Pumpkin Coconut Curry with Fennel & Jasmine Rice

Pumpkin Coconut Curry

with Fennel & Jasmine Rice

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dinner

Curry can be both a dish and an ingredient! In this recipe, we use a panang curry paste that is made by grinding fresh ingredients such as cumin, turmeric, chiles, and garlic to form a thick pureé. We combine this fragrant paste with coconut milk and pumpkin to create a unique and highly memorable flavor.

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
810
FAT
21g
CARBOHYDRATES
131g
PROTEIN
27g

MAIN INGREDIENTS

  1. ¾ cup jasmine rice
  2. 1 shallot
  3. 2 cloves garlic
  4. 1 fennel bulb
  5. 1 carrot
  6. 7.5 oz Wildwood® organic extra firm sprouted tofu
  7. 1 tsp curry powder
  8. 1 tbsp agave
  9. 1 tbsp panang curry paste
  10. ⅓ cup pumpkin puree
  11. 5.5 oz coconut milk
  12. ½ cup green peas
  13. 2 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Small saucepan with lid
  • Baking sheet
  • Large pot

INSTRUCTIONS

1
Cook the rice
Preheat the oven to 425°F. Add jasmine rice,1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Reduce heat to low and cook, covered, until all the water is absorbed and rice is tender, about 15 to 18 minutes.
2
Prepare the vegetables
Peel and mince the shallot. Peel and mince the garlic. Cut the fennel in half, remove the v-shaped core, and thinly slice the bulb. Peel and dice the carrot. Drain the tofu, pat dry with paper towels, and cut into 1 inch cubes.
3
Bake the tofu
Place the tofu on a baking sheet and toss with 1 tbsp vegetable oil, curry powder, agave, and a pinch of salt and pepper. Bake the spiced tofu until browned, about 12 to 15 minutes, flipping halfway through.
4
Start the curry
Place a large pot over medium-high heat with 1 tbsp vegetable oil. Once hot, add the minced shallot and cook until softened, about 2 to 3 minutes. Add the minced garlic and cook until fragrant, about 30 seconds. Add sliced fennel, diced carrot, and a pinch of salt and pepper and cook, stirring frequently, until tender, about 3 to 5 minutes.
5
Finish the curry
Add the panang curry paste to the vegetables and stir until fragrant, about 1 minute. Add the pumpkin pureé, coconut milk, and ½ cup water. Reduce heat to low and simmer the pumpkin coconut curry until slightly thickened, about 5 to 8 minutes. Add green peas, taste, and season with salt.
6
Serve
Divide the jasmine rice between large bowls. Top with pumpkin coconut curry and baked spiced tofu.