Pumpkin Curry Plate

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 bunch

Broccoli Rabe

225 g

Sugar Snap Peas

1 bunch

Radishes

1 pckg

Firm Tofu

cut into 1-inch cubes

to taste

Scallions

70 g

Red Curry Paste

225 g

Canned Pumpkin Purée

1 clove

Large Garlic

15 mL

Extra-Virgin Olive Oil

Cooking Instructions

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Step 1

Preheat oven to 350 degrees F (180 degrees C). Place Canned Pumpkin Purée (225 g) , Red Curry Paste (70 g) , and Garlic (1 clove) into a blender or food processor. Blend until uniform.

Step 2

Quarter Radishes (1 bunch) .

Step 3

Toss Firm Tofu (1 pckg) in Extra-Virgin Olive Oil (15 mL) and bake for 15 minutes in the oven or until light brown around the edges.

Step 4

Use a bamboo steamer if you have one. Steam Sugar Snap Peas (225 g) and radishes for 5 minutes. If you do not have a bamboo steamer, you can rig one up with a strainer and large sauce pot. Boil water under the strainer and cover with a lid.

Step 5

After 5 minutes, add the Broccoli Rabe (1 bunch) to the steamer, and steam for another 10 minutes.

Step 6

Plate all the vegetables with tofu and top with pumpkin sauce and Scallions (to taste) . Enjoy!!