Tofu Pumpkin Curry
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.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Lunch/Dinner
Cuisine: Thai
Keyword: pumpkin curry
Servings: 3
- 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 peeled and 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
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.
Serving: 1/3 of recipe without rice | Calories: 354kcal | Carbohydrates: 38g | Protein: 19g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Sodium: 1366mg | Fiber: 6g | Sugar: 10g