Ready in one pot in just 30 minutes, this pumpkin tofu curry with Thai red curry paste is a comforting and filling vegan meal! The curry broth is made up of a combination of pumpkin puree and coconut milk and flavored with aromatics like shallot, ginger, and store-bought curry paste. Cubes of tofu are cooked in the broth along with carrots, bell pepper, and spinach.
As a very proud pumpkin lover, I’m beyond excited to share this Thai-inspired pumpkin tofu curry with you! When I developed this one, I knew that I wanted everything to be cooked in just one pot. I also wanted plenty of protein AND plants in the mix. Not only is this cooked in just one pot, but it’s ready in 30 minutes or less and if you divide it into 4 servings, each one has about 22g of protein. Let’s make a bowl!
Notes on Ingredients and Substitutions
Not all Thai red curry paste is vegetarian/vegan so make sure to check the label. I used the Thai Kitchen brand which is both vegan and gluten, not to mention fairly common in grocery stores! If you like heat, you can add 1-2 minced Thai chilis along with the curry paste. When it comes to the veggies (carrot, bell pepper, and spinach), feel free to swap in similar veggies based on what you have. If you use a less tender leafy green like kale or collards, you’ll need to allow a couple of extra minutes for them to cook. This curry can be eaten more like a soup but you can also serve it with cooked rice depending on your preference. I’ve eaten it both ways and enjoyed it either way!
Tips for Ensuring a Flavorful Curry
The main sources of flavor in this easy curry are the aromatics (shallot, ginger, and garlic) and the curry paste. Don’t skimp on the shallots, ginger, and garlic! They will help build flavor on top of the curry paste. Before adding it to the pot, I highly recommend tasting your curry paste. If it’s on the mild side, you may want to use 3 tablespoons total. If it’s super flavorful, go with only 2 tablespoons. Once the curry has cooked, you’ll remove it from the heat and stir in vegan fish sauce or tamari and lime juice to taste. This really helps balance all of the flavors so don’t skip it!
Pumpkin Tofu Curry in 6 Easy Steps
More Pumpkin Recipes to Enjoy this Autumn
For cozy breakfast vibes, try my spiced pumpkin pecan granola. When Sweet Miscellany was still just a little baking business, I used to sell bags of it during the autumn and winter months and it ALWAYS sold out! For something a little more decadent to pair with your coffee or tea, try my vegan and gluten free maple glazed pumpkin scones.
Pumpkin Tofu Curry with Thai Red Curry Paste
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Ready in one pot in just 30 minutes, this pumpkin tofu curry with Thai red curry paste is a comforting and filling vegan meal! The curry broth is made up of a combination of pumpkin puree and coconut milk and flavored with aromatics like shallot, ginger, and store-bought curry paste. Cubes of tofu are cooked in the broth along with carrots, bell pepper, and spinach.
Ingredients
- 1 16–ounce block super firm tofu
- 1 1/2 tablespoons olive oil
- 1 large shallot, small dice
- 1 medium carrot, small dice
- 1 small red bell pepper, diced
- Sea salt, to taste
- 2 garlic cloves, minced or grated on a microplane
- 1-inch piece ginger, minced or grated on a microplane
- 2 tablespoons Thai red curry paste
- 1 15–ounce can pumpkin puree
- 1 15–ounce can full fat coconut milk
- 1 cup water
- 2 tablespoons brown sugar
- 6 ounces baby spinach
- 2–3 tablespoons vegan fish sauce, or tamari
- 1–2 limes
- Optional for serving: cooked rice, thai basil or cilantro, and sliced red chilis
Instructions
Drain the tofu and pat it dry. Cut it into roughly ½-inch chunks then set aside on clean kitchen towel or paper towels for now.
Heat a stock pot or Dutch oven with at least a 3 quart capacity over medium heat with the olive oil. When the oil shimmers, add the shallot. Cook for 1 minute, stirring regularly, then add the carrot, bell pepper, and a pinch of salt. Cook, stirring every 30 seconds or so, until the carrot has softened. This should take about 5 minutes. Add the garlic, ginger, and curry paste. Cook, stirring continuously, for 1-2 minutes.
Add the pumpkin puree, coconut milk, water, and brown sugar. Stir to combine, then allow the curry to come to a simmer. Simmer for 5 minutes, then add the tofu and a big pinch of salt. Simmer with the tofu for 5 more minutes, then stir in the spinach and cook just until it is wilted, about 1-2 minutes. Remove from the heat, then stir in 2 tablespoons of fish sauce or tamari and 1 tablespoon of lime juice. Taste, then add additional tamari/fish sauce and lime as needed.
If preferred, serve with rice, lime wedges, thai basil or cilantro, and sliced red chilis on the side.
Keep leftovers in the fridge and enjoy within 5 days.
Notes
- For a more affordable option, you can use 1-2 cans of chickpeas in place of the tofu. Just make sure to drain and rinse them first, then add them in the recipe when instructed to add the tofu.
- Any leafy greens can be used in place of the spinach, such as kale, chard, and collards. Make sure to chop them into bite-sized pieces first and cook them in the curry until just tender.
- Turbinado sugar or coconut sugar can be used in place of the brown sugar.
- Leftovers can be reheated in a pot on the stove or in the microwave.
- If you are not vegan or vegetarian, feel free to use your favorite protein and regular fish sauce.
- Prep Time: 5-10 minutes
- Cook Time: 25 minutes
- Category: main
his pumpkin tofu curry sounds amazing! I love how the creamy pumpkin balances the heat from the Thai red curry paste, and tofu is such a great protein choice. Definately trying this recipe!
So happy to hear! Hope you enjoy it!
I love that this curry is both quick and hearty. The combination of tofu, veggies, and Thai spices makes it sound so satisfying.
It’s so filling and great for cooler days! Thank you for taking the time to leave a review! 🙂
We love Thai food, and this was such a wonderful dish. We like garlic, so I add a bit more. I couldn’t get over how all this came together so quickly.
My main goal for this one was to have it ready in under 30 minutes so I’m so happy it came together quickly for you! Thank you for taking the time to leave a review! 🙂
Love a good one pot meal, especially one with pumpkin in the mix! Loved eating this curry over rice and it was a great way to resist the urge to order Thai takeout!
This was incredible. The flavors were amazing, and I love how versatile it is for a meat-eater to swap out the tofu!
So happy you liked it! And yes, you can absolutely use your favorite protein here!