Pumpkin Curry

While living in Cape Town, I fell head-over-heals in love with curries.  Curry probably isn’t the first thing that comes to mind when you think of Southern Africa, but the Malay or rather “Cape Malay” food, in South Africa will knock your socks off!  During colonization, Malay people were brought to the Cape as slaves.  Over the years, their foods and traditions became an integral part of South African Society.


While my curry making abilities will probably never compete with the Cape Malay Aunties, I’m always working to create a fusion of curry goodness from all the different recipes I’ve enjoyed.

pile the veggies in!

Ingredients:

  • Extra-virgin olive oil
  • ½ pumpkin, cubed
  • 3-4 garlic gloves, minced
  • ½ large yellow or white onion, chucked
  • 4 large shitake mushrooms, sliced
  • 1 large bell pepper
  • 1 carrot
  • 1 zucchini
  • 1 large eggplant, cut in rounds
  • 1 large tomato
  • 1 Tbls curry powder
  • ½ tsp turmeric
  • ½ cup vegetable broth
  • 1 14 oz can coconut milk
  • salt and pepper to taste
  • ½ block tofu
  • coconut oil
  • pineapple slices
  • cilantro to garnish

Directions:

  •  Soften pumpkin cubes in olive oil over medium heat
  • Add in onion chunks and garlic and sauté
  • Stir in mushrooms, bell pepper, carrot, and eggplant
  • Mix in curry powder, turmeric, and vegetable broth
  • Bring to a light boil
  • Add in tomato and coconut
  • Let simmer, stirring every few minutes
  • Heat 1 Tbls coconut oil in a frying pan
  • Rinse tofu, pat dry, and cut into cubes
  • Add to coconut oil with a little salt and pepper
  • Stir every few minutes so the tofu gets evenly cooked on all sides—we like it crispy!
  • Spoon curry over brown rice, barley, or grain of choice
  • Lay tofu and pineapple slices on top
  • Garnish with cilantro*
  • Enjoy!
Happy Eating!

*No cilantro to be found so I just added a little lettuce to make it pretty!

Coconut milk changed my life.

We don't eat a ton of tofu so we get pretty excited when its a tofu day!

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