Vegetarian Pumpkin Tofu Curry (Print Version)
Tender pumpkin and crispy tofu in a fragrant coconut curry sauce with aromatic 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 - 13.5 oz 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 combination of creamy pumpkin and crispy tofu creates the most satisfying texture contrast
- One pot, minimal cleanup, and it tastes even better the next day for lunch
02 -
- Press your tofu for at least 15 minutes before cooking, otherwise it will steam instead of crisp up
- Let your spices toast in the hot oil for the full 2 minutes, this single step transforms their flavor completely
03 -
- If your sauce seems too thick, add a splash more broth rather than water to maintain flavor intensity
- The curry develops deeper flavors if made a day ahead, giving the spices time to mingle