Vegan Pumpkin Curry with Tofu
A heartwarming vegan dish featuring creamy pumpkin, tofu, and spices, perfect for cozy gatherings.
Ingredients
Main Ingredients
- 14 oz firm tofu Rich in protein, absorbs flavors well.
- 1 can (15 oz) pumpkin puree Provides a rich, velvety base.
- 1 can (13.5 oz) coconut milk Adds creaminess and depth.
- 1 medium onion, diced Essential for flavor building.
- 2 cloves garlic, minced Elevates the dish.
- 1 inch ginger, minced Adds brightness.
- 2 tbsp red curry paste Adjust for spice preference.
- 1 tsp turmeric Adds color and warmth.
- 2 cups spinach or kale Contributes nutrients and color.
- Salt and pepper to taste Enhances overall flavor.
Instructions
Preparation
- Start by pressing the tofu for about 15 minutes to remove excess water.
- In a large pot, heat a tablespoon of oil over medium heat. Add the diced onion and cook until soft and golden, about 5 minutes. Add minced garlic and ginger, and sauté for another minute until fragrant.
- Stir in the red curry paste and turmeric, allowing the spices to bloom for about 2 minutes.
- Pour in the pumpkin puree and coconut milk, stirring well to combine. Bring the mixture to a gentle simmer.
- While your curry is simmering, cube the tofu and sauté it in a separate pan until golden brown on all sides (about 5-7 minutes). Add the tofu to the curry mixture.
- Fold in the spinach or kale and let it wilt in the curry for about 2-3 minutes.
- Taste and season with salt and pepper as needed.
- Ladle the curry into bowls, pairing it with your preferred grain or bread.
Notes
For added texture, include vegetables like bell peppers or sweet potatoes. Adjust spice levels with the red curry paste based on preference.