Pumpkin Tofu Curry
A rich and aromatic Pumpkin Tofu Curry that captures the essence of fall, perfect for family gatherings and cozy nights in.
Ingredients
Curry Base
- 1 can pumpkin puree or 2 cups fresh pumpkin, cubed
- 14 oz firm tofu drained and cubed
- 1 can coconut milk substitute with almond milk for a lighter option
- 1 medium onion chopped (sweet onions work best)
- 3 cloves garlic minced (fresh garlic enhances flavor)
- 1 tablespoon ginger grated (fresh is preferred)
- 2 tablespoons red curry paste adjust to taste
- 1 tablespoon turmeric powder for warmth and color
- 1 tablespoon soy sauce use tamari for gluten-free
- 2 tablespoons olive oil or your favorite cooking oil
- Fresh cilantro for garnish
Instructions
Preparation
- In a large pot over medium heat, add olive oil. Once shimmering, toss in the chopped onion and sauté until soft and translucent, around 5 minutes.
- Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
- Mix in the red curry paste and turmeric powder, stirring well to incorporate. Allow it to cook for 1-2 minutes.
- Pour in the coconut milk and pumpkin puree. Stir until smooth and incorporate all the spices. Bring the mixture to a gentle simmer.
- Carefully fold in the cubed tofu and soy sauce. Simmer for 10-15 minutes, allowing flavors to meld and the curry to thicken. Taste and adjust seasoning as desired.
- Remove from heat. Serve hot, garnished with fresh cilantro.
Notes
Feel free to add vegetables like bell peppers or spinach. Adjust spice level according to your taste. Let the curry sit for a few minutes before serving to deepen the flavor.