Vegetarian Pumpkin Tofu Curry (Print Version)
Fragrant creamy curry with tender pumpkin, golden crispy tofu, and warming spices in rich coconut milk. Ready in 50 minutes.
# What You Need:
→ Vegetables
01 - 1.1 lbs pumpkin, peeled, seeded, 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, 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:
01 - Pat tofu completely dry with paper towels. Toss cubes with cornstarch in a bowl until evenly coated.
02 - Heat 2 tablespoons oil in a large non-stick skillet over medium-high heat. Add tofu cubes and fry until golden brown and crispy on all sides, approximately 6-8 minutes. Remove from skillet and set aside on paper towels.
03 - Add remaining 2 tablespoons oil to the same skillet. 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. Bring mixture to a gentle simmer, stirring to combine all ingredients.
07 - Cover skillet and reduce heat to maintain a gentle simmer. Cook for 15-20 minutes until pumpkin is fork-tender but not falling apart.
08 - Stir in baby spinach and fried tofu. Continue cooking for 2-3 minutes until spinach wilts and tofu is heated through. Season with salt and pepper to taste.
09 - Transfer curry to serving bowls. Garnish generously with chopped fresh cilantro and serve with lime wedges on the side.
# Expert Tips:
01 -
- The crispy tofu cubes add such satisfying texture that even skeptics will ask for seconds
- Coconut milk creates the most luxurious silky sauce that coats every single bite
- Everything cooks in one pan so you get maximum flavor with minimum cleanup
02 -
- Pressing your tofu thoroughly is the difference between watery cubes and perfectly crispy ones that hold their texture
- Letting your spices cook in the oil for 30 seconds releases their essential oils and makes the whole curry taste deeper
- Full fat coconut milk is non negotiable here because light versions make the sauce taste thin and disappointing
03 -
- Cut your pumpkin into uniform 2 cm cubes so everything cooks evenly and finishes at the same time
- Have all ingredients prepped before you start cooking because this recipe moves quickly once you hit the stove