Best 2 Pumpkin Curry With Tofu Recipes

Pumpkin curry with tofu is a delectable vegan dish that combines the earthy sweetness of pumpkin and the soft, protein-rich texture of tofu in a creamy, flavorful sauce. This dish is not only delicious but also packed with nutrients, making it an excellent choice for health-conscious individuals. Whether you're a seasoned vegetarian, a curious omnivore, or simply looking for a delicious and nutritious meal, this article will guide you through the process of creating a mouth-watering pumpkin curry with tofu that will satisfy your taste buds and nourish your body.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN CURRY WITH TOFU

Pumpkin Curry with Tofu image

After eating this squash curry so many times at Nicky's and Typhoon Thai restaurants here in Pittsburgh, I decided to try as many recipes for it as I could. This is what has come to be my special recipe for it. You may peel the pumpkin if you want, but it will fall apart way more easily. The rind will soften during the cooking process and it is perfectly edible. Plan to make jasmine or basmati rice with this recipe. Enjoy.

Provided by sophie

Categories Main Dish Recipes Curries Vegetarian

Time 1h15m

Yield 4

Number Of Ingredients 11

Ingredients

1 (12 ounce) package firm tofu
1 tablespoon canola oil
1 small Japanese pumpkin (kabocha squash)
4 ounces red curry paste, or to taste
1 (14 ounce) can coconut milk
½ teaspoon grated lime zest
1 tablespoon lime juice
1 tablespoon fish sauce
1 tablespoon white sugar
¼ cup Thai basil leaves
2 teaspoons chopped fresh cilantro leaves

Steps:

Wrap tofu in paper towels. Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid and paper towels. Cut tofu into 1-inch cubes.
Heat canola oil in a frying pan over medium-high heat. Fry tofu in the hot oil until golden on all sides, 10 to 15 minutes. Set aside on paper towels to drain excess oil.
Meanwhile, cut pumpkin into 3/4-inch cubes.
Place pumpkin in a large saucepan with enough water to cover and bring to a boil. Continue to boil until pumpkin is just cooked through, 3 to 5 minutes. Make sure the rind softens, but not to the point the pumpkin is falling apart. Drain pumpkin, reserving about 1/4 cup cooking liquid. Set pumpkin and liquid aside.
Heat a large saute pot over medium-high heat. Add curry paste and stir for 15 to 30 seconds, then add coconut milk and lime zest. Cook for 5 minutes. Add cooked pumpkin, tofu, basil, lime juice, fish sauce, and sugar. Bring to a boil; cook until the pumpkin is soft, about 10 minutes. If you feel there isn't enough curry liquid, add the reserved cooking water. Garnish with cilantro.

Nutrition Facts : Calories 351.6 calories, Carbohydrate 18.8 g, Fat 28.4 g, Fiber 2.4 g, Protein 10.1 g, SaturatedFat 19.4 g, Sodium 796.6 mg, Sugar 8.5 g

THAI PUMPKIN AND TOFU CURRY

THAI PUMPKIN AND TOFU CURRY image

Categories Vegetable Stir-Fry Vegetarian

Yield Serves 4

Number Of Ingredients 10

Ingredients

1 teaspoon pre-made Thai red curry paste (or to taste, check for spiciness)
1 14 ounce can coconut milk (light is ok)
½ teaspoon lime zest
1 small pumpkin or kabocha squash; peeled and cut into 3/4 inch cubes
1 package firm tofu, drained and cut into 1-inch cubes
1 tablespoon sugar
1 tablespoon fish sauce or soy sauce
¼ cup basil leaves
1 teaspoon lime juice
Cilantro leaves to garnish (optional)

Steps:

In a large saucepan, cook the cubed pumpkin in boiling water until it is just cooked through, about 6 minutes (or microwave with about 1 cup water for 6 minutes) Drain and set aside. Heat a large sauté pot over medium-high heat. Add the red curry and stir for a few seconds, then add the coconut milk and lime zest. Cook for five minutes, then add the cooked pumpkin, sugar, fish sauce, basil leaves, and lime juice. Bring to a boil again and cook until the squash is soft, about 10 minutes. Garnish with cilanto leaves if desired. Serve with rice.

Tips:

Mise en Place: Before you start cooking, make sure you have all the ingredients measured and prepped, and that all the necessary tools and equipment are within reach. This will help you stay organized and avoid scrambling during the cooking process.
Use High-Quality Ingredients: The quality of your ingredients will greatly impact the flavor of your dish. Opt for fresh, organic vegetables, ripe fruits, and high-quality spices. Using high-quality tofu will also make a significant difference in the texture and flavor of your curry.
Don't overcrowd the pan: When sautéing the vegetables, make sure not to overcrowd the pan. This will prevent them from cooking evenly and becoming soggy. Cook the vegetables in batches if necessary.
Simmer the curry gently: Once you've added the coconut milk and spices, bring the curry to a simmer and then reduce the heat to low. Simmer the curry for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld and develop.
Serve with your favorite sides: Pumpkin curry can be served with a variety of sides, such as rice, quinoa, or naan bread. You can also serve it with a side of yogurt or chutney for an extra layer of flavor.

Conclusion:

Pumpkin curry is a delicious, nutritious, and versatile dish that can be enjoyed for lunch or dinner. It's a great way to use up leftover pumpkin, and it's also a good source of protein, fiber, and vitamins. With its creamy texture and rich flavor, pumpkin curry is sure to become a favorite in your household. So next time you're looking for a quick and easy weeknight meal, give this pumpkin curry recipe a try. You won't be disappointed!