Thai Red Curry with Pumpkin (or winter squash)
1/2 cup chopped onion
1-2 cloves garlic, minced
2 Tbsp. heat-tolerant oil
Red curry paste to taste (if you're a spice wimp like me start with a teaspoon. I used Thai Kitchen brand, which is widely available)
1 cup button or cremini mushrooms, quartered
1/2 cup-1 cup greens (I used collards, which worked well. If you use spinach add it right near the end of cooking so you don't kill it), cut in short ribbons
1 cup vegetable broth
1 can (14 oz.) coconut milk
1 lb. firm tofu, pressed and cut in bite-sized cubes
1 lb. raw pumpkin or deep-orange winter squash, peeled and cut in bite-sized chunks
1/4-1/3 cup canned bamboo shoots
3-4 Tbsp. soy sauce
2-3 tsp. dry sweetener (optional)
extra ginger or galangal to taste
rice vinegar, tamarind, or mango powder if you want it a little more tart
Saute the onion, garlic, and curry paste together in the oil until onions soften. Add the mushrooms and continue cooking until they darken and soften slightly. Add the collards, broth, coconut milk, pumpkin, and bamboo shoots. Stir well. Add remaining ingredients to taste. Simmer, uncovered, until pumpkin is tender.
Serve over jasmine rice. Should serve 4 easily.
This is a good one to make ahead so that the flavor can soak into the tofu.
Emmylou Harris - Red Dirt Girl - Red Dirt Girl