Friday morning while picking up a few things at World Market, I spotted a few bags of smoked Basmati rice on one of the shelves. Curious to see what it was, I picked up the bag to read the label. Immediately, a slightly smoky scent tickled my nose. So the bag promptly went into my basket, along with the stuff I really needed…
When it came time to cook dinner later that evening, I decided on a pumpkin curry after noticing half of a Kuri squash in the fridge, along with a few other veggies that needed to be used up. It turned out to be a great edible idea!
The first time I ever tasted a Thai pumpkin curry, a girlfriend and I had gone out to dinner at a new Thai restaurant in town. The place was packed and the air fragrant with the aromas of spices. Music was playing quietly in the background, as we enjoyed a peaceful dinner overlooking the bustling 4th Street in downtown Santa Rosa, California.
Remembering that evening just made me realize how long ago that was… about 20 years! Yikes!
Pumpkin curry has been a favorite of mine ever since!
As to the smoked Basmati rice, it was incredible. I followed the directions on the bag and the rice turned out fluffy, lightly smoky and super yummy!
These days I rarely go out for Thai food, especially curries. Not only are they easy and quick to make, but also tastier and healthier than what many restaurants serve..
Here’s the recipe:
- a little coconut oil
- 1 or 2 shallots, peeled and minced
- Thai red curry paste ( I used about 1/3 of a cup for spicy )
- 1 tub ( 16 oz ) of extra firm tofu, drained, dried off and cubed
- 1 can ( 14 oz ) coconut milk
- 2 cups peeled and cubed winter squash
- 1 zucchini, cut into half moons
- 1 yellow squash, cut into half moons
- 1 large red bell pepper, cut into bite size pieces
- a sprinkle of sea salt
- chopped fresh cilantro and mint
Put on your rice before you start the curry.
Heat a little coconut oil in a heavy bottomed deep pan.
Add the shallot and sauté until fragrant.
Next, add the curry paste ( less for a mild curry) and cook for a few minutes.
Put in the tofu and gently stir until it’s covered with the curry paste.
Pour in the coconut milk and an additional 12 ounces of water.
Stir and add the cubed winter squash to the pot.
Partially cover the pot and gently simmer for about 10 minutes.
Add the zucchini, yellow squash and bell pepper.
Stir, partially cover the pot again and cook until the veggies are tender, but not mushy.
Taste for seasoning and adjust.
Right before serving, sprinkle the curry with the minced herbs and a generous squeeze of fresh lime juice.