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.
Even though many people are firmly in pumpkin season with their spiced beverage of choice starting in August, I like to wait until fall is official.
And now I am feeling major bring on the pumpkin kind of vibes.
Of course, I love pumpkin sweets, but nothing beats using a can of pumpkin puree for dinner instead of limiting it to dessert.
Just how a can of tomatoes always comes in handy, a can of pumpkin can be used for soups, risottos and curries like this one.
That’s because pumpkin goes really well with chilies and things that are spicy. You can think of pumpkin curry as a meal that will keep you warm because it brings the heat in more ways than one.
This tofu curry is total healthy comfort food.
Used to flavor many Thai dishes, red curry paste is a combination of red chilies, spices, garlic, ginger, shallots, lemongrass and more.
You can find it in the Asian food section at the grocery. It’s an important ingredient in this recipe because it is the base flavor for the curry.
When you open a package of tofu, you will see that it is a block sitting in liquid. And it’s important to remove as much of that liquid as possible.
To do this, pat the tofu dry with a towel. Then wrap it in a dry towel and put a cast iron pan or cutting board on top of it. That weight will push out more liquid.
If you cook tofu a lot like I do, you can buy a tofu press, which is a gadget that will do the same thing. What’s great about the tofu press I have is that I can put in the block, stash it in the fridge and the press catches all the liquid in a basin. It’s very compact and convenient.
Once the tofu is pressed, you can cut it into cubes.
You will need these ingredients for the pumpkin curry:
Baked Pumpkin Risotto
Fresh Pumpkin Pasta
Pumpkin Wild Rice Salad
Chili Chocolate Pumpkin Marble Bread
Pumpkin Muffins
Pumpkin Ice Cream
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.
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!
★★★★★