Vegetarian Pumpkin Tofu Curry (Printable version)
Fragrant creamy curry with tender pumpkin, golden tofu, and warming spices for a cozy vegetarian meal.
# What You'll 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
16 - 1.7 cups coconut milk, full-fat recommended
17 - 0.8 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 tofu completely dry with paper towels. Toss cubes with cornstarch in a bowl until evenly coated.
02 - Heat 2 tablespoons oil in a large non-stick skillet over medium-high heat. Fry tofu cubes until golden and crispy on all sides, approximately 6-8 minutes. Remove from pan and set aside.
03 - Add remaining 2 tablespoons oil to the same skillet. Cook onion until soft and translucent, about 3 minutes. Add minced garlic and grated ginger; stir constantly for 1 minute until fragrant.
04 - Stir in curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook for 30 seconds, stirring continuously to release essential oils and prevent burning.
05 - Add pumpkin cubes and sliced bell pepper to the skillet. Stir thoroughly to coat all pieces with the spice mixture.
06 - Pour in coconut milk, vegetable broth, and soy sauce. Bring to a gentle simmer, stirring occasionally to combine flavors.
07 - Cover and reduce heat to maintain a gentle simmer. Cook for 15-20 minutes until pumpkin is fork-tender but not falling apart.
08 - Stir in baby spinach and crispy tofu. Continue cooking just until spinach wilts and tofu is heated through, approximately 2 minutes. Season generously with salt and freshly ground black pepper.
09 - Transfer to serving bowls and garnish generously with chopped fresh cilantro. Serve with lime wedges on the side for squeezing.
# Expert advice:
01 -
- The crispy tofu texture against creamy curry creates the most satisfying contrast
- It's one of those rare dishes that tastes even better as leftovers the next day
02 -
- Don't rush the tofu pressing step, waterlogged tofu will never get that beautiful golden crust you want
- The spices can burn quickly, so keep them moving in the pan for just those 30 seconds
03 -
- Prep all your ingredients before you start cooking, the steps move quickly once you begin
- Toast your spices in the oil for that extra depth of flavor that makes people ask what your secret is