Vegan Pumpkin Curry (with coffee!)

Roux

• 1 kabocha squash (2 lbs)
• 1 can tomatoes (400g)
• 2 c soy milk (440 ml)
• handful of cilantro (40g)
• 1/2 c brewed coffee (100ml)

Curry

• 2 ½ tbsp. fav curry blend
• 1 tsp cinammon
• ½ tsp cayenne
• 2 garlic cloves, minced
• 1.5 tbsp ginger (30g), minced
• 1 medium onion (300g)
• 1 package mushrooms (250g)
• 1 large carrot (150g)
• 1 c green beans, chopped (250g)
• 1 package of extra firm tofu, cubed
• 1/3 c soy sauce

1. 1

   Lightly steam 3/4 of the kabocha squash (around 700g) over the stove or in the microwave. Add kabocha, tomatoes, soy milk, cilantro and coffee into a high speed blender and blend until smooth. Set aside.

2. 2

   Fry the garlic, ginger and spices on medium high in a large pot (3 minutes or until fragrant).

3. 3

   Add in the onions and mushroom and sauté until the onions become translucent (around 4 minutes)

4. 4

   Add in the firm tofu, carrots, rest of kabocha (300g) and roux into the pot. Mix well and then bring the heat down and simmer covered for 30 minutes. Stir every 5-10 minutes.

5. 5

   Once the kabocha is soft, add in the green beans and soy sauce and mix. Serve over a bed of rice and top with lime juice and cilantro.