Brrrr, its cold outside! When the weather gets frigid, all I want to eat is curry. In fact, I have been using curry paste or powder in at least one meal per week since October. Curry and winter squash are great partners. For this curry, I went a little out of my comfort zone and tried a completely different type of winter squash, a Blue Hokkaido Pumpkin. With great risk, comes great reward, because this by far was the best winter squash I had ever tasted. The squash flesh was creamy, sweet, and absolutely delicious. In fact, after roasting the squash for this recipe, I was tempted to eat the entire pumpkin plain. Luckily, I saved some for this curry. Can’t find a Blue Hokkaido Pumpkin? No worries – any pumpkin or peeled winter squash can be used for this recipe. The Garden Herb Sunshine Burger works beautifully with this curry. The flavors compliment perfectly, and the burger adds a nice textural component that the curry would otherwise lack. This recipe makes left overs, so make a big pot and enjoy this warming and hearty meal throughout the week.
This recipe serves 5
½ medium pumpkin, de-seeded, peeled, cubed
1 ½ Tbs grape seed oil
1 tsp garlic powder
1 ¼ tsp sea salt, divided
1 tsp black pepper
1 tsp coconut oil
5 cloves garlic, minced
2 Tbs minced ginger
1 red bell pepper, julienned
1 green bell pepper, julienned
2 heaping tablespoons of red curry paste
1 can of Thai Kitchen Light Coconut Milk
I package firm Ota tofu, cubed
1 Tbs mirin or brown sugar
1 Tbs soy sauce
5 Garden Herb Sunshine Burger patties, cooked per package instructions
cilantro for garnish
Hot sauce for garnish
Pre-heat oven to 400 degrees. Spread grape seed oil on a large baking sheet (or two med sized sheets) and spread the pumpkin cubes evenly. Sprinkle the pumpkin with 1 tsp of salt, pepper, and garlic powder. Roast for 25 minutes, stirring halfway so that everything roasts evenly. Remove from the oven and set aside to cool.
Heat garlic, ginger, and coconut oil in a heavy bottomed pan over medium-high heat. Stir and cook until fragrant, approximately 1 minute. Add bell peppers and remaining salt. Stir and cook for another minute. Reduce heat to medium and add roasted pumpkin and curry paste. Stir curry paste into the vegetable mixture until the curry evenly coats everything. Add coconut milk, soy sauce, and mirin/sugar. Stir and cook with the lid on for 10 minutes, stirring occasionally to ensure that the veggies don’t stick to the bottom. After 10 minutes, reduce heat to low and add tofu. Stir gently and cook with the lid on for another 10 minutes.
Serve immediately in individual bowls. Crumble 1 Garden Herb Sunshine Burger over each curry bowl. Garnish each bowl with cilantro and optional hot sauce. Enjoy!