Name: Tofu Pumpkin Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Yield: 3
Cuisine: Lunch/Dinner
Ingredients: 1 1/2 Tablespoon olive or avocado oil; 1/2 red onion, chopped; 1 yellow bell pepper, chopped; 3 cloves garlic, minced; 3 teaspoon minced/grated ginger; 3 Tablespoons red curry paste (IE: Thai Kitchen); 1 (14 oz) can coconut milk; 1 cup water or veggie broth; 1 Tablespoon coconut sugar; 1 teaspoon of sea salt; 1/4 teaspoon pepper; 2 cups peeled and chopped pumpkin (IE: kabocha squash); 16 oz extra firm tofu, drained, pressed, and chopped into bite-size chunks; 5 oz baby greens or baby spinach; fresh basil, limes, and cashews, for serving; white, brown, or cauliflower rice, for serving

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Category: Recipes

Cuisine: Lunch/Dinner

Total: 30 minutes

Prep: 10 minutes

Servings: Yield: 3

Ingredients

1 1/2 Tablespoon olive or avocado oil
1/2 red onion, chopped
1 yellow bell pepper, chopped
3 cloves garlic, minced
3 teaspoon minced/grated ginger
3 Tablespoons red curry paste (IE: Thai Kitchen)
1 (14 oz) can coconut milk
1 cup water or veggie broth
1 Tablespoon coconut sugar
1 teaspoon of sea salt
1/4 teaspoon pepper
2 cups peeled and chopped pumpkin (IE: kabocha squash)
16 oz extra firm tofu, drained, pressed, and chopped into bite-size chunks
5 oz baby greens or baby spinach
fresh basil, limes, and cashews, for serving
white, brown, or cauliflower rice, for serving

Instructions

Heat the oil in a large, deep skillet over medium heat.
Add onion, bell pepper, ginger, and garlic and cook, stirring, until fragrant, about 3 minutes.
Stir in the curry paste and tofu, toss and sauté for another 2 minutes.
Add the pumpkin, coconut milk, water, sugar, salt, and pepper, and stir to combine. Bring the mixture to a simmer, cover, and cook until the pumpkin is tender and cooked for about 15 minutes.
Stir in the baby greens and cook until they’ve just wilted 1 to 2 minutes.
Remove from the heat and stir in the lime juice. Serve warm, over rice.

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Tofu Pumpkin Curry

Ingredients

Instructions

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