Dinner for 2

Thai Pumpkin Curry

Name: Thai Pumpkin Curry
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tsp oil; 1 clove garlic minced; 1 tbsp red curry paste; 1/2 tsp miso; 1 tsp soy sauce; 1/4 tsp dried mushroom powdered; 15 oz can of coconut milk; 2 cups peeled and cubed pumpkin or you can also use kabocha squash; 2 tsp lime juice or 3 or 4 markut lime leaves; 1 cup sliced bell pepper; 1/4 cup thai basil and more for garnish (optional); 1/8 tsp salt; 1/8 tsp black pepper; 1/2 tsp sugar; 1 cup cubed firm or medium-firm tofu; lime juice (optional)

Pumpkin and tofu simmer with coconut milk, curry paste, peppers, and Thai basil for a fragrant thirty-minute curry.

$2.65per serving $$

30 minstart to table

2servings

Indian Vegetarian Vegan Dairy-free Budget Dinners Fall

Ingredients

1 tsp oil
1 clove garlic minced
1 tbsp red curry paste
1/2 tsp miso
1 tsp soy sauce
1/4 tsp dried mushroom powdered
15 oz can of coconut milk
2 cups peeled and cubed pumpkin or you can also use kabocha squash
2 tsp lime juice or 3 or 4 markut lime leaves
1 cup sliced bell pepper
1/4 cup thai basil and more for garnish (optional)
1/8 tsp salt
1/8 tsp black pepper
1/2 tsp sugar
1 cup cubed firm or medium-firm tofu
lime juice (optional)

Steps

Heat the oil in a large saucepan over medium heat, then cook the garlic, curry paste, and miso for 1 minute.
Stir in the soy sauce, mushroom powder, coconut milk, sugar, salt, and pepper, and bring the mixture to a simmer.
Add the pumpkin and simmer uncovered for 12 minutes, stirring occasionally.
Add the bell pepper and tofu, then simmer for 6 minutes until the pumpkin is tender and the tofu is hot.
Stir in the lime juice and Thai basil, then remove the curry from the heat.

Main ingredient on sale this week? See what to make with tofu on sale.