Vegetarian Pumpkin Tofu Curry (Printable Version)
A fragrant curry featuring tender pumpkin and crispy tofu in a rich coconut sauce with aromatic spices.
# 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, for heat)
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:
01 - Pat tofu dry thoroughly with paper towels, then toss with cornstarch in a bowl until evenly coated on all sides.
02 - Heat 2 tablespoons oil in a large non-stick skillet over medium-high heat. Add tofu cubes and fry for 6-8 minutes, turning occasionally, until golden brown and crispy on all sides. Remove from skillet and set aside.
03 - Add remaining 2 tablespoons oil to the same skillet. Sauté chopped onion for 3 minutes until soft and translucent. 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 bloomed.
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 15-20 minutes until pumpkin is fork-tender.
08 - Stir in baby spinach and fried tofu. Cook for 2-3 minutes until spinach wilts and everything is heated through. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges.
# Expert Tips:
01 -
- The way the creamy coconut milk balances with warming spices feels like a hug on cold nights
- Golden crispy tofu cubes floating in the curry make every bite feel special
- This recipe comes together in under an hour but tastes like it simmered all day
02 -
- Press your tofu for at least 15 minutes before cooking, otherwise it will steam instead of crisp
- Let the spices toast in oil before adding liquids, this unlocks their full flavor potential
- Full fat coconut milk is worth the extra calories, light versions make the curry taste watery
03 -
- Cut your pumpkin into evenly sized cubes so everything finishes cooking at the same time
- Taste your curry before serving, coconut milk varies by brand and may need extra salt