Easy Tofu Pumpkin Curry
Whip up this easy tofu pumpkin curry in less time than it takes to order take out. All you need are a few pantry staples to create this healthy dish any night of the week.
Servings: 4
Calories: 368kcal
Ingredients
For the Curry
- 1 package (14 oz) extra firm tofu cut in 1/2" cubes
- 1 tablespoon olive oil
- 1/2 yellow onion chopped
- 1 red bell pepper chopped
- 1 clove garlic minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons red curry paste
- 1 can (15 oz) pumpkin puree (or 1 1/2 cups homemade pumpkin puree)
- 1 can (15 oz) full fat coconut milk (or sub 1 can lite coconut milk)
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 4 cups fresh spinach leaves
- 1/4 teaspoon sea salt
To Serve
- Cooked rice
- Cilantro
- Lime Wedges
Instructions
- Press tofu in tofu press or wrap in paper towels and place under heavy object; set aside.
- Heat olive oil in a large skillet over medium high heat. Add the onion and red bell pepper. Saute for 3-5 minutes or until onion begins to soften. Add the garlic, ginger, and curry paste and cook one more minute.
- Stir in the pumpkin, coconut milk, soy sauce, and sugar and bring to a gentle simmer.
- Cook for 3 minutes. Add the spinach and cook another 2-3 minutes or until spinach is wilted.
- Cut tofu into 1/2" cubes and stir into the skillet. Cook another 2-3 minutes or until tofu is warmed through. Taste and season with salt if needed.
- Serve over rice or other starch and top with a squeeze of fresh lime juice and chopped cilantro.
Video
Notes
- You can use substitute one (15 oz) can drained chickpeas for the tofu if you would like.
- Leftovers can be stored in the fridge for up to 3 days.
- Curry can be stored in the freezer for up to 3 months.
Nutrition
Serving: 1/4 recipe | Calories: 368kcal | Carbohydrates: 20g | Protein: 13g | Fat: 29g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 504mg | Potassium: 869mg | Fiber: 5g | Sugar: 8g | Vitamin A: 21471IU | Vitamin C: 54mg | Calcium: 125mg | Iron: 7mg