Vegetarian Pumpkin Tofu Curry (Print Version)
Creamy curry with tender pumpkin, crispy tofu, and aromatic spices in coconut milk base.
# What You’ll Need:
→ Vegetables
01 - 1.1 lb pumpkin, peeled, seeded, cut into 3/4 inch cubes
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp fresh ginger, grated
05 - 1 red bell pepper, sliced
06 - 3.5 oz baby spinach, washed
→ Tofu
07 - 14 oz firm tofu, drained, pressed, cut into 3/4 inch cubes
08 - 2 tbsp cornstarch
09 - 2 tbsp vegetable oil, for frying
→ Curry Base
10 - 2 tbsp vegetable oil
11 - 2 tsp curry powder
12 - 1 tsp ground cumin
13 - 1 tsp ground coriander
14 - 1/2 tsp turmeric
15 - 1/4 tsp cayenne pepper
16 - 1.7 cups full-fat coconut milk
17 - 0.85 cup vegetable broth
18 - 1 tbsp soy sauce
19 - Salt and pepper to taste
→ Garnish
20 - Fresh cilantro, chopped
21 - Lime wedges
# Steps:
01 - Pat tofu dry with paper towels, then toss with cornstarch in a bowl until evenly coated.
02 - Heat 2 tablespoons oil in a large non-stick skillet over medium-high heat. Add tofu cubes and fry until golden and crispy on all sides, approximately 6 to 8 minutes. Transfer to a plate lined with paper towels.
03 - Add remaining 2 tablespoons oil to the same skillet. Sauté onion until soft and translucent, about 3 minutes. Add minced garlic and grated ginger, cook for 1 minute until fragrant.
04 - Stir in curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook for 30 seconds, stirring constantly, until spices are fragrant and toasted.
05 - Add pumpkin cubes and sliced bell pepper to the skillet. Stir well to coat vegetables evenly with the spice mixture.
06 - Pour in coconut milk, vegetable broth, and soy sauce. Stir to combine and bring the mixture to a gentle simmer.
07 - Cover the skillet and reduce heat to maintain a gentle simmer. Cook for 15 to 20 minutes, until pumpkin is fork-tender.
08 - Stir in spinach and fried tofu. Cook for 2 to 3 minutes until spinach wilts and everything is heated through. Season with salt and pepper to taste.
09 - Serve hot, garnished with chopped fresh cilantro and lime wedges on the side.
# Expert Tips:
01 -
- The way the coconut milk transforms into this velvety sauce that clings to every cube of pumpkin and tofu
- It tastes like something from a restaurant but comes together in under an hour with mostly pantry staples
- Leftovers actually taste better the next day when the spices have had time to really settle in
02 -
- Pressing the tofu for at least 15 minutes makes a huge difference in texture
- Don't rush the spice blooming step, that 30 seconds creates layers of flavor
- The curry will thicken as it sits, so add a splash of water or broth when reheating
03 -
- Use a wide skillet instead of a deep pot for better evaporation and thicker sauce
- Taste your coconut milk first, some brands are sweeter than others