
By eatingbirdfood.com
Tofu Pumpkin Curry
Instructions
Prep:10minCook:20min
This cozy Thai-inspired pumpkin curry comes together quickly, but the robust flavor makes it taste like it's been cooking all day. It's vegan, loaded with protein and perfect as a weeknight meal.
Updated at: Wed, 19 Mar 2025 08:51:00 GMT
Nutrition balance score
Unbalanced
Glycemic Index
46
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories563.6 kcal (28%)
Total Fat44 g (63%)
Carbs26.4 g (10%)
Sugars7.3 g (8%)
Protein21.9 g (44%)
Sodium1050.1 mg (53%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings

1.5 Tablespoonolive oil
or avocado

0.5red onion
chopped

1yellow bell pepper
chopped

3cloves garlic
minced

3 teaspoonginger
minced, grated

3 Tablespoonsred curry paste
I like

1 x 14 ozcan coconut milk

1 cupwater
or veggie broth

1 tablespooncoconut sugar

1 teaspoonsea salt

¼ teaspoonpepper

2 cupspumpkin
peeled and chopped, I used kabocha squash

16 ozextra firm tofu
drained, pressed and chopped into bite size chunks

5 ozbaby greens
or baby spinach

fresh basil

limes

cashews
for serving

white rice
brown or cauliflower, for serving
Instructions
View on eatingbirdfood.com
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