Pumpkin Curry with Crispy Tofu
Cozy up with a bowl of this pumpkin curry with crispy tofu! This is one of the best fall recipes and pairs perfectly with rice, veggies, and naan.
Servings: 4
Calories: 262kcal
Ingredients
- 16 oz extra firm tofu drained and pressed for 20 minutes*
- 1 tbsp coconut oil
- 1 medium thinly sliced white or yellow onion
- 1 tbsp minced ginger
- 3 cloves minced garlic
- 1 teaspoon ground coriander optional
- 1 tsp cumin
- 1 tbsp red curry paste add more to taste
- 1/2 tsp salt add more to taste
- 1/2 tsp red pepper flakes optional
- 2 medium diced roma or vine ripe tomatoes
- 1 cup pumpkin puree
- 1 cup full-fat canned coconut milk
- 1/4-1/2 cup water optional, to thin the sauce
- 1 teaspoons coconut or brown sugar
- *See note below about adding more veggies to the recipe
Optional - For Serving
- warm white or brown rice
- roasted veggies (like broccoli, sweet potato, asparagus, and more) See note*
- cilantro for topping
- naan bread
Instructions
Crispy Tofu
- If your tofu is wet, make sure to dry it with a paper towel. You can either cut your tofu into smaller cubes (1 inch) or larger ones (2-3 inches). I prefer larger cubes if I am pan-frying because there are less cubes to flip! Cook your Tofu (1 of 3 ways):Air fry: Place tofu cubes in an air fryer basket (you may need to do two batches). Air fry at 400 F for 13-15 minutes or until golden and brown. Bake: Preheat oven to 400 F. Place tofu cubes spread evenly on a parchment lined baking sheet. Bake for 22-25 minutes or until crisp and golden. Pan-Fry: In a large skillet heat a neutral oil of medium heat. Add your tofu cubes and pan fry on each side until crisp and golden. This takes anywhere from 10-15 minutes depending on how crispy you want your tofu to be.16 oz extra firm tofu
Pumpkin Curry
- Sauté onions: While your tofu cooks, heat some coconut oil in a large skillet over medium to medium-low heat. Add the onion and cook them for about 4 to 5 minutes, stirring frequently to prevent them from burning. The onion should start to soften. Next, add the minced ginger and garlic and cook for 30 seconds to 1 minute, until fragrant.1 tbsp coconut oil, 1 medium thinly sliced white or yellow onion, 1 tbsp minced ginger, 3 cloves minced garlic
- Add spices: Add your coriander, cumin, salt, and red pepper flakes to the onions and stir until combined. Let cook for another 30 seconds until spices become more fragrant.1 teaspoon ground coriander, 1 tsp cumin, 1/2 tsp salt
- Simmer: Add the diced tomatoes, coconut milk, pumpkin puree, red curry paste, and sugar to the pan. Increase the heat to medium-high and let the sauce simmer for 3 to 4 minutes. If your sauce is too thick, add in 1/4-1/2 cup of water. Tip: Taste your sauce - at this point add more salt if you desire. I added an extra 1/4 tsp for my personal taste.1 tbsp red curry paste, 2 medium diced roma or vine ripe tomatoes , 1 cup pumpkin puree, 1 cup full-fat canned coconut milk, 1/4-1/2 cup water , 1 teaspoons coconut or brown sugar, 1/2 tsp red pepper flakes
- Add tofu: Turn off the heat. Add the fried tofu to the pan and stir to coat the tofu pieces with the sauce.
- Serve: In a shallow bowl, add some rice and/or veggies. Spoon the curry tofu on top and garnish with red pepper flakes and/or cilantro. Serve with naan or bread if you like!
Notes
You can add veggies to this curry (or enjoy it on the side!)
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- Spinach or kale - Easy to add at the end as it cooks down quickly
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- Green beans - Add a crisp texture. (Will likely want to steam separately)
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- Sweet potatoes - Will want to dice into small pieces and simmer in the sauce for 15-20 minutes or until tender OR roast in the oven at 400 F for 20-25 or until fork tender.
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- Gold or white potatoes - Similar to sweet potatoes, they will take some time to cook. Cut into smaller pieces to help them cook faster.
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- Cauliflower - A great addition that will not take long to cook!
Nutrition
Calories: 262kcal | Carbohydrates: 17g | Protein: 11g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 379mg | Potassium: 644mg | Fiber: 4g | Sugar: 7g | Vitamin A: 10642IU | Vitamin C: 15mg | Calcium: 93mg | Iron: 5mg