Continuing on the chili kick I picked myself up a pumpkin and some fancy mushrooms, oyster and shitake and got my tofu pressed. I’ve never had tofu in a curry before and I had high hopes for it being pretty incredible.
Roasted pumpkin and red pepper, sautéed mushrooms and tofu, all brought together in a whole load of the most amazing curry sauce ever. I fell in love at first bite. The tofu was perfectly tender and worked incredibly well in the curry. Why I haven’t used tofu in a curry before is beyond me.
The flavour of the mushrooms shone through beautifully and retained they’re texture the way good mushrooms should. I made myself more sauce than I usually would as I was going for deep bowl full of curry and I wanted every mouthful to be accompanied by some sauciness.
I even had a spoon on hand to make sure none of it went to waste but I somehow manage to scoop every mouthful up with a single fork. The beauty of having your veggies and tofu diced to the perfect bite size pieces!
Or if you’re like me and not overly particular when it comes to looking pretty while you eat you’ll be able to squeeze in a bit of everything all in one go.
Toasted cashews and fresh coriander over the top….It was simply the best curry I’ve ever had. The pumpkin was delicious. I was tempted to stick in some roasted butternut squash but I decided to switch it up a bit and step away…slowly…from the butternut squash. If I eat any more of them I might just turn in to one!
Sweet pumpkin, lots of tofu, and a couple more of my favourite veggies drenched in a creamy coconutty luscious spicy curry sauce. It’s the food dreams are made of.
Do you have an all time favourite curry?
Pumpkin Tofu Mushroom Curry
Servings – 1
Preparation Time – 5 minutes
Cooking Time – 35 minutes
Coconutty Curry Sauce
- 125ml (1/2 cup) coconut milk
- 250ml (1 cup) vegetable stock
- 1/2 small white onion finely chopped
- 1 tsp olive oil
- 1 clove of garlic minced
- 1/4 tsp turmeric
- 1/4 tsp cumin seeds
- 1/4 tsp coriander
- 1 small red chili finely diced
- 2 tsp tomato puree
- 1/2 tsp xanthan gum
- 1/4 tsp black pepper
- 1/4 tsp salt
Tofu and Veggies
- 200g (7oz) tofu diced and cut in to triangles
- 1 cup shitake and oyster mushrooms
- 1/2 red bell pepper sliced
- 1 small baby pumpkin (1 cup diced)
- 2 tsp olive oil
- 1/2 tbsp fresh coriander
- 2 tbsp cashew nuts
- Preheat oven to 180C (350F).
- Place red pepper and pumpkin in the oven on a non stick baking tray, coated in one tsp of the olive oil. Roasted for 30 minutes, turning at least once.
- Add the rest of the oil to pan along with the mushrooms and tofu and cook for 5-6 minutes. Remove and set to one side.
- The last of the olive oil, garlic and onion go in the pan and are cooked for 3-5 minutes, until onion is translucent. Add all the spices for the sauce, along with the fresh chili to the pan and cook for a further 2 minutes.
- Remove, place in a jug and blend to a paste using a hand blender.
- Return puree to the pan and cook for a couple of minutes before adding in all other ingredients with the exception of the xanthan gum. Bring to the boil, cover and simmer for 10-15 minutes.
- Add xanthan gum to the sauce, remove from the heat and blend for a minute or two until desired consistency.
- Return to the heat and add in tofu, mushrooms, red pepper and pumpkin. Heat through for 3-5 minutes.
- Place cashews in a dry pan and toast for over a medium heat, tossing to ensure they don’t burn while the curry heats through.
- Serve curry topped with cashews and fresh coriander.