a few generous pinches of salt and pepper until smooth. Set aside.
fresh lime juice1 tablespoon
2
Preheat the oven to 350°F and line a baking sheet with parchment paper. Toss the tofu with a drizzle of olive oil and a pinch of salt and pepper. Bake until golden brown around the edges, 15 to ⏱️ 20 minutes. Remove from the oven and toss it with the sriracha.
3
Meanwhile, place the broccolini, green beans, scallions, and radishes into a steamer basket with a pinch of salt and a light drizzle of olive oil. (I like to use a bamboo steamer). Steam until tender, but still vibrant (broccoli, about ⏱️ 10 minutes, green beans, scallions and radishes, about 15) You could also saute these vegetables in a skillet.
broccolini, chopped into 1-inch pieces2 cupsgreen beans, chopped into 1-inch pieces2 cupsradishes, halved or quartered4
4
If necessary, reheat the pumpkin curry sauce. If it's too thick, add a few tablespoons of water to thin. Assemble bowls with about ½ cup of the sauce, the steamed vegetables, tofu, and a pinch of red pepper flakes. Serve with lime wedges.
pinch of red pepper flakeslime wedges, for serving
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