Skip to main content

Servings: 4 people

Ingredients

Cilantro Rice:

  • 1 cup uncooked quinoa OR 2 cups cauliflower rice
  • 2 cups vegetable broth or water
  • ⅓cup chopped cilantro
  • Juice of 1 lime
  • Salt and pepper

Crispy Tofu:

  • 1 block extra-firm organic tofu, drained, pressed, and chopped into cubes (see note)
  • 1 tablespoon arrowroot starch
  • Salt and pepper

Pumpkin Curry:

  • 1 tablespoon coconut oil or oil of choice
  • ½ cup diced onion (½ medium)
  • ½ cup diced carrot (1 large)
  • 4 cloves garlic, chopped
  • 2 teaspoons grated ginger
  • 4 cups broccoli florets and stems
  • 2 13.5 ounce cans coconut milk
  • 1 15 ounce can pumpkin puree (or 1 ¾ cups pureed, fresh pumpkin)
  • 1 tablespoon curry powder
  • 1 teaspoon cinnamon
  • ½ teaspoon cayenne (optional)
  • Salt and pepper

Optional for Serving:

  • Lime wedges
  • Fresh herbs (such as cilantro, basil, mint)
  • Crushed red pepper

Instructions

Cook rice:

  1. Add uncooked rice and vegetable broth to large saucepan and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, or until water is absorbed. Remove from heat and stir in cilantro, salt and pepper. Fluff with a fork and set aside.
  2. If using cauliflower rice, simply heat cauliflower in a warm saute pan for a few minutes and mix in everything except the broth.

Download recipe >