This is a flavorful, hearty, delicious and satisfying meal. And it’s plant based. It combines spicy, slightly sweet, and rich flavors. It’s creaminess makes it a great comfort food. You can make it in one pot. This curry goes well with basmati rice. Enjoy!
- 2 TB. cold pressed olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tsp. curry powder
- 3/4 tsp. ground cumin
- 1 tsp. each ground coriander and ground turmeric
- 1/2 tsp. ground cinnamon
- 2 tsp. grated ginger
- 1/8 tsp. unrefined sea salt
- 1 1/2 cps. pumpkin puree (not pumpkin pie filling)
- 2 cps. kabocha or other sweet squash– butternut, acorn, etc. cut in chunks
- 2 cps. cauliflower cut in medium to small pieces
- 2 cps. broccoli small to medium florets
- 3 cps. spinach, chopped
- 8 ounces firm or extra firm tofu cut in cubes
- 13.5 ounce can unsweetened coconut milk
- 1 1/2 cp. vegetable broth
- Cashews for garnish
- Heat the olive oil in a deep skillet. Add the onions over medium high heat with pinch of sea salt and saute until they just start to turn brown, 3-4 minutes.
- Add the tofu cubes, stirring to mix well with onions about 3-4 minutes.
- Lower heat and add the garlic and ginger and cook for 1-2 minutes. Add the spices, curry, cumin, coriander, turmeric, cinnamon, stirring to mix well with the onions – about 30 seconds.
- Stir in the coconut milk, pumpkin puree, and vegetable broth, stirring well.
- Add the kabocha (or other squash), cauliflower, broccoli, and remaining sea salt. Stir well to combine all ingredients. Cover and simmer 15-20 minutes until vegetables are tender. Remove the lid and stir occasionally.
- Stir in the spinach the last few minutes along with some black pepper to your liking. If you like spicy hot, add cayenne pepper.
- Garnish with cashew and serve with basmati rice.
- If you don’t like tofu, substitute a can of rinsed chickpeas.
- You can use Indian Curry Seasoning Blend instead of all the individual spices
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