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Curried Coconut-Pumpkin Stew

Recipe photo courtesy of Maria Robledo

Coconut and rice milk are a cool complement to the warm spices in this Thai-themed dish.

Source: Body+Soul, October 2005



Cook's Notes

Serve this stew over brown rice or with whole-grain bread. You can also replace the pumpkin with squash or young carrots. The tofu, which is added to the stew in the last 5 to 10 minutes, absorbs the spicy flavors of the broth.

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How would you rate this recipe?
  • Allyssa2
    7 FEB, 2011
    I have everything but the rice milk, so I'll use more coconut milk. Actually I have winter squash instead of pumpkin, but it says you can substitute. I'm looking forward to trying this. Its not exactly winter weather here in California today (in the 70's on the 7th of Feb!), but we have all the winter veggies around so this is perfect. Don't want to use my oven!
  • AllyPally
    23 OCT, 2010
    I thought that this curry was good but didn't quite have enough kick for me. Maybe some lemongrass would have amped up the flavors a little. I might have just made it wrong but I wanted some more zesty flavors. I agree that more garlic, onion, and ginger would have made it even better. And, the full fat coconut milk would have made it a little creamier.
  • Juliawest
    29 OCT, 2009
    This turned out delicious with a few tweaks: I upped the garlic, jalapenos, onion and ginger. Also used an entire can of full-fat coconut milk and about a cup of water, and threw in a very small handful of sugar and some shakes of tamari and siracha. It was rich, warm, and full of flavor.
  • farmtwotable
    9 JAN, 2009
    Based on ingredients I had on hand, I made several alterations with a promising result. Firstly, I omitted the jalapeno, lemon, tofu and cilantro. With several apples from the fall harvest in my storage, I decided to add them in addition to the pumpkin. In place of the rice milk, I substituted hazelnut milk and changed the curry powder to cinnamon. Delicious results- Served with roast chicken breast and braised greens.
  • CarrieWatson
    1 DEC, 2008
    This was easy and yummy. Just enough kick. Perfect for a cold winter's night.
  • jandafrog
    8 NOV, 2008
    Tasty flavor but somewhat bland. Next time I'll try it with an extra jalapeno and ginger, or maybe a Thai chile. We're modest eaters at our house, and I'd say the recipe yields much closer to four servings than six.
  • superkungfugirl
    16 OCT, 2008
    Tasty - I served it on top of quinoa and it was great. Too spicy for my 2 year old so next time I'll leave out the jalapeno!

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