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Creamy Pumpkin Curry with Gailan(Chinese Broccoli) and Tofu

This is a beautiful autumn curry kind of a blend of Thai and Indian influences and if you're not vegetarian you can make it with chicken or protein of choice. You can also use any vegetable you like, kale, potatoes, peppers, goes well with everything. Serve over rice, noodles or grain of choice. Here's how I do it:


Ingredients:

1 cup pumpkin puree

1 large bunch Gailan, stems trimmed off

1 small red onion, chopped

2 cloves garlic, minced

1" fresh ginger, grated, or powdered ginger

1 chili pepper chopped or crushed red pepper

1 tsp ground coriander

1 tsp garam masala

1/2 cup coconut milk

juice of 1/2 lime

chopped fresh cilantro for garnish (optional)


In a skillet add some olive oil and heat then brown the tofu (or protein) on each side, remove and set aside. Add the gailan to the skillet with some water, and steam for 8 mins till it's softened a bit, drain in colander set aside. In the same skillet add more oil (or butter) and saute the onions, garlic, chili pepper and ginger for 3-5 mins, add some salt. Add the pumpkin puree, garam masala, ground coriander, lime juice and simmer another 3-5 mins then add the coconut milk and continue simmering another few mins. Chop the gailan into bite size pieces, add to the skillet till it heats up then add the tofu/protein at the end and simmer till it's all piping hot. Serve in bowls with chopped cilantro on top.




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