Do you ever have one of those nights when you start to cook dinner and realise you didn’t properly read the instructions, try to rush through steps as everything is taking longer than anticipated and expect a mediocre dinner at best? And then are stunned when it is superbly delicious? I had that night with this dinner. I live for routines and I have dinner ready at 6pm every night when my hubby walks through the door. The night I made this, I sailed through the door at 5:45, quickly read the directions of the recipe and realised the dish itself had to simmer for half an hour and I still had to do all the prep work. Commence freaking out!
I realised I was missing some things, hurriedly threw some things together and man oh man, did it ever work out =)
Curried Kabocha Squash (adapted from Gena’s Kabocha Squash & Tofu Curry) serves 4
1 cup of jasmine rice + 2 cups of water
Start by soaking your rice for 10 minutes. Rinse it well under cold water until the water runs clean. Add the rice and 2 cups of water to a pot and bring it to a boil. Once boiling, turn the heat down and allow it to simmer for 15 minutes. You can make the squash while it’s cooking.
1 tbsp coconut oil
1 tbsp fresh minced ginger
1 small kabocha squash, peeled, de-seeded & chopped into bite-size pieces
1/2 cup water + 1.5 cups coconut milk (I used leftover coconut milk I had from making coconut cream frosting)
1 pound of super firm tofu (I use WildWood sprouted tofu), cubed
1 red pepper, chopped
1/2 tsp salt
Start by heating a wok on the stove and add the coconut oil. Once warm, add the ginger and sauté for a few minutes. While this is cooking, prepare the curry paste. Add the remaining ingredients and the curry paste (see below) and bring it to a gentle boil, then lower the heat to medium and allow it to simmer for half an hour.
Homemade curry paste (I never have this on hand, so I just threw the ingredients together hoping it would turn out – it did!)
1 tbsp curry
1 tbsp of tomato paste
1/2 tsp of salt
1/2 tsp chili flakes
the juice of 1 lime
1 tbsp of rice vinegar
1 tbsp of coconut aminos
Combine all ingredients into a bowl and add to the wok with the other squash ingredients.
We topped ours with fresh cilantro and some freshly squeezed lime juice.