Best 2 Pumpkin Curry With Tofu Recipes

Indulge in the symphony of flavors that is pumpkin curry with tofu, a culinary masterpiece that harmonizes the earthy sweetness of pumpkin, the delicate texture of tofu, and the aromatic blend of Indian spices. This delectable dish, rooted in the vibrant traditions of Indian cuisine, promises a tantalizing journey for your palate. Embark on this culinary adventure as we unveil the secrets behind crafting this delectable pumpkin curry with tofu, along with two additional enticing variations - one featuring a creamy coconut milk base and the other showcasing the vibrant flavors of roasted red peppers. Get ready to delight your taste buds and embark on a culinary adventure that celebrates the beauty of plant-based cooking.

Here are our top 2 tried and tested recipes!

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:

Choose the right type of tofu. For this recipe, it is best to use firm or extra-firm tofu. This will help it hold its shape when it is added to the curry.
Press the tofu before using it. This will help to remove excess moisture and make the tofu more flavorful.
Use a variety of vegetables. This will add flavor, texture, and color to the curry. Some good choices include pumpkin, sweet potatoes, carrots, and bell peppers.
Don't be afraid to experiment with different spices. The spices in this recipe are just a starting point. You can add more or less of any spice, or you can substitute different spices altogether.
Serve the curry with rice or naan bread. This will help to soak up the delicious sauce.

Conclusion:

This pumpkin curry with tofu is a delicious and healthy meal that is perfect for a weeknight dinner. It is packed with flavor and vegetables, and it is also vegan and gluten-free. So next time you are looking for a satisfying and easy-to-make curry, give this recipe a try.