Vegetarian Pumpkin Tofu Curry (Printer-friendly)
Savory pumpkin and crispy tofu simmered in aromatic coconut milk with traditional Indian spices for a satisfying vegetarian meal.
# What You'll Need:
→ Vegetables
01 - 1.1 lbs pumpkin, peeled, seeded, 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, 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
16 - 1.7 cups full-fat coconut milk
17 - 3/4 cup vegetable broth
18 - 1 tablespoon soy sauce, gluten-free if needed
19 - Salt and pepper to taste
→ Garnish
20 - Fresh cilantro, chopped
21 - Lime wedges
# Directions:
01 - Pat drained tofu thoroughly dry with paper towels. Place cornstarch in a shallow dish and toss tofu cubes until evenly coated on all sides.
02 - Heat 2 tablespoons vegetable oil in a large non-stick skillet over medium-high heat. Add coated tofu cubes and fry, turning occasionally, until golden brown and crispy on all sides, about 6 to 8 minutes. Transfer to a plate and set aside.
03 - In the same skillet, add remaining 2 tablespoons oil. Reduce heat to medium and sauté chopped onion until soft and translucent, approximately 3 minutes. Add minced garlic and grated ginger, stirring constantly for 1 minute until fragrant.
04 - Stir in curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Cook for 30 seconds, stirring continuously, until spices become aromatic and evenly distributed.
05 - Add pumpkin cubes and sliced red bell pepper to the skillet. Stir thoroughly to coat vegetables with the spice mixture, about 1 minute.
06 - Pour in coconut milk, vegetable broth, and soy sauce. Stir well to combine all ingredients. Bring mixture to a gentle simmer over medium heat.
07 - Cover skillet with lid and reduce heat to maintain a gentle simmer. Cook for 15 to 20 minutes, or until pumpkin is fork-tender but not falling apart.
08 - Remove lid and stir in baby spinach and fried tofu pieces. Continue cooking for 2 to 3 minutes until spinach wilts completely and tofu is heated through. Taste and adjust seasoning with salt and pepper as needed.
09 - Transfer curry to serving bowls or platter. Garnish generously with chopped fresh cilantro and lime wedges on the side. Serve immediately while hot.
# Expert Advice:
01 -
- The creamy coconut sauce clings to every cube of pumpkin and tofu like its giving them a hug
- It hits that perfect balance between comforting and exciting, with just enough warmth to linger
- Leftovers taste even better the next day when the spices have had time to really settle in
02 -
- The tofu really needs to be well pressed or itll steam instead of crisp and youll miss that crucial texture
- Dont rush the spice toasting step because that thirty seconds develops layers of flavor you cant get any other way
03 -
- If your coconut milk has separated, give the can a good shake or whisk it together before adding
- Start with half the cayenne and taste at the end because heat builds as it simmers