Pumpkin Coconut Curry

Ingredients

• 2 cups cubed extra-firm tofu
• extra-virgin olive oil, for drizzling
• ½ teaspoon sriracha
• 2 cups broccolini, chopped into 1-inch pieces
• 2 cups green beans, chopped into 1-inch pieces
• 2 scallions, chopped into 1-inch pieces
• 4 radishes, halved or quartered
• pinch of red pepper flakes
• lime wedges, for serving
• 1 cup roasted sugar pie pumpkin mash* (not canned)
• 1 cup light coconut milk
• 3 teaspoons red curry paste
• 1 garlic clove
• 1 tablespoon fresh lime juice
• sea salt and freshly ground black pepper
• 1 to 3 tablespoons water, as needed, to thin

Instructions

1. Make the pumpkin curry sauce: In a blender, puree the pumpkin mash, coconut milk, curry paste, garlic, lime juice, and a few generous pinches of salt and pepper until smooth. Set aside.
2. Preheat the oven to 350°F and line a baking sheet with parchment paper. Toss the tofu with a drizzle of olive oil and a pinch of salt and pepper. Bake until golden brown around the edges, 15 to 20 minutes. Remove from the oven and toss it with the sriracha.
3. Meanwhile, place the broccolini, green beans, scallions, and radishes into a steamer basket with a pinch of salt and a light drizzle of olive oil. (I like to use a bamboo steamer). Steam until tender, but still vibrant (broccoli, about 10 minutes, green beans, scallions and radishes, about 15) You could also saute these vegetables in a skillet.
4. If necessary, reheat the pumpkin curry sauce. If it's too thick, add a few tablespoons of water to thin. Assemble bowls with about ½ cup of the sauce, the steamed vegetables, tofu, and a pinch of red pepper flakes. Serve with lime wedges.