The weather in Hong Kong is odd and it is trying to change seasons. I know that it is much colder in my home town and probably snowing in many regions already. However, when Hong Kong’s temperature drops from 90 degrees (32 degrees C) with down to the 70’s F (21 degrees C) and is windy, I have to crack out the sweaters (jumpers) and stay warm. I think my blood is getting thin after living in Asia all of these years.
My wise old Traditional Chinese medicine (TCM) teacher told me that, “Wind is the primary exogenous pathogenic factor in causing disease, since cold, damp, dryness and heat all depend on wind to invade the body and is the causative factor in many diseases.” So there you have it ! Cover your chest and back and neck when it is windy and wash you hands often and you too can avoid many of the nasty fall/winter colds.
When it is windy and damp outside I love eating warm soups, stews and curries. I crave comfort food! You are going to especially love this curry as it is a snap to put together and so warm and comforting and easy on the pocket book as well, as it is vegan.
I added lots of fresh grated ginger as I really did want to warm up from the inside out. I used a kabocha squash which is an Asian type of winter squash/pumpkin as this is what is plentiful in the Asian market. However, feel free to substitute with butternut squash, acorn squash, pumpkin or whatever your little heart desires.
If you used pre-made satay paste from a jar this curry dish is even easier. However, for my dish I made my satay paste from scratch so I could control the heat and flavors. When you make your own satay paste, you can make a little extra and enjoy some chicken satay on skewers or you can even make yours with almond butter if you have peanut allergies in your family.
I think tofu in this dish makes it really silky and delicious but if you are anti-tofu, some leftover roasted thanksgiving turkey or chicken would be marvellous in this curry as well.
Kobocha (pumpkins) has seeds just like a regular pumpkin so I roasted them in the oven for about 15 -20 minutes with a little salt and they were the perfect little garnish for this dish. It is perfect timing as it takes about 15-20 minutes for the curry to simmer and for the kabocha pumpkins to become tender so they were done at the same time. You have to love that!
I love how quick this satay kobocha curry comes together. It really is one of those dishes that you dump everything in the pot and let it simmer for about 20 minutes. I think the hardest part is removing the skin and chopping up your kabocha (pumpkin). Use a sharp knife and always cut downward and away from you. Be very careful as we need to keep all of your fingers during the upcoming holiday season.
Stay healthy, warm and take care.
Velvety smooth and rich tofu satay curry with kobocha (pumpkin), vegetables and fresh herbs.
- Satay Paste
- canola oil - 1 tablespoon
- onion - 1/2 cup chopped
- garlic - 2 cloves (minced)
- coconut milk - 12 ounce can
- peanut butter - 3/4 cup creamy (or exchange with almond butter for peanut allergies)
- brown sugar - 2 tablespoons (or sugar substitute)
- red curry paste - 1 tablespoon or less if you don't like it spicy or add more if you like it spicy )can also use red pepper flakes, shiracha sauce or just some crushed red chilis)
- tamari (soy) sauce - 2 tablespoons
- Kobocha Curry
- satay paste - 3 tablespoons (from the paste you made above or buy it pre-made)
- ginger - 2 mounded tablespoons (freshly grated)
- coconut milk - 17 fluid ounces (500 ml) I used light coconut milk
- kabocha (pumpkin) - 1 pound (500grams) peeled and cut into 1 inch x 1 inch chunks
- tomatoes - 7 ounces (200 grams) I used malaysian sweet cherry tomatoes cut in half
- vegetable powder - 3 teaspoons or to taste (gluten free/organic)
- white pepper - 1/2 teaspoon or to taste
- salt - to taste
- tofu - 7 ounces (200grams) firm, drained and cut into 1 inch x 1 inch chunks
- spinach - 1 cup chopped
- cilantro (coriander) - handful chopped (optional garnish)
- pumpkin seeds - handful roasted (optional garnish)
- rice - 1 cup steamed (white or brown rice)
Step 1: Make the Satay Paste (skip to step 2 if you are using pre-made satay paste) in a medium sized pot, add your canola oil, onions and garlic and sauté until softened and aromatic, add your coconut milk, peanut butter, brown sugar, red curry paste (can substitute red pepper flakes if you do not have red curry paste and adjust to your desired heat level) and soy (Tamari) sauce. Cook on medium heat on the stove top. Stir and cook for about 3 minutes or until the oil starts to separate from the satay paste. Leave about 3 tablespoons or to taste of satay paste in the pan and remove the rest to use for another dish on another day and store in the refrigerator for up to 3 days.
Step 2: Add ginger, garlic to the satay paste and cook for 1 minute until aromatic. Add the coconut milk, kabocha (pumpkin) or feel free to swap out with butternut squash, acorn squash, pumpkin or whatever your little heart desires. Add tomatoes, vegetable powder, white pepper and salt to taste. Stir and adjust seasonings as desired. Cook for about 20 minutes to until the kabocha (pumpkin) is fork tender. Add in tofu, spinach and stir. You can add any vegetables you like to this curry but this is just what I hand. I think all the root vegetables would be delicious in this curry.
Step 3: Serve up your delicious and comforting Kabocha (pumpkin) curry garnished with cilantro and roasted pumpkin seeds with a bowl of steaming hot rice on the side. Enjoy!