Ingredients
2 tablespoons light olive oil
1/4 cup red onion, minced
4 cloves garlic, minced
1 jalapeno pepper, ribs and seeds removed, finely chopped
1 teaspoon minced fresh ginger
2 teaspoons curry powder
1 1/2 cups peeled, cubed (1-inch), seeded pumpkin
1 cup light coconut milk
1 cup rice milk
1 pound extra-firm tofu, cut into 1-inch cubes
1 red bell pepper, ribs and seeds discarded, cut into 1-inch cubes
1 tablespoon freshly squeezed lemon juice
Salt and pepper, to taste
1/4 cup fresh cilantro leaves
Preparation
In large, heavy pot over medium-high heat, heat oil. Saute onion, garlic, jalapeno, and ginger until fragrant, about 1 minute. Add curry powder and pumpkin. Cook and stir for 1 minute.
Stir in coconut milk and rice milk; bring to a boil. Lower to a simmer; cover and cook for 15 minutes. Add more milk or water, if needed.
Add tofu and red bell pepper. Simmer for another 5 to 10 minutes, uncovered, or until pumpkin is tender. Season with lemon juice, salt, and pepper. Garnish with whole cilantro leaves. Serve hot.
