Tofu Pumpkin Curry

Pumpkin curry is my go-to favorite when eating Thai food. I hardly cook it despite curry being fairly easy to pull together. I decided to challenge myself on this Meatless Monday and I couldn't have been more pleased. You can whip up this easy tofu pumpkin curry in less time than it takes to order take out. All you need are a few pantry staples to create this healthy dish any night of the week. The pumpkin puree makes this curry thick and creamy. Next time I'm going to experiment with more veggies and crisping the tofu beforehand. 

Prep time: 15 min

Cook time: 20 min

Serves: 4

INGREDIENTS:

14 oz. firm tofu, cut in ½" cubes
1 tablespoon olive oil
½ yellow onion, chopped
1 red bell pepper, chopped
1 clove garlic, minced
2 tablespoons red curry paste
1 (15 oz.) can pumpkin puree (or 1½ cups homemade pumpkin puree)
1 (15 oz.) can full fat coconut milk
4 cups fresh spinach leaves
⅛th teaspoon sea salt + more to taste
⅛th teaspoon ground black pepper

DIRECTIONS:

Transfer tofu from package to a plate lined with paper towels. Cover with another layer of paper towels and top with a heavy object to press some moisture from tofu while you start the curry. (You could also use a tofu press.)

Heat olive oil in a large skillet. Add the onion and red bell pepper. Saute for 3-5 minutes or until onion begins to soften. Add the garlic and cook one more minute.

Stir in the curry paste, pumpkin, and coconut milk and bring to a gentle simmer.
Cut tofu into ½" cubes and stir into the skillet.

Cook for 3 minutes. Add the spinach, salt, and pepper, and cook another 3-5 minutes or until spinach is wilted.Serve over rice or other starch and top with a squeeze of fresh lime juice and chopped cilantro.

Creamy Curried Carrot Soup

The husband found this recipe in the newspaper and we were both intrigued by a soup that was creamy and yet contained no cream. We also really love curry. This is amazingly easy; the hardest part is peeling and chopping all the carrots. It truly is a creamy in texture and light enough to be a first course. I much prefer using an immersion blender versus using a blender or food processor. It contributes to the smooth creamy texture.

Prep time: 20 mins
Cook time: 15 mins
Serves: 4 servings

INGREDIENTS:
3tbsp canola oil
1lb carrots, peeled and chopped
2 large shallots, peeled and chopped
2 garlic cloves, chopped
1 tsp curry powder
1/2 tsp salt
1/4 tsp black pepper
2 1/2 cups vegetable broth
2 tbsp almond butter
1 lime

DIRECTIONS:
Heat canola oil in a medium saucepan over medium heat. Add carrots, shallots, curry powder, salt, black pepper; stir to combine. Cook 5 minutes.

Add vegetable broth; bring to a boil. Reduce heat; simmer 5-7 minutes or until carrots are tender. Add almond butter and juice of 1 lime. Puree in pan with immersion blender. Serve garnished with lime zest.

Country Captain

This was on of my husband's favorite dishes growing up and it is still a family favorite. This recipe was originally from Sunset Magazine but it has been altered since by my mother and sister in-law.  It's fun to serve the condiments on the side and let everyone add them as they wish.  If you like the dish a bit sweeter, add pineapple.

Prep time: 15-20 mins
Cook time: 30 mins
Makes: varies

INGREDIENTS:
Boneless, skinless chicken breasts or thighs
2 cloves garlic
1 medium onion, diced 1/2 inch pieces
1 medium green bell pepper, diced 1/2 inch pieces
Vegetable oil & flour
2oz can crushed or diced tomatoes, with juice
1 small can tomato sauce
2-3 tbsp curry powder (to taste)
1/2 tsp dried thyme
1/2 tbsp sugar
For condiments: shredded coconut, raisins and toasted almonds

DIRECTIONS:
Prepare chicken by cutting it into bite sized pieces. Dredge with flour and salt & pepper. Coat bottom of Dutch oven with oil.  When the pan is hot, add the chicken pieces and brown on all sides. When almost cooked through, remove chicken and add the garlic, onion and green pepper.  Cook for a few minutes until soft. 

Add a bit of juice to de-glaze the bottom of pan, then add tomatoes and sauce. Add the thyme, curry powder and sugar. Stir and return chicken to pan. Simmer over low heat until the chicken is cooked through and vegetables are tender. 

Serve over cooked rice (preferably basmati) with condiments on table.

Chiang Mai Curry

Prep time: 20 mins

Cook time: 15-20 mins

Serves: 4-6

INGREDIENTS:

2 tbsp vegetable oil

1 tbsp finely chopped garlic

2 tbsp red curry paste

3/4lb boneless chicken, cut in bite-size chunks

2 cups unsweetened coconut milk

1 3/4 cups chicken broth

2 tsp ground turmeric or curry powder

2 tbsp soy sauce

1 tsp sugar

1 tsp salt

2 tbsp freshly squeezed lime juice

1/3 cup coarsely chopped shallots

1/3 cup coarsely chopped fresh cilantro

1/3 cup thinly sliced green onions

DIRECTIONS:

Heat the vegetable oil in a medium saucepan over medium heat, and then add the garlic.  Toss well and add the red curry paste, mashing and stirring to soften it in the oil, about 1 minute.  Add the chicken and cook 1 to 2 minutes, tossing now and then to brown it evenly and mix it with the curry paste.  Add the coconut milk, chicken broth, turmeric, soy sauce, sugar and salt and stir well.  

Bring to a gentle boil and adjust heat to maintain a lively simmer.  Cook about 10 minutes, until meat is cooked through.  Stir in lime juice. Serve warm with rice or Chinese-style egg noodles.