Vegetarian Pumpkin Tofu Curry (Printable)
Tender pumpkin and crispy tofu in fragrant coconut curry sauce with warming spices.
# What you need:
→ Vegetables
01 - 1.1 lbs pumpkin, peeled, seeded, cut into 3/4 inch cubes
02 - 1 large onion, finely chopped
03 - 2 medium carrots, sliced
04 - 2 cloves garlic, minced
05 - 1 thumb-sized piece fresh ginger, grated
06 - 1 red bell pepper, sliced
07 - 3.5 oz baby spinach, washed
→ Protein
08 - 14 oz firm tofu, drained, pressed, cut into 3/4 inch cubes
→ Spices & Seasonings
09 - 2 tbsp curry powder
10 - 1 tsp ground cumin
11 - 1/2 tsp ground turmeric
12 - 1/2 tsp chili flakes
13 - Salt and black pepper to taste
→ Liquids
14 - 1.75 cups coconut milk, full fat recommended
15 - 3/4 cup vegetable broth
→ Oils & Condiments
16 - 2 tbsp vegetable oil, divided
17 - 1 tbsp soy sauce or tamari
18 - Juice of 1 lime
→ Garnishes
19 - Fresh cilantro, chopped
20 - Toasted pumpkin seeds
# Directions:
01 - Heat 1 tbsp oil in a large nonstick skillet or Dutch oven over medium-high heat. Add tofu cubes and pan-fry until golden and crispy on all sides, about 8 minutes. Remove and set aside.
02 - In the same pan, add remaining oil. Sauté onion, garlic, and ginger for 2-3 minutes until fragrant.
03 - Add carrots, bell pepper, and pumpkin. Stir in curry powder, cumin, turmeric, and chili flakes. Cook for 2 minutes to toast the spices.
04 - Pour in coconut milk and vegetable broth. Stir well, bring to a simmer, and cover. Cook for 15-20 minutes, until pumpkin is fork-tender.
05 - Stir in the pan-fried tofu and soy sauce. Simmer uncovered for 5 minutes, allowing flavors to meld and sauce to thicken.
06 - Add baby spinach and lime juice; cook for 1-2 minutes until spinach wilts. Taste and adjust salt and pepper as needed.
07 - Serve hot, garnished with cilantro and pumpkin seeds if desired. Pairs well with steamed rice, quinoa, or naan.
# Expert Tips:
01 -
- The coconut sauce becomes impossibly creamy and rich without any dairy
- Crispy tofu adds satisfying texture that holds up beautifully in the curry
- It tastes even better the next day, making it perfect for meal prep
02 -
- Pressing the tofu for at least fifteen minutes before cooking makes a huge difference in texture
- Do not rush the spice toasting step, this is where all the fragrance develops
- The curry will continue to thicken as it sits, so plan accordingly if making ahead
03 -
- If you have time, marinate the tofu in soy sauce before frying for extra flavor
- Toast your curry powder in a dry pan for one minute before adding to the vegetables