This delicious easy tofu pumpkin curry can be ready to eat in just about 30 minutes and has a short and sweet ingredient list. Thai red curry paste add tons of flavor and some heat that is balanced out by the sweetness in canned pumpkin.
This delicious easy tofu pumpkin curry needs less than 10 ingredients and can be ready to eat in about 30 minutes, which is perfect for busy weeknights. Keep just a few ingredients like curry paste, pumpkin, and coconut milk stocked in your pantry and you can make this curry whenever the craving hits.
This tofu pumpkin curry recipe is inspired by the flavors and cooking method of a Thai red curry. Red curry is a popular Thai dish made from red curry paste, coconut milk and protein (either meat or tofu). The secret to all the flavor in the dish is the red curry paste which is made from red chili peppers, lemongrass, garlic, turmeric, and shrimp paste. However, you can find vegetarian brands of red curry paste in the store that do not have fish. If you want to try out a more traditional curry recipe, check out this Thai red curry recipe from Hot Thai Kitchen.
STEP 1: Press your tofu in a tofu press or wrap in paper towels and place a heavy object like a cookbook on top to press out extra liquid. Set aside while you start the curry.
**Note: I used to cook the tofu first until browned and crispy (as seen in video below) but found that the extra step wasn’t really worth all the trouble since it softens again once you add it to the curry. However, if you like crispy tofu, feel free to cook in a skillet first and add to the curry when serving.**
STEP 2: Add the oil, chopped onion and chopped red pepper to a pan and sauté over medium heat until onion is softened and translucent; about 5 minutes.
STEP 3: Stir in the curry paste, ginger, and garlic and sauté for a minute.
STEP 4: Stir in the coconut milk, canned pumpkin, soy sauce, and sugar. Bring to a gentle simmer.
STEP 5: Once simmering, stir in the spinach. Cook or 2-3 minutes or until spinach has wilted.
STEP 6: Cut tofu into 1/2 inch cubes. Stir in the pressed, cubed tofu and cook for another 5-7 minutes or until tofu is warmed through. Taste and add salt if needed. Serve over rice and garish with fresh cilantro.
You can also use pureed butternut squash in place of the pumpkin.
Yep – just omit the sugar if you wish OR sub with your favorite alternative sweetener like stevia or monk fruit. However, I would reduce the amount if using a sugar free sweetener. The curry tastes great without the sugar, but I find that the hint of sweetness really balances out the flavors to make it not just tasty but delicious.
Yes, but it will have a different flavor profile than curry paste since different spices are included. Instead of 2 tablespoons of red curry paste, I would use 2-3 teaspoons of curry powder.
Whip up this easy tofu pumpkin curry in less time than it takes to order take out. All you need are a few pantry staples to create this healthy dish any night of the week.
Prevent your screen from going dark
Press tofu in tofu press or wrap in paper towels and place under heavy object; set aside.
Heat olive oil in a large skillet over medium high heat. Add the onion and red bell pepper. Saute for 3-5 minutes or until onion begins to soften. Add the garlic, ginger, and curry paste and cook one more minute.
Stir in the pumpkin, coconut milk, soy sauce, and sugar and bring to a gentle simmer.
Cook for 3 minutes. Add the spinach and cook another 2-3 minutes or until spinach is wilted.
Cut tofu into 1/2″ cubes and stir into the skillet. Cook another 2-3 minutes or until tofu is warmed through. Taste and season with salt if needed.
Serve over rice or other starch and top with a squeeze of fresh lime juice and chopped cilantro.
Serving: 1/4 recipe | Calories: 368kcal | Carbohydrates: 20g | Protein: 13g | Fat: 29g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 504mg | Potassium: 869mg | Fiber: 5g | Sugar: 8g | Vitamin A: 21471IU | Vitamin C: 54mg | Calcium: 125mg | Iron: 7mg
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