(Nearly) the last post – and a delicious Thai pumpkin curry recipe

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.

Curry paste

  • 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.

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.
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2 responses to this post.

  1. Posted by Deb Morgan on July 20, 2010 at 7:53 am

    Well, it is sad that it is coming to an end. I have loved all the posts, probably the most helpful for me has been the information on beans, lentils and legumes and how to cook them. The recipes have been fantastic inspiration and definitely a very close second. Partly because they come in a bit at a time, so they don’t seem overwhelming and partly because most are pretty easy to make for a time poor cook. While I haven’t tried all the recipes yet the 2 favourites so far have been the Moroccan Pumpkin and Lentil Soup and John’s World Famous Vegetable Lasagne. The Moroccan soup is probably the winner in our books – it was so popular that I am making it for a dinner party for my husbands colleagues this weekend. Thanks for all the inspiration:)

    Reply

  2. Hi Deb
    Thank you so much for participating. I LOVE that Moroccan soup too. So many people think that healthy eating must be bland and boring. No way!!! Even hard-core carnivores will eat healthy plant-based fare if it taste good.
    xx Robyn

    Reply

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