Kabocha squash cooked in a spicy red curry sauce with bright, crisp broccolini. This dish is full of textures, vegan with tofu, but without any coconut!
Ohh winter, how I love thee.
But really, I feel like one of a few Ohioans who likes winter. I LOVE the snow. The cold, grey, wet? Not so much, but as long as there is snow on the ground, I’m good. Last week, we had our first real snow fall, where we got about 3 inches. It was awesome! But since then, it has warmed up and rained. Bleh!
To get through the cold, cold winter, I know we all love hearty stews.
This Month’s Recipe Redux:
“Grab a Book & Cook
We’re playing a little party game at the end of 2016: Grab your nearest cookbook and ReDux the recipe on page 201, 16, 216 – or any combination of the number ‘2016.’ (Of course, please don’t forget to credit the original recipe and change enough of the recipe to make it your very own.)”
Over the past few years I’ve collected a huge collection (20ish?) of cookbooks, but I decided to go to Food 52 Vegan, by Gena Hamshaw of The Full Helping (formerly Choosing Raw).
I was definitely super tempted by the bread pudding at the end, but since I had *just* bought some kabocha, I haaaad to use it.
Now, we all know I love all cuisines, but especially Asian cuisines: Chinese, Japanese, Vietnamese, Thai, Filipino, all of it! :) However, Thai restaurants are a bit rough for me as many dishes contain coconut. And I HATE coconut. Despise it. Like, if you sit across from me, I beg of you to not order a coconut curry. So, I thought this would be a great time to test making it myself, sans coconut.
To make the the dish, I had to make the curry paste, for which I did a lot of research. You can easily buy it yourself, but I’d prefer to know everything in it.
- 1 cup white onion, diced
- 1" ginger knob, cut into matchsticks
- 3 cloves garlic, diced
- 1 tbsp cooking oil
- 4 cups kabocha squash
- 4-6 oz broccolini
- 1 package (14-16 oz) firm tofu
- 3 tbsp thai red curry paste*
- 1.5 cups vegetable broth
- 2 tsp low sodium soy sauce or alternative (tamari, coconut aminos, etc)
- cilantro, to serve.
- Heat oil in a large skillet over medium heat. Once warm, add the onions. Cook, covered but stirring occasionally, for 6-8 minutes, until soft. Add a pinch of salt, the garlic and ginger, and cook for another minute of two.
- Meanwhile, cut and seed the squash. Cut it into wedges then cut it into 1" pieces. I keep the skin on.
- Add the red curry paste to the dish and cook for a minute. Turn the heat up to high and add the broth, bring to a boil. Add the squash and cover, cook at a simmer, until squash is soft, about 10 minutes. Meanwhile, bring another medium pot of salted water to a boil. Add the broccolini and cook until fork tender.
- After the 10 minutes, add in the broccolini, tofu, and soy sauce/alternative. Cook another 3-5 minutes.
- Serve with cilantro, over noodles or rice.
- Broccolini is like longer, skinnier broccoli. You could use regular broccoli in a pinch.
- See post for notes on red curry paste
Now I have a few meals of spicy deliciousness for dinner the rest of the week, and with the leftover red curry sauce, it’s sure to show up again for dinners this winter.
Pin it here!
What are your favorite meals to make in the winter?
What are some of your favorite cookbooks?