- Yield: 4 servings
- Prep Time: 35 minutes
- Cook Time: 40 minutes
Calabaza curry
Where east meets west in this curry. Calabaza plays two roles in this curry. A calabaza purée blends nicely with red curry paste and calabaza bite-sized pieces make a nice addition to the veggies in the curry. Calabaza is also known as the West Indian pumpkin. Think of it as a favorite veggie of the West Indies going quite well in a dish from India (or the East Indies, if you'll allow).
Ingredients
- 3 tbs vegetable oil
- 1" fresh ginger, grated
- 1 package extra firm tofu, drained and cut into 1" cubes
- 1/4 cup red curry paste
- 1/2 cup baked calabaza, puréed
- 1 can (14 oz) coconut milk
- 1 tsp salt
- 1 tsp sriracha sauce
- 2 cups baked calabaza in 1/2" chunks
- 4 cups of thinly sliced vegetables (e.g., broccoli, cauliflower, carrots)
- 2 tbs fresh basil, chopped
Instructions
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Over medium-high heat, add oil and ginger to a wok. Sauté for 3 minutes.
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Add tofu, sauté 2 to 3 minutes.
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Add the curry paste and calabaza purée, stir to coat.
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Add coconut milk, salt and sriracha. Stir to combine. Bring to a boil.
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Add cooked calabaza pieces and vegetables and basil. Return to a boil. Reduce heat and bring to a simmer. Simmer 20 minutes, stirring occasionally.
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Serve warm over rice.
Tips for cooking calabaza...