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Today: This is not your mother's curry.
While few of us are total strangers to curry, I’d wager that many of us are accustomed to ordering in when the craving hits. I’ll speak for myself, anyway: it really wasn’t until I went vegan, and began exploring more global cuisines, that I realized how easy and delicious it can be to make curry at home. A little good curry paste and an assortment of favorite vegetables and legumes is all it takes.
I love this curry because it features two of my favorite ingredients: kabocha squash and tofu. Kabocha (also known as Japanese pumpkin) has a dense, almost creamy texture that’s quite unique, as well as an irresistible, deep orange hue. Preparing kabocha can be a pain, but once you’ve got it opened and chopped, you’ll be so glad you chose to use it over more conventional squashes.
More: You can even put kabocha squash on salad! Get Gena's recipe here.
Meanwhile, if you’re a tofu hater, this recipe may be the one that changes your mind. The complaint most commonly lodged against tofu is that it’s tasteless. This can be true, but once you’ve prepared tofu like this -- simmered gently in a fragrant, spicy broth -- you’ll find it hard to believe that you ever regarded it as bland.
1 white or yellow onion, chopped
1 clove garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons red curry paste
1 tablespoon organic sugar (you can substitute a tablespoon or two of agave or maple syrup)
2/3 cup vegetable broth
One 14- or 15-ounce can coconut milk
1 tablespoon soy sauce or tamari
1 green or red bell pepper, chopped
1 pound kabocha squash (Japanese pumpkin), peeled and cut into 1 1/2-inch chunks (about half of a large squash, or 1 small)
1 pound extra-firm tofu
1 to 2 tablespoons lime juice
1/3 cup cilantro, chopped
Lime wedges, for serving
Photos by James Ransom.