Kabocha Curry with Tofu

By Feed The People - Puna, Hawaiʻi Island

Louis Hansel via Unsplash

Ingredients

1 Tbsp canola oil

1/2 each yellow onion, chopped

1 Tbsp curry powder

1 tsp cumin, ground

1 tsp turmeric

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp cinnamon

1/2 tsp ginger, powdered

1 1/4 lb Kabocha squash, peeled, seeds removed and cut into cubes

1 Tbsp sugar

1 can coconut milk

1/3 block tofu, cubed

1 eggplant, cut into 1/2 inch slices

TT salt and black pepper

steamed rice

*Optionally you can also add a can of garbanzo beans and/or any green veggies you have on hand such as kale, green beans, spinach or broccoli.

Directions

In a large pot, over medium-high heat, warm the oil and sauté the onions until translucent.

Turn heat down to low, add the spices and stir to combine and toast.

Add the squash, sugar and coconut milk, bring to a soft boil, reduce heat and simmer covered for 5 minutes.

Add the tofu and eggplant (and any other optional ingredients you desire), stir, re-cover and continue simmering for 8-10 minutes, until the vegetables are tender. Season with salt and pepper to taste.

Serve over hot rice.

Recipe edited by Sarah Burchard