Pumpkin and Tofu Stew (Vegan and Gluten-Free)
The Leafy Cauldron
The Leafy Cauldron

Pumpkin and Tofu Stew (Vegan and Gluten-Free)
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Ingredients

  • 3/4 cup Total time
  • 1/4 cup cinnamon bark or sticks
  • 1/4 cup whole cumin seeds
  • 2 tablespoons coriander seeds
  • 1 tablespoon fenugreek seeds (menthi)
  • 1 tablespoon black peppercorns
  • 1 tablespoon white poppyseeds
  • 1 tablespoon yellow mustard seeds
  • 8 star anise pods
  • 6 green cardamom pods
  • 3 tablespoons ginger powder
  • 1/4 cup turmeric
  • Pumpkin Tofu Stew
  • Serves 8
  • Prep Time: 40 minutes
  • Total Time: 90 minutes
  • 1 lb firm or extra firm tofu, cut into small cubes
  • 1/3 cup canola oil, or other neutral oil
  • 1 tablespoon cumin seeds
  • 1 large yellow onion, peeled and diced
  • 2 stalks celery, thinly sliced
  • 1 large carrot, peeled and diced
  • 1/4 cup garlic-ginger paste
  • 8 medium Roma tomatoes, peeled
  • 3 tablespoons Trinidadian curry powder, or more to taste
  • 1 tablespoon dried thyme
  • 2 cans 440 ml (13.5 oz) full fat coconut milk
  • 1/2 litre (2 cups) vegetarian chicken stock
  • 2 cups pumpkin, peeled and cut into small cubes
  • ~1 1/2 cups chickpeas
  • 2 large potatoes, roughly chopped
  • 1 head of swiss chard, stems included, roughly chopped
  • 10 okra, cut into 1/2 inch pieces
  • Salt and pepper, to taste

Instructions

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