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