Red & Orange Curry

It is finally time for a new recipe. I did quite a bit of traveling these past few weeks, so my apologies for neglecting the blog a bit.

To me, curry is probably the ultimate vegan staple. If you go to a restaurant that has at least one vegan item on the menu, rest assured, 9 out of 10 times it will be curry. Most likely sweet potato or chickpea. Am I right? Don’t get me wrong, I appreciate the effort of restaurants trying to serve to all of their costumers needs and I love a good curry. But come on, not every single time!So after a while, I got pretty sick of eating curry and I stopped. Until I went to Sri Lanka, where I fell in love with curry again. Not only, there, the curry tasted better than any curry I’ve ever had before, the variety was also almost overwhelming. So here we are, after trying (it obviously didn’t come close to the real thing) to remake my favorite Sri Lankain Dishes in a blogpost, I have another curry recipe for you guys.

I found myself with a lot of oranges and veggies left over in my studio last week, this recipe is pretty much the result of a little fridge clean out and I love how it turned out. It not quite as rich as some other curries might be but the tanginess of the oranges makes for an amazing flavor. I’m pretty sure I’ll be remaking this one quite a few times this winter and I hope you will too.

Serves 3-4.

Ingredients:

  • 1 white onion
  • 3 tbsp of canola oil
  • 2 tbsp of red curry paste
  • 2 tbsp of minced ginger
  • 1 red bell pepper
  • 1/2 block of Tofu
  • 1 can of coconut milk
  • 1 cup of vegetable stock
  • 1 cup of orange juice
  • 200g of cubed pumpkin (hokkaido)
  • skin of one orange
  • Salt to taste
  • 2-3 handle of baby spinach
  • 3-4 cups of coked basmati rice
  • a few stalks of cilantro

Method:

  1. Cut the onion into small cubes and mince the ginger.
  2. Heat 1 tbsp of canola oil in a large soup pot and add the onion and the ginger and cook until translucent.
  3. While the onion and the ginger is cooking whisk together the remaining canola oil and the red curry paste. Then cut the bell pepper and the tofu into cubes and add to the pan together with the oil and red curry paste.
  4. Fry for a few more minutes.
  5. Next add the vegetable stock, orange juice and coconut milk as well as the orange skin and the pumpkin.
  6. Cook for about 30-40 mins.
  7. Finally add some salt if necessary and then serve with a side of rice, baby spinach and cilantro.

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