Tofu Pumpkin Curry

Name: Tofu Pumpkin Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
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 (I like Thai Kitchen); 1 14 oz can coconut milk; 1 cup water or veggie broth; 1 Tablespoon coconut sugar; 1 teaspoon sea salt; 1/4 teaspoon pepper; 2 cups peeled and chopped pumpkin (I used 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

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: Thu, 21 Nov 2024 12:27:07 GMT