Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Pumpkin Tofu Curry with Thai Red Curry Paste Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 5 reviews

This vibrant Pumpkin Tofu Curry combines the rich creaminess of pumpkin and coconut milk with the bold flavors of Thai red curry paste. Packed with colorful vegetables, super firm tofu, and fragrant spices, this vegan-friendly curry is a comforting and hearty dish perfect for a quick and nutritious weeknight meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Tofu

  • 1 16-ounce block super firm tofu

Vegetables & Aromatics

  • 1 large shallot, small dice
  • 1 medium carrot, small dice
  • 1 small red bell pepper, diced
  • 2 garlic cloves, minced or grated on a microplane
  • 1-inch piece ginger, minced or grated on a microplane
  • 6 ounces baby spinach

Liquids & Sauces

  • 1 15-ounce can pumpkin puree
  • 1 15-ounce can full fat coconut milk
  • 1 cup water
  • 2-3 tablespoons vegan fish sauce or tamari
  • 1-2 limes (for juice and garnish)

Seasonings & Spices

  • 1 1/2 tablespoons olive oil
  • Sea salt, to taste
  • 2 tablespoons Thai red curry paste
  • 2 tablespoons brown sugar

Optional for Serving

  • Cooked rice
  • Thai basil or cilantro
  • Sliced red chilis

Instructions

  1. Prepare the tofu: Drain the tofu block and pat it dry thoroughly with a clean kitchen towel or paper towels. Cut it into roughly ½-inch chunks and set aside on the towel to absorb excess moisture.
  2. Sauté the aromatics and vegetables: Heat a stock pot or Dutch oven over medium heat and add the olive oil. When the oil shimmers, add the diced shallot and cook for 1 minute while stirring. Add the diced carrot, red bell pepper, and a pinch of salt. Stir every 30 seconds and cook until the carrot softens, about 5 minutes. Then add the minced garlic, ginger, and Thai red curry paste, stirring continuously for 1-2 minutes to release their flavors.
  3. Add liquids and simmer: Pour in the pumpkin puree, coconut milk, water, and brown sugar. Stir everything to combine well and bring the curry mixture to a gentle simmer. Simmer for 5 minutes to allow flavors to meld.
  4. Cook tofu and spinach: Add the tofu chunks with a big pinch of salt and simmer gently for another 5 minutes to heat through and absorb the curry flavors. Stir in the baby spinach and cook just until wilted, about 1-2 minutes. Remove the pot from heat.
  5. Season and finish: Stir in 2 tablespoons vegan fish sauce or tamari and 1 tablespoon fresh lime juice. Taste the curry and adjust seasoning with additional fish sauce/tamari and lime juice as desired.
  6. Serve: Optionally serve your pumpkin tofu curry with cooked rice, and garnish with lime wedges, fresh Thai basil or cilantro, and sliced red chilis for extra heat and freshness.
  7. Storage: Keep any leftovers in a covered container in the fridge and consume within 5 days for best quality.

Notes

  • Use super firm tofu to ensure it holds its shape well during cooking.
  • Adjust the level of Thai red curry paste based on your spice preference.
  • For a gluten-free version, use tamari instead of soy sauce-based fish sauce.
  • This curry can be made spicier by adding sliced fresh red chilis or a dash of chili flakes.
  • Leftovers taste even better the next day as flavors deepen.
  • Can be served with jasmine rice, brown rice, or quinoa for a complete meal.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Vegan

Find it online: https://avascooking.com/pumpkin-tofu-curry-with-thai-red-curry-paste-recipe/