Vegetarian Pumpkin Tofu Curry (Printable)

Fragrant creamy curry with tender pumpkin, golden tofu, and warming spices in a rich coconut sauce.

# What You'll Need:

→ Vegetables

01 - 1.1 lb 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 Preparation

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 2/3 cups coconut milk, full-fat recommended
17 - 3/4 cup vegetable broth
18 - 1 tablespoon soy sauce
19 - Salt and pepper to taste

→ Garnish

20 - Fresh cilantro, chopped
21 - Lime wedges

# How to Make It:

01 - Pat tofu completely dry with paper towels. Toss tofu cubes with cornstarch in a bowl until evenly coated on all sides.
02 - Heat 2 tablespoons oil in a large non-stick skillet over medium-high heat. Add coated tofu cubes and fry until golden and crispy on all sides, approximately 6 to 8 minutes. Remove tofu from skillet and set aside on paper towels.
03 - In the same skillet, add remaining 2 tablespoons oil. Sauté chopped onion until soft and translucent, about 3 minutes. Add minced garlic and grated ginger; cook for 1 minute until fragrant.
04 - Stir in curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook for 30 seconds, stirring constantly, until spices become fragrant and bloom in the oil.
05 - Add pumpkin cubes and sliced bell pepper to the skillet. Stir thoroughly to coat vegetables evenly with the spice mixture.
06 - Pour in coconut milk, vegetable broth, and soy sauce. Stir well to combine. Bring mixture to a gentle simmer over medium heat.
07 - Cover skillet and reduce heat to maintain a gentle simmer. Cook for 15 to 20 minutes, until pumpkin is fork-tender.
08 - Stir in baby spinach and fried tofu. Continue cooking for 2 to 3 minutes until spinach wilts and everything is heated through. Season generously with salt and pepper to taste.
09 - Serve hot, garnished generously with chopped fresh cilantro and lime wedges on the side.

# Expert Tips:

01 -
  • The way the spices bloom in hot oil creates layers of flavor that develop beautifully as the curry simmers
  • Crispy golden tofu cubes stay surprisingly firm while soaking up all that fragrant sauce
  • It comes together faster than youd think for something this restaurant-worthy
02 -
  • Dont skip pressing the tofu, the drier it starts the crispier it will get in the pan
  • Let your spices cook in oil for at least 30 seconds, this releases their essential oils
  • Pumpkin continues cooking even after you remove it from heat, so test it early
03 -
  • Use a wide skillet rather than a deep pot so the tofu gets properly crispy
  • If the curry seems too thick, add a splash more broth or water

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