Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Bowls of tofu pumpkin curry topped with cashews and served with rice.

Tofu Pumpkin Curry


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3
  • Diet: Vegan

Description

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.


Ingredients

  • 1 1/2 Tablespoon olive or avocado oil
  • 1/2 red onion, chopped
  • 1 yellow bell pepper, chopped
  • 3 cloves garlic, minced
  • 3 teaspoon minced/grated ginger
  • 3 Tablespoons red curry paste (I like Thai Kitchen)
  • 1 (14 oz) can coconut milk
  • 1 cup water or veggie broth
  • 1 Tablespoon coconut sugar
  • 1 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 2 cups chopped pumpkin (I used kabocha squash)
  • 16 oz extra firm tofu, drained, pressed and chopped into bite size chunks
  • 5 oz baby greens or baby spinach
  • fresh basil, limes and cashews, for serving
  • white, brown or cauliflower rice, for serving

Instructions

  1. Heat the oil in a large, deep skillet over medium heat. Add onion, bell pepper, ginger and garlic and cook, stirring, until fragrant, about 3 minutes. Stir in the curry paste and tofu, toss and sauté for another 2 minutes.
  2. Add the pumpkin, coconut milk, water, sugar, salt, and pepper and stir to combine. Bring the mixture to a simmer, cover, and cook until the pumpkin is tender and cooked through, about 15 minutes.
  3. Stir in the baby greens and cook until they’ve just wilted, 1 to 2 minutes.
  4. Remove from the heat and stir in the lime juice. Serve warm, over rice.

  • Category: Lunch/Dinner
  • Method: Stovetop
  • Cuisine: Thai

Nutrition

  • Serving Size: 1/3 of recipe without rice
  • Calories: 354
  • Sugar: 10g
  • Sodium: 1366mg
  • Fat: 17g
  • Saturated Fat: 5g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 6g
  • Protein: 19g
  • Cholesterol: 0mg

Keywords: pumpkin curry