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:
- 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.
- If using cauliflower rice, simply heat cauliflower in a warm saute pan for a few minutes and mix in everything except the broth.
