Pumpkin Curry
Treat yourself a bowl of this easy Pumpkin Coconut Curry ... it's simple to make and full of bold, spicy, delicious flavors!
Servings: 4 people
Calories: 345kcal
Ingredients
- 4 teaspoons cooking oil, divided
- 1 (14-ounce) package extra firm tofu, pressed and cubed (see note)
- kosher salt
- 2 cloves garlic, minced
- 2 teaspoons grated ginger
- 2 generous tablespoons red curry paste
- 1 cup vegetable broth
- 1 (13.5-ounce) can coconut milk
- 1 tablespoon vegan fish sauce (see note)
- 1 teaspoon packed brown sugar
- 3 lime leaves (dried or fresh)
- 3 cups cubed pumpkin (or winter squash)
- 1 large red bell pepper, seeded and cubed
- small handful thai basil leaves, thinly sliced
Instructions
- Heat 2 teaspoons oil to a large, deep skillet over medium-high heat. When hot, add tofu and toss to coat with oil. Cook tofu until lightly browned on one side, then flip and cooked until browned on other side.
- Remove tofu from pan, then sprinkle with salt to taste. Set aside.
- Return pan to burner and reduce heat to medium. Add remaining 2 teaspoons oil. Stir in garlic and ginger, then cook, stirring constantly, until fragrant (about 30 seconds).
- Add red curry paste to pan; cook, stirring constantly, for 2 minutes.
- Stir broth into paste. Cook for 5 minutes or until thickened, stirring occasionally.
- Mix in coconut milk, vegan fish sauce, brown sugar, and lime leaves. Bring to a simmer.
- Stir pumpkin, red pepper, and tofu into coconut sauce. Simmer for about 15 to 20 minutes or until pumpkin is tender, stirring frequently.
- Taste and add additional vegan fish sauce to taste, if desired. Remove lime leaves. Mix in basil.
- Serve curry hot over rice. Enjoy!
Notes
Pumpkin - For best results, use a pie pumpkin for this recipe, not a jack-o-lantern pumpkin. You can also any hard winter squash, such kabocha or butternut.
Fish Sauce - You can purchase Vegan Fish Sauce or make your own. To make it, pour 1 cup boiling vegetable broth over 3 dried shiitake mushrooms. Let cool, then remove mushroom (squeezing out liquid as you do). Stir in 1 cup soy sauce.
Pressing the Tofu - Try my quick and easy method for pressing tofu, which only takes a couple minutes (vs. a half hour plus for the traditional process). Cut your tofu block into three large slices (each about an inch-thick), then place the slices side-by-side on a thick layer of paper towels (or a clean dish towel). Cut the tofu into cubes, being careful not to slice into the paper towel underneath. Then place another thick layer of paper towels over the tofu and press firmly to remove the excess water (use more towels if needed).
Cooking the Curry - Try to keep the veggies submerged in the sauce as they cook. If the sauce get too thick before the veggies are done cooking through, add extra broth or coconut milk to thin it out a bit.
More Recipe Tips - Make sure to check out the info before this recipe for more tips, ingredient info, step by step photos, and related recipes!