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.
2cupspeeled and chopped pumpkinI used kabocha squash
16ozextra firm tofudrained, pressed and chopped into bite size chunks
5ozbaby greens or baby spinach
fresh basillimes and cashews, for serving
whitebrown or cauliflower rice, for serving
Instructions
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.
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.
Stir in the baby greens and cook until they've just wilted, 1 to 2 minutes.
Remove from the heat and stir in the lime juice. Serve warm, over rice.