Name: Pumpkin Coconut Curry Bowls
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4
Ingredients: 1 cup roasted sugar pie pumpkin mash not canned, for the sauce; 1 cup light coconut milk for the sauce; 3 tsp red curry paste for the sauce; 1 garlic clove for the sauce; 1 tbsp fresh lime juice for the sauce; Sea salt; Freshly ground black pepper; 1 to 3 tbsp water as needed, for the sauce; 2 cups cubed extra-firm tofu; Extra-virgin olive oil; 1/2 tsp sriracha; 2 cups broccolini cut into 1-inch pieces; 2 cups green beans cut into 1-inch pieces; 2 scallions cut into 1-inch pieces; 4 radishes halved or quartered; Red pepper flakes; Lime wedges

01

Overview

Prep20 min

Cook55 min

Total75 min

Servings4

DifficultyMedium

02

Ingredients

1 cup roasted sugar pie pumpkin mashnot canned, for the sauce1 cup light coconut milkfor the sauce3 tsp red curry pastefor the sauce1 garlic clovefor the sauce1 tbsp fresh lime juicefor the sauce Sea salt Freshly ground black pepper1 to 3 tbsp wateras needed, for the sauce2 cups cubed extra-firm tofu Extra-virgin olive oil1/2 tsp sriracha2 cups broccolinicut into 1-inch pieces2 cups green beanscut into 1-inch pieces2 scallionscut into 1-inch pieces4 radisheshalved or quartered Red pepper flakes Lime wedges

03

Equipment

Blender
Oven
Baking sheet
Steamer basket

04

Method

01

Blend the sauce

Blend the roasted pumpkin, coconut milk, red curry paste, garlic, lime juice, salt, and pepper until completely smooth.

02

Set the sauce aside

Set the pumpkin curry sauce aside.

03

Heat the oven

Preheat the oven to 350°F and line a baking sheet with parchment paper.

04

Season the tofu

Toss the tofu with olive oil, salt, and pepper.

05

Bake the tofu

Bake for 15 to 20 minutes, until golden around the edges.

06

Toss with sriracha

Remove the tofu from the oven and toss it with the sriracha.

07

Steam the vegetables

Meanwhile, place the broccolini, green beans, scallions, and radishes in a steamer with a pinch of salt and a light drizzle of olive oil.

08

Steam until tender

Steam until tender but still vibrant. The broccolini takes about 10 minutes; the other vegetables may take around 15 minutes.

09

Reheat the sauce

Reheat the pumpkin curry sauce if necessary. Add 1 to 3 tablespoons water if it's too thick.

10

Build the bowls

Spoon about 1/2 cup curry sauce into each bowl.

11

Add the vegetables and tofu

Add the steamed vegetables and baked tofu.

12

Finish

Finish with red pepper flakes and lime wedges.

13

Roast the pumpkin (make ahead)

Preheat the oven to 400°F. Halve a small 2 to 3 lb sugar pie pumpkin and remove the seeds. Drizzle with olive oil and roast cut-side down for 45 to 55 minutes, until fork-tender. Scoop out 1 cup of flesh for the curry sauce.

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Tips

NoteThis one really does call for roasted pumpkin rather than canned pumpkin. Roasting gives the sauce a different sweetness and depth.

NoteYou can roast the pumpkin ahead of time too. The mash keeps in the refrigerator for about 3 to 4 days, which makes the actual curry night much easier.

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Nutrition

AllergensSoy, Coconut

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Storage

RefrigeratorThe sauce keeps 4 days refrigerated; store components separately and reheat gently, loosening with water.

?

Frequently asked

Can I use canned pumpkin?+

In a pinch, yes — but roasted fresh pumpkin is noticeably sweeter and deeper; the sauce is the whole point here.

Can I swap the vegetables?+

Absolutely — broccoli, snap peas, or carrots steam just as well; keep the pieces about an inch so they cook evenly.

Pumpkin Coconut Curry Bowls

Overview

Ingredients

Equipment