Mitch’s magnificent dinner

My kids continue to impress me with their recipe choices :).

Tonight Mitch cooked, for dinner:

Thai pumpkin and tofu curry


3/4 cup brown rice
1 1/2 cups water
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 1 tbsp Dr Fuhrman’s VegiZest in 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


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.

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.


  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.

Thai pumpkin & tofu curry

And for dessert:

Chocolate mint bars

2 cups cooked black beans or well-rinsed canned black beans
10 medjool dates, pitted
2 tbsp almond butter
1 tsp vanilla
1/2 cup chopped, fresh mint
2 tbsp dessicated coconut
1/2 cup cacao (raw chocolate) powder
1 tsp ground chia seeds

Preheat oven to 100°C.

Blend the black beans, dates, almond butter and vanilla in a food processor or high powered blender until smooth. Add the remaining ingredients and blend again. Pour into a square baking pan lined with baking paper. Bake for 1 1/2 hours. Cool completely before cutting into small squares.
Store in a covered container in the refrigerator up to one week.

Chocolate mint bars


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