Yields 4 to 6 servings
For a long time, this was the dish that I brought to every Thanksgiving dinner I attended. Then I realized I love it so much that I shouldn’t limit myself to enjoying it just once a year. Now I serve it regularly for dinner over brown rice and load up on tons of fall goodness.
Ingredients:
1 tablespoon canola or vegetable oil (or 3 tablespoons water)
¾ cup diced red, white, or yellow onion (about 1 small onion)
2 cups water and 1 vegetable bouillon cube, or 2 cups vegetable broth
1 (13.5-ounce) can full-fat coconut milk
1 (15-ounce) can pumpkin purée
2 teaspoons ground cumin
2 teaspoons curry powder
Salt and pepper, to taste
Optional Additions:
1 (14-ounce) block extra-firm tofu, pressed and cubed, added after step 3 (see page 18)
Your favorite steamed veggies (I like broccoli, zucchini, kale, bell pepper, onion, and peas) added after step 3
Directions:
1. In a large pot over medium-high heat, heat the oil (or water).
2. Add the onion and sauté for 3 minutes or until it becomes translucent and tender.
3. Add the water and bouillon cube (or broth), coconut milk, pumpkin purée, cumin, and curry powder, and stir well to combine.
4. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
5. Remove from the heat. Add salt and pepper.
TONI’S TIPS:
>>This works great in the pressure cooker. Throw everything except the oil in the pressure cooker and cook on high pressure for 3 minutes. Then continue to step 4.
MY TIPS:
