Go Back
+ servings
Bowls of tofu pumpkin curry topped with cashews and served with rice.
Print Recipe
4.91 from 10 votes

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
Cook Time20 minutes
Total Time30 minutes
Course: Lunch/Dinner
Cuisine: Thai
Keyword: pumpkin curry
Servings: 3

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 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

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.

Nutrition

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