Vegetarian Pumpkin Tofu Curry (Printable version)

Fragrant creamy curry with tender pumpkin, golden tofu, and warming spices in coconut milk.

# 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 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 gluten-free soy sauce
19 - Salt and black pepper to taste

→ Garnish

20 - Fresh cilantro, chopped
21 - Lime wedges

# Directions:

01 - Pat tofu completely dry with paper towels. Toss cubes in cornstarch until evenly coated on all sides.
02 - Heat 2 tablespoons oil in large non-stick skillet over medium-high heat. Fry tofu cubes until golden brown and crispy on all sides, approximately 6 to 8 minutes. Transfer to plate and set aside.
03 - Add remaining 2 tablespoons oil to same skillet. Sauté chopped onion until soft and translucent, about 3 minutes. Add minced garlic and grated ginger, cook 1 minute until fragrant.
04 - Stir in curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook 30 seconds, stirring constantly, until spices become fragrant and bloom in oil.
05 - Add pumpkin cubes and sliced bell pepper to skillet. Stir thoroughly to coat vegetables evenly with spice mixture.
06 - Pour in coconut milk, vegetable broth, and soy sauce. Stir well to combine. Bring mixture to gentle simmer over medium heat.
07 - Cover skillet and reduce heat to maintain gentle simmer. Cook 15 to 20 minutes until pumpkin is fork-tender but not falling apart.
08 - Stir in spinach and fried tofu. Cook 2 to 3 minutes until spinach wilts and tofu heats through. Season with salt and pepper to taste. Serve immediately garnished with fresh cilantro and lime wedges.

# Expert Advice:

01 -
  • The way the creamy coconut milk balances with earthy pumpkin and warming spices feels like a warm hug on a cold day
  • Golden crispy tofu cubes add a satisfying texture contrast that keeps every bite interesting
  • It comes together in under an hour but tastes like it simmered all afternoon
02 -
  • Press your tofu for at least 15 minutes before cooking. I skipped this step once and ended up with soggy tofu instead of crispy gems
  • Don't crowd the pan when frying tofu or it will steam instead of crisp. Work in batches if your skillet is smaller
  • Coconut milk separates sometimes. Just give the can a good shake before opening and whisk while adding to the pan
03 -
  • Use full-fat coconut milk for the richest, most luxurious sauce. The light version just doesn't coat the ingredients the same way
  • Let your spice-coated vegetables cook for a full 2 minutes before adding liquid. This intensifies the flavors significantly

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