Vegetarian Pumpkin Tofu Curry (Printable)

Tender pumpkin and crispy tofu in aromatic coconut curry sauce with vegetables

# What You'll Need:

→ Vegetables

01 - 1.1 pounds 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 ounces baby spinach, washed

→ Protein

08 - 14 ounces firm tofu, drained, pressed, cut into 3/4 inch cubes

→ Spices & Seasonings

09 - 2 tablespoons curry powder
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon ground turmeric
12 - 1/2 teaspoon chili flakes, optional to taste
13 - Salt and black pepper to taste

→ Liquids

14 - 13.5 fluid ounces coconut milk, 1 can full fat recommended
15 - 6.75 fluid ounces vegetable broth

→ Oils & Condiments

16 - 2 tablespoons vegetable oil, divided
17 - 1 tablespoon soy sauce or tamari
18 - Juice of 1 lime

→ Garnishes

19 - Fresh cilantro, chopped, optional
20 - Toasted pumpkin seeds, optional

# Steps:

01 - Heat 1 tablespoon 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, approximately 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 and softened.
03 - Add carrots, bell pepper, and pumpkin. Stir in curry powder, cumin, turmeric, and chili flakes. Cook for 2 minutes to toast the spices and coat vegetables evenly.
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 slightly.
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 fresh cilantro and toasted pumpkin seeds if desired. Pairs well with steamed rice, quinoa, or naan.

# Expert Tips:

01 -
  • The contrast between crispy tofu and velvety coconut sauce makes every spoonful interesting
  • It comes together in under an hour but tastes like it simmered all afternoon
  • The pumpkin naturally sweetens the curry so you dont need any sugar
02 -
  • Skiping the tofu pressing step is the number one reason this recipe fails
  • Letting the curry rest for 5 minutes off heat before serving makes the sauce impossibly creamy
03 -
  • Fry your tofu in two batches if your pan is crowded, otherwise it steams instead of crisps
  • Grate ginger on the smallest holes of your box grater so it melts into the sauce

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