Chop pumpkin, tomato, onion and tofu. Heat oil in skillet and add onions, cooking until translucent.
While the onions are cooking, measure out your spices. Add to onions and cook for 1-2 minutes.
Add pumpkin, tomato and tofu and stir to distribute spices.
Add coconut milk, broth and peas. Allow to simmer on low heat until the pumpkin is soft.
While the curry simmers, cook some whole grain or basmati rice.
The curry is done when the pumpkin is soft and the sauce is thick
Recipe Notes
Featured Spices:
Thai Red Curry spice blend - Chef Cherie's own curry blend. This handmade curry blend is the perfect substitute for the individual spices in this recipe.
Toast chiles in a dry small skillet over medium-high heat, turning occasionally and pressing down to help them make contact with the pan, until darkened in color and beginning to soften, about 3 minutes. Transfer to a bowl and cover with 2 cups boiling water; let sit 30 minutes to soften. Drain; remove seeds and stems. Purée chiles and broth in a blender until smooth, about 1 minute.
Once chiles have soaked 10 minutes, heat 1 tablespoon oil in a large heavy pot over medium-high. Season beef with salt and pepper and cook, stirring occasionally, until browned all over, about 5 minutes. At this point, quite a bit of liquid will have accumulated; continue to cook until it has evaporated, about 3 minutes. Transfer beef to a plate.
Add 1 tablespoon oil to pot, then white onion and garlic; season with salt and pepper. Cook, stirring often, until softened, 6–8 minutes; onion juices will help loosen anything left on bottom of pot. Add cumin and oregano and cook, stirring, 1 minute.
Return beef to pot and add beer. Bring to a boil, reduce heat, and simmer, stirring occasionally, until almost completely reduced, about 4 minutes. Add chile purée, season with salt and pepper, and bring to a boil. Reduce heat and simmer until liquid is slightly thickened and meat is tender, 20–25 minutes. Add squash; cover and cook until tender, 10–15 minutes. Stir in lime juice.
Meanwhile, preheat oven to 350°. Toss pumpkin seeds and remaining 1 teaspoon oil on a rimmed baking sheet; season with salt. Bake, stirring occasionally, until golden brown, 8–10 minutes. Let cool.
Serve chili topped with sour cream, avocado, red onion, and toasted pumpkin seeds.
Recipe Notes
Note: Chili can be made 3 days ahead. Let cool; cover and chill, or freeze up to 1 month.
In large bowl, combine beef, pork, onions, bread crumbs, dry ranch dressing mix, 1 cup, bbq sauce, parsley, eggs, mustard, salt and pepper; mix well. Into a 9x5x3-inch loaf pan, place meatloaf mixture; pack well. Bake in preheated 350°F oven for 30 minutes. Spread top of each meatloaf with ⅓ cup barbecue sauce. Continue baking for 30 minutes. Remove from oven; keep warm. Slice each meatloaf into 8 equal slices.
