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EAST MEETS WEST CURRY

Calabaza curry

Calabaza plays two roles in this curry. A calabaza purée blends nicely with red curry paste and calabaza bite-sized pieces make a nice addition to the veggies in the curry. Calabaza is also known as the West Indian pumpkin. Think of it as a favorite veggie of the West Indies going quite well in a dish from India (or the East Indies, if you'll allow).

INGREDIENTS:

3 tbs vegetable oil
1" fresh ginger, grated
1 package extra firm tofu, drained and cut into 1" cubes
1/4 cup red curry paste
1/2 cup baked calabaza, puréed
1 can (14 oz) coconut milk
1 tsp salt
1 tsp sriracha sauce
2 cups baked calabaza in 1/2" chunks, for baking how-tos...
4 cups of thinly sliced vegetables (e.g., broccoli, cauliflower, carrots)
2 tbs fresh basil, chopped

Yield: 4 servings
Prep time: 35 minutes, plus 40 minutes calabaza baking.

How to prepare ginger   Cooking with calabaza

DIRECTIONS:

1. Over medium-high heat, add oil and ginger to a wok. Sauté for 3 minutes.
2. Add tofu, sauté 2 to 3 minutes.
3. Add the curry paste and calabaza purée, stir to coat.
4. Add coconut milk, salt and sriracha. Stir to combine. Bring to a boil.
5. Add cooked calabaza pieces and vegetables and basil. Return to a boil. Reduce heat and bring to a simmer. Simmer 20 minutes, stirring occasionally.
6. Serve warm over rice.



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