Cue the bugle…
Wow, can you believe it’s been nearly a month? I know from the feedback I’ve been receiving that many of you have been thoroughly enjoying these daily posts, trying out the recipes and learning invaluable new information. I’ve enjoyed it too – so much so that I’ve decided to maintain the blog, although I won’t be posting daily anymore (because my poor long-suffering partner is feeling like a computer widower).
I’d love to hear from you, my beloved readers, to find out what has been most valuable and useful for you; which recipes have you enjoyed the most; and what issues would you like me to cover in future posts?
And here’s my recipe du jour:
Thai pumpkin and tofu curry
- 1 tbsp pre-made Thai red curry paste (or to taste) – recipe below
- 400 g can light coconut milk
- 600 g water or low-salt vegetable stock (I used Dr Fuhrman’s VegiZest in water)
- 1 medium pumpkin (mine weighed 800 g), peeled and cubed
- 1 medium eggplant, diced
- 140 g sliced mushrooms
- 200 g peas (fresh or frozen)
- 1 bunch bok choy, shredded
- 350 g firm tofu, cubed (I used Blue Lotus Sweet Chilli Tofu Nuggets)
- 1 tablespoon balsamic vinegar
- juice of 1 lime
- coriander leaves to garnish
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 simmer for 5 more minutes. Add peas, bok choy, tofu, balsamic vinegar and lime juice, and simmer for 5 minutes. Serve garnished with chopped fresh coriander.
- 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
Blend all ingredients until quite smooth. Store in a screw-topped jar in the fridge for up to 1 week.
- 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.
- 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.