When the air starts to cool and pumpkin season rolls in, this Vegan Tofu Pumpkin Curry is the perfect dish to cozy up with. It’s warm, creamy, and full of flavor, thanks to the rich coconut milk, the subtle heat from red curry paste, and the sweetness of pumpkin. Plus, it’s oil-free (except for the coconut milk) and uses water to sauté, making it a healthier, lighter option for your fall meals.
Ingredients:
- 1/2 red onion, chopped
- 1 yellow bell pepper, chopped
- 3 cloves garlic, minced
- 3 teaspoons grated ginger
- 3 Tablespoons red curry paste (I recommend Thai Kitchen)
- 1/2 (14 oz) can coconut milk
- 1 cup water or veggie broth
- 1 Tablespoon coconut sugar
- 1 teaspoon sea salt
- 1/4 teaspoon pepper
- 1 (15 oz) can of pumpkin puree
- 16 oz extra firm tofu, drained, pressed, and chopped into bite-sized chunks
- 5 oz baby greens or baby spinach
- Fresh basil and lime for serving
- White, brown, or cauliflower rice, for serving
Instructions:
- Sauté the veggies: In a large, deep skillet, heat 1/4 cup of water over medium heat. Add the chopped onion, bell pepper, garlic, and ginger. Sauté for about 3 minutes, stirring occasionally, until fragrant and softened.
- Add the curry paste and tofu: Stir in the red curry paste and tofu, tossing everything together. Let it cook for another 2 minutes to allow the tofu to absorb some of the flavor.
- Add the pumpkin and coconut milk: Pour in the canned pumpkin puree, coconut milk, water (or veggie broth), coconut sugar, salt, and pepper. Stir everything to combine. Bring the mixture to a simmer, cover, and cook for about 10-15 minutes, or until everything is heated through and the flavors have melded.
- Add the greens: Stir in the baby greens (or spinach) and cook for another 1-2 minutes, just until the greens have wilted.
- Finish with lime juice: Remove from heat, and stir in a squeeze of fresh lime juice for that extra burst of brightness.
- Serve: Serve the curry over your choice of rice — white, brown, or cauliflower rice. Top with fresh basil, cashews, and a wedge of lime for a bit of zest.
