Pumpkin Coconut Curry


1 can coconut milk
1/2 can pumpkin purée
3/4 cup of low-sodium vegetable broth
2 tablespoons brown sugar
1/8 teaspoon ground cloves
1/2 teaspoon pumpkin pie spice
1-1 1/2 tablespoons curry powder (to taste)
Salt and pepper to taste
Couple dashes of cayenne, to taste
1 1/2 tablespoons canola oil
1 brick extra firm tofu, drained and cubed
1 onion, diced
2 stalks celery, chopped
1 clove garlic, minced
1 bell pepper, diced
1 head broccoli, chopped
1 large potato, cubed
1/2 cup baby carrots


In sauce pot over medium-high heat, bring coconut milk, pumpkin, broth, and spices to boil. Reduce heat to low, cover, and simmer, stirring often for 15 to 20 minutes. Season with salt, pepper and cayenne to taste. Meanwhile, heat canola oil over medium-high heat in sauté pan. Sauté onion, celery, and garlic until softened about 3 to 4 minutes. Add pepper, broccoli and tofu, and continue sautéing until vegetables are tender, and tofu is lightly browned, about 5-7 minutes. Add baby carrots and potato cubes to a large microwave-safe bowl. Sprinkle lightly with water and cover with saran wrap. Microwave for 4 to 6 minutes or until tender. Combine veggies and tofu with curry sauce if desired; serve over rice. Alternatively, keep veggies and sauce separate and spoon over rice one at a time.