This cozy Thai-inspired pumpkin curry comes together quickly, but the robust flavor makes it taste like it’s been cooking all day. It’s vegan, loaded with protein and perfect as a weeknight meal.
I put up a recipe request box on Instagram for pumpkin week and pumpkin curry was a request that stood out to me! I love curry and knew that a pumpkin curry would be the perfect savory recipe.
This tofu pumpkin curry is inspired by my sweet potato curry recipe. Curry is the perfect comfort meal year round. I love the bold flavors and seasonal produce you can incorporate.
I also have to mention that we served some of the tofu and squash from this dish to Olivia for supper one night and she loved it. So it’s also baby approved too… win, win!
I used kabocha squash for this recipe which is Japanese pumpkin, but sugar pumpkin, butternut squash or even sweet potato would work as well. Kabocha squash doesn’t need to be peeled, but if you use pumpkin or butternut squash be sure to peel it before using.
A couple notes about tofu for this recipe: I recommend buying extra firm and remember to press it to get all the liquid out. The tofu pressing process takes a little bit of time, but is not labor intensive… promise.
You’ll start by draining your tofu – cut a slit in the tofu package and drain the liquid out. The next step is to press the excess liquid out. You can use a tofu press for this, but if you don’t have one there are some other easy ways to press tofu! Simply wrap the tofu block in paper towels or a clean dish towel and set it on a flat surface. Stack a few heavy items on top to press the moisture out – I typically use a cast iron skillet, canned food or cookbooks. This process can take 30-90 minutes depending on how heavy your items are.
Press your tofu – if you haven’t already, press your tofu! I gave the full rundown on how to do that above.
Sauté veggies – heat the oil in a large, deep skillet over medium heat. Add the onion, bell pepper, ginger and garlic and cook until fragrant. Stir in the curry paste and tofu, toss and sauté for another 2 minutes.
Simmer – add the pumpkin, coconut milk, water, sugar, salt and pepper to the skillet and stir to combine. Bring the mixture to a simmer, cover and cook until the pumpkin is tender and cooked through.
Finishing touches – stir in the baby greens and cook until they’ve just wilted. Remove from the heat and stir in the lime juice. Serve over white rice, brown rice or cauliflower rice.
This is one of those recipes that is so versatile! Here are the substitutions or modifications you can make:
If you make this tofu pumpkin curry be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!