Thai Pumpkin and Tofu Curry

Ingredients:

3/4 cup brown rice
1 1/2 cups water
1 tbsp red curry paste (or to taste) – recipe below
400 g can light coconut milk
600 ml water or low-salt vegetable stock (I used 1 tbsp Dr Fuhrman’s VegiZest in 600 ml water)
1 medium pumpkin (mine weighed 600 g), peeled and cubed
1 medium eggplant, diced
150 g sliced mushrooms
1 head broccoli, chopped into florets
200 g peas (fresh or frozen)
1 bunch bok choy, shredded
350 g firm tofu, cubed (I used Blue Lotus Sesame Tofu Nuggets)
1 tablespoon balsamic vinegar
Juice of 1 lime
Coriander leaves to garnish

Method:

Bring 1 1/2 cups water to the boil, add rice, turn down heat and simmer, covered, for 30 minutes.

Meanwhile, heat 1 tablespoon of water in a non-stick pan, add curry paste and saute for 30 seconds.

Add eggplant and pumpkin and toss to coat. Stir in the coconut milk and stock, bring to the boil, cover and simmer gently for 10 minutes.

Add mushrooms and broccoli and simmer for 5 more minutes.

Add peas, bok choy, tofu, balsamic vinegar and lime juice, and simmer for 5 minutes. Serve over rice, garnished with chopped fresh coriander.

Red Curry Paste

Ingredients:

2 or more fresh red chillies, deseeded
5 cloves garlic, peeled
2 stalks fresh lemongrass
Bottom stems from a large bunch of fresh coriander
2.5 cm fresh ginger or galangal, peeled
1 large shallot
Zest of 1 lime (just the green part)
2 tsp ground coriander
1 tsp white or black peppercorns

Method:

Blend all ingredients until quite smooth. Store in a screw-topped jar in the fridge for up to 1 week.

Notes:

1. I use coconut milk infrequently due to the high saturated fat content and relatively low nutrient per calorie density, but it does add a lovely flavour to Thai dishes.
2. I use balsamic vinegar in place of soy sauce, fish sauce, and other salt-laden sauces. It has a delightful sweet-sour flavour that enhances Asian-style recipes.