Pumpkin-Coconut Stew

Description

In a large pot, heat the oil over medium heat. Sauté the onion, garlic, jalapeño, and ginger until fragrant, about 1 minute. Add the curry powder and pumpkin seeds. Cook, stirring, for 1 minute. Stir in the coconut milk and rice milk, and bring to a boil. Cover and simmer for 15 minutes. Add more milk or water if needed. Add the tofu and bell pepper. Simmer gently for 5 to 10 minutes, until the pumpkin is tender. Season with lemon juice, salt, and pepper. Garnish with cilantro leaves. Serve hot.

Instructions