Description
This easy tofu pumpkin curry with red peppers and kale is made with a can of pumpkin puree, light coconut milk, red curry paste and ginger.
Ingredients
- 1–14 ounce block extra firm tofu
- 1 tablespoon vegetable oil
- 1 yellow onion, roughly chopped
- 2 red bell peppers, diced
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 2 tablespoons red curry paste
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1–15 ounce can pumpkin puree
- 1–13.5 ounce can light coconut milk
- 2 cups chopped curly kale
- Chopped cilantro and lime wedges for serving
- Brown rice for serving
Instructions
- Pat the tofu dry with a towel. Wrap it with a dry towel and place a cast iron pan or cutting board on top to remove more liquid. Let stand for 15 minutes. Cut the tofu into 1-inch cubes.
- Heat the oil in a large sauté pan over medium high heat. Add the tofu and sauté until lightly golden, about 1-2 minutes per side. Transfer the tofu to a plate.
- Add the onions to the pan. Sauté until they start to soften and turn translucent, about 3-4 minutes. Then add the red peppers and continue cooking for 3 minutes. Stir in the garlic, ginger, red curry paste, salt and pepper. The mixture will turn fragrant in about 30 seconds.
- Then add the pumpkin puree and coconut milk, gently stirring to combine. Once the curry reaches a simmer, cook it for 8-10 minutes, letting it start to reduce.
- Stir in the kale. Give it a couple minutes to wilt and then add the tofu to the curry.
- Top with chopped cilantro and serve with lime wedges and rice.
Keywords: pumpkin curry, tofu curry
Really enjoyed this recipe! We’ve often made chicken Thai curry in the past, but have been reducing our meat intake lately. I was hesitant about the pumpkin at first, but really loved how it thickened up the dish, making it feel hearty. This is now on our list of go-to recipes. Thank you so much!
★★★★★