{Be Nourished} A Comforting Bowl of Pumpkin & Tofu Thai Curry

Earlier this year I felt God calling me to make some drastic changes in my life.  His calling did not look like what I, nor anyone that knows me, had expected.  I was called to further surrender, to scratch many of my premeditated plans and to face some unknowns. To get out of my comfort zone.

He calls and while I should be answering more like Samuel: “Speak. I’m your servant, ready to listen. “(1 Samuel 3:10), it is more like “wait, what?!? You want me to do what?”  I really want to just take my cape and/or crown and adventure into His calling with a superwoman/queen attitude, but the truth is that, most of the time, I am just tippy toeing into the whole thing, with one eye open and one closed and with my heart beating at about 200 beats per minute. Feeling out of my comfort zone.

He takes us to unexpected places we never even expected we would fit into.  He gives us assignments we never thought we would be able to accomplish. He sees us becoming who we never even dreamed of being.

I am too quickly to settle into the “comforts” of this world, to forget where I truly should be placing my confidence…

Don’t store up treasures here on earth, where moths eat them and rust destroys them, and where thieves break in and steal.  Store your treasures in heaven, where moths and rust cannot destroy, and thieves do not break in and steal.  Matthew 6:19-20

and to dismiss true comforter…

But the Comforter, which is the Holy Ghost, whom the Father will send in my name, he shall teach you all things, and bring all things to your remembrance, whatsoever I have said unto you.  John 14:26

Circumstances and the weather are quickly changing around here, another life adjustment and rare chilly Florida temperatures call for a bowl of comfort food.  I savor spices that melt in coconut milk.  I savor the changes, risks and unknowns. I savor a warming feeling as I learn to place trust where it belongs.  And rather than seeing my situation as one that is “out of my comfort zone”, I find myself being nourished by comfort… From and for His glory.

Pumpkin & Tofu Thai Curry

Curry is a classic no fuss, quick and wholesome meal that takes you on a little gourmet trip.  It is very hard to mess up curry, but the trick is to not over cook your veggies.  You can totally alter the vegetables on this recipe to use your favorite ones, try replacing the pumpkin with butternut squash for an equally delish dish.  Just keep in mind the different vegetables cooking times, add the harder ones that take longer to cook first and the softer quick cooking ones in the last 5 minutes.  Eat by itself or serve with some quinoa, brown or jasmine rice, but always eat with a spoon to make sure you get every last bit of the coconut milk goodness.

1. On about 1 tsp of coconut oil, saute 1 sliced sweet onion for about 3 minutes, then add 1 tsp minced ginger and 1 tsp basil paste {or some fresh leaves chopped} and cook for 2 more minutes.
2. Add 1 small diced sugar pumpkin {about 2 1/2 cups} and saute for 3 more minutes.
3. Add 1 can coconut milk  {make sure there is no gums, thickeners or stabilizers added, potassium for preservation is ok}, 1 cup vegetable stock, 2 TBSP red curry paste, 1 tsp coriander, 1 tsp turmeric and 1 tsp sea salt.  Stir.  Bring to a boil. Cover and simmer for about 15 minutes.
4. Add 8 oz firm cubed tofu and 1 sliced red bell pepper.  Simmer for about 5 more minutes.
5. Serve with fresh roughly chopped cilantro leaves.