Riesling is delicious with spicy food, and this curry has just enough of a kick to make it a perfect match. Plus, it’s super healthy and delicious for a weeknight dinner. Serve with brown rice.
- 1 kabocha squash (pumpkin), peeled and cut into 1 inch chunks
- 1 1/2 cups coconut cream
- 2 tbsp. red curry paste
- 2 cups water
- 2 garlic cloves, minced
- 1 tbsp. fish sauce
- 1 tbsp. soy sauce
- 1 lb. tofu
- 1 tbsp grapeseed oil
- 1 cup peas
First, prepare the tofu. Lay a towel onto a baking sheet. Cut the tofu into cubes and spread in an even layer on the towel. Cover with another towel and another baking sheet, then add a stack of plate to weigh it down. Set aside.
In a large saucepan over medium heat, add the pumpkin and water and stir. Allow to cook slowly for about 15 minutes or until pumpkin is fork tender. In another non-stick pan, add the grapeseed oil and tofu. Brown the tofu evenly on each little side.
Back in your saucepan, add the coconut cream and curry paste to the pumpkin, and stir to combine. Simmer about 5 minutes, then add garlic, fish sauce, and soy sauce. Stir and simmer another 5 minutes. Add the tofu and peas and season for your taste. (If you like it spicier, feel free to add a few drops of sriracha sauce.)
