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     Title: Hi-Protein Vegan Pumpkin Curry
Categories: Thai
     Yield: 8 Servings

     2 c  Pumpkin; 1" cubes
     1 tb Extra virgin olive oil
    16 oz Super firm tofu
   1/4 c  Thai red curry paste
     6 c  Vegetable broth
   1/2 c  Onion; sliced
     3 cl Garlic; minced
   1/2 c  Red bell pepper; chopped
     1 c  Zucchini; chopped
     1 c  Apple; chopped
     2    Green Thai chili; chopped
 1 3/4 c  Cannellini beans
     2 tb Gochujang
   1/2 c  Pumpkin puree
     1 tb Soy sauce
     1 tb Maple syrup
   1/2 ts Sea salt
     1 ts Black pepper
     1 cn Light coconut milk (white
          - part only)
     8    Fresh Thai basil leaves;
          - up to 10
   1/4    Toasted pumpkin seeds

 Preparation time: 15 minutes
 Cooking time: 20 minutes

 A delicious, hi-protein, and hearth healthy Thai-inspired curry
 that'll knock your socks off!

 Add your pumpkin cubes to a small pot of water. Bring to a boil and
 cook until fork tender (around 15 minutes in total). Drain and set
 aside.

 (Skip this step if using oil-free modification) While pumpkin is
 boiling, add extra virgin olive oil to a large pan or wok over high
 heat. When the oil begins to shimmer (about 1 minute), break your
 super firm tofu into 1" chunks into the pan. Sautè for about 7 to 8
 minutes, until they begin to brown. Set aside.

 In the same wok, add Thai red curry paste, along with 1 to 2 tb of
 vegetable broth. Cook over medium-high heat, stirring the paste until
 it begins to bubble. Add onions and garlic. Sautè until onions
 soften and garlic is fragrant (about 2 to 3 minutes). Add red bell
 pepper, zucchini, apple, green chili, and cannellini beans, along
 with gochujang, pumpkin puree, and maple syrup. Stir until all the
 veggies are evenly coated.

 Deglaze your pan with soy sauce, stirring so that the veggies are
 evenly coated. Then, add the rest of your vegetable broth, along with
 coconut milk (just the white part). Season with black pepper and
 extra salt (if you think it's necessary). Bring the contents to a
 boil and then reduce to your heat to low and cook until the
 vegetables are fork tender (around 7 to 8 minutes). Remove about 2
 cups of sauce and place in a bowl. Set this aside.

 Blend the rest with either an immersion blender (for chunkier sauce)
 or a traditional blender (for a smooth sauce). Place the blended
 sauce back in the pan. Add back the tofu (or add it uncooked if using
 oil-free modification), along with boiled pumpkin, and unblended
 portion of curry sauce. Stir until everything is well-combined. If
 the sauce is too thick for your taste, add a bit more vegetable broth
 over low heat until it reaches your desired consistency.

 To serve, add curry sauce to a bowl of long grain white or brown rice
 (or just serve with some lovely, rustic bread!). Drizzle with any
 left over coconut milk and garnish with fresh Thai basil leaves,
 toasted pumpkin seeds, and a crack of black pepper.

 Recipe by Joanne Molinaro

 Recipe FROM: <https://thekoreanvegan.com/
 hi-protein-vegan-pumpkin-curry-with-tofu/>

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