Semana Santa Sin Carne!

Curried Coconut-Pumpkin Stew

From Martha Stewart Body + Soul

Ingredients (la receta dice que es para 4 a 6 personas, pero en verdad da para 3 personas y yo no como mucho!)

• 2 tablespoons light olive oil
• 1/4 cup red onion, minced
• 4 cloves garlic, minced
• 1 jalapeno pepper, ribs and seeds removed, finely chopped
• 1 teaspoon minced fresh ginger
• 2 teaspoons curry powder
• 1 1/2 cups peeled, cubed (1-inch), seeded pumpkin
• 1 cup light coconut milk
• 1 cup rice milk
• 1 pound extra-firm tofu, cut into 1-inch cubes
• 1 red bell pepper, ribs and seeds discarded, cut into 1-inch cubes
• 1 tablespoon freshly squeezed lemon juice
• Salt and pepper to taste
• 1/4 cup fresh cilantro leaves

Directions

1. In large, heavy pot over medium-high heat, heat oil. Saute onion, garlic, jalapeno, and ginger until fragrant, about 1 minute. Add curry powder and pumpkin. Cook and stir for 1 minute.


2. Stir in coconut milk and rice milk; bring to a boil. Lower to a simmer; cover and cook for 15 minutes. Add more milk or water if needed.


3. Add tofu and red bell pepper. Simmer for another 5 to 10 minutes, uncovered, or until pumpkin is tender. Season with lemon juice, salt, and pepper. Garnish with whole cilantro leaves. Serve hot.

notas:

-la leche de arroz se consigue en el mercado, es un poquito cara, pero lo que te quede lo puedes usar como leche normal.

-el tofu se consigue en lotte market en los palos grandes (viene en agua, se la tienes que cambiar cada cierto tiempo y solo dura 2 semanas fresco. antes de cocinarlo presionalo un poco sobre papel absorbente para que quede más firme!)

-sirvelo sobre arroz integral o blanco para que absorba la salsa. mmm!