Vegetarian Pumpkin Tofu Curry (Print)
Fragrant creamy curry with tender pumpkin, golden tofu, and warming spices in coconut sauce.
# What You Need:
→ Vegetables
01 - 1.1 lbs pumpkin (peeled, seeded, and cut into 3/4 inch cubes)
02 - 1 large onion (finely chopped)
03 - 2 cloves garlic (minced)
04 - 1 tablespoon fresh ginger (grated)
05 - 1 red bell pepper (sliced)
06 - 3.5 oz baby spinach (washed)
→ Tofu
07 - 14 oz firm tofu (drained, pressed, and cut into 3/4 inch cubes)
08 - 2 tablespoons cornstarch
09 - 2 tablespoons vegetable oil (for frying)
→ Curry Base
10 - 2 tablespoons vegetable oil
11 - 2 teaspoons curry powder
12 - 1 teaspoon ground cumin
13 - 1 teaspoon ground coriander
14 - 1/2 teaspoon turmeric
15 - 1/4 teaspoon cayenne pepper (optional)
16 - 1 2/3 cups coconut milk (full-fat recommended)
17 - 3/4 cup vegetable broth
18 - 1 tablespoon soy sauce (use gluten-free if needed)
19 - Salt and pepper to taste
→ Garnish
20 - Fresh cilantro (chopped)
21 - Lime wedges
# How To Make It:
01 - Pat tofu dry and toss with cornstarch to coat evenly.
02 - Heat 2 tablespoons oil in a large non-stick skillet over medium-high heat. Fry tofu cubes until golden on all sides (about 6-8 minutes). Remove and set aside.
03 - In the same skillet, add another 2 tablespoons oil. Sauté onion until soft and translucent (about 3 minutes). Add garlic and ginger, cook for 1 minute.
04 - Stir in curry powder, cumin, coriander, turmeric, and cayenne. Cook for 30 seconds until fragrant.
05 - Add pumpkin cubes and bell pepper; stir to coat in spices.
06 - Pour in coconut milk, vegetable broth, and soy sauce. Bring to a gentle simmer.
07 - Cover and cook for 15-20 minutes, until pumpkin is fork-tender.
08 - Stir in spinach and cooked tofu. Heat through until spinach wilts and everything is hot. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges.
# Expert Advice:
01 -
- The combination of creamy coconut milk and crispy tofu creates texture contrast that keeps every bite interesting
- Its one of those rare dishes that actually tastes better the next day, making it perfect for meal prep
02 -
- Letting your spices toast in the oil before adding liquid releases their essential oils and intensifies the flavor
- Do not rush the pumpkin cooking time, as undercooked pumpkin has a disappointing texture that ruins the dish
03 -
- Cut your pumpkin and tofu into similar sized pieces so they cook evenly and look beautiful together
- Let the curry rest for 5 minutes before serving to allow the flavors to meld together