I’ve been doing a ton of cooking with friends lately, which I love. There’s something special about gathering around cutting boards and cookbooks, and creating something from scratch. Especially when it means spending time with people who make you laugh and forget all your worries. Nights of food and laughter will always be my favorite.
This month has been filled with lots of those, making it feel as if Christmas came early. Minus all the Christmas cookies. I have yet to bake one holiday treat this year! Gasp. Throw me some ideas, friends. This weekend, I shall bake. And get down with some DIY gifting.
Because all that free time spent cooking lately means I have lots and lots of gifting to catch up on this weekend. Cue morning yoga and evening wine to keep my sanity. And some of this leftover pumpkin coconut curry from an earlier silliness-filled cooking sesh with the help of Louie, my new sous chef. (Every food blogger needs a sous chef, right? My mom likes to think I need a dishwasher, too…but that’s another story.)
Coconut curry holds a sweet spot in my life. As of lately, black rice does too. Combine the two, and you’re in for a treat. Not only does the orange pumpkin in this recipe look beautifully with the rice, but it compliments its nuttiness as well.
Creamy and slightly rich, but packed full of so many healthy ingredients, this is the kind of meal to bring out when dining with company. Want to show the world vegan food can taste great? Make coconut curry. And add pumpkin, cashews, veggies and cilantro.
This is not faint on flavor. Add it to your dinner rotation and it too will feel like Christmas came early, all times of the year.
- -3 Tbsp. olive oil, divided
- -3/4 large red onion, roughly chopped
- -4 cloves garlic, minced
- -1 in. ginger, peeled and minced
- -1 bell pepper, thinly sliced
- -1 small tomato, diced
- -2 cups broccoli floretts
- -1 1/2 cups spinach
- -1 1/2 cups pumpkin
- -1 (15 oz.) can coconut milk
- -3/4 block extra firm tofu
- 1 Tbsp. curry powder
- -1 tsp. cumin
- -1/2 cup cilantro
- -1/2 cup raw cashews, toasted over dry heat
- -Salt and pepper, to taste
- -1 3/4 cups black rice + 3 1/2 cups water
- Place rice and water in a pot and bring to a boil. Cover, and reduce heat to a low simmer. Let cook 40-45 minutes, or until rice is tender and fluffy.
- In a large skillet, heat 2 Tbsp. oil over medium-high. Add onion, garlic, ginger and pepper. Saute 5 minutes, stirring occasionally, until onions begin to caramelize. Season with salt and pepper.
- Add curry powder and stir for 30 seconds. Then add pumpkin and coconut milk. Reduce heat to a low simmer, and let cook for 10 minutes.
- Meanwhile, press tofu between towels to remove any excess water. Chop into cubes. In a separate skillet, place remaining 1 Tbsp. of oil over medium-high. Add tofu, and season with salt and pepper. Cook, flipping periodically, until all sides are brown and crispy. Remove from heat, and let tofu sit on a paper towel until ready to use.
- Once coconut curry has slightly reduced, stir in tomato, broccoli and spinach. Cook for another 4-5 minutes, until broccoli tender but still slightly crispy. Adjust salt and pepper.
- Serve curry over rice. Top with cashews, tofu and cilantro.