Pumpkin Curry

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5 from 1 vote

Creamy and spicy Thai Pumpkin Curry is a feast of comforting flavors and textures! Made with red or Massaman curry paste and topped with crispy tofu, this vegan curry recipe features pumpkin, veggies, ginger, herbs, and coconut milk, making it a delicious and nutritious protein-rich meal.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Thai

Servings: servings

Author: Jenné Claiborne

Ingredients

Crispy Tofu

1 14 oz block extra firm tofu cubed (pressing optional)
3 tbsp tamari or soy sauce
1 tbsp cornstarch if baking the tofu

Pumpkin Curry

1 tbsp coconut oil or avocado oil plus 1 tablespoon if baking tofu
½ yellow onion thinly sliced
½ red bell pepper seeds removed and thinly sliced
2 cloves garlic minced
1- inch piece of fresh ginger minced
3 tbsp red curry paste or massaman curry paste (use less paste if you want less spice)
1 medium carrots peeled and sliced into thin medallions
½ small kabocha squash seeds removed, peeled, and cubed (about 1 ½ cups)
1 14 oz can coconut milk
¾ cup water
½ cup baby corn drained
½ cup sliced bamboo shoots drained
½ small head of broccoli chopped (about 1 ½ cups)
2 stalks chinese broccoli chopped (about 2 cups)
½ cup fresh Thai basil leaves whole or chopped
½ cup fresh cilantro chopped
2 limes for garnish
Cooked steamed rice for serving such as this coconut jasmine rice

Instructions

Crispy Tofu Preparation

Air-Frying Instructions: Preheat the air fryer to 375°F with the air frying basket installed. In a mixing bowl, toss the tofu cubes with 1 tablespoon of soy sauce or tamari. Transfer the coated tofu to the air fryer tray and spread it into an even layer. Air fry for 15 minutes, flipping halfway through.
Baking Instructions: Preheat the oven to 400°F. In a mixing bowl, toss the tofu cubes with 1 tablespoon of soy sauce or tamari and 1 tablespoon of coconut or avocado oil. Sprinkle the cornstarch over the tofu and toss again to coat. Spread the coated tofu evenly onto a baking sheet and bake for 30 minutes, until crispy.

Pumpkin Curry

While the tofu cooks, make the pumpkin curry.
In a large skillet or wok, warm 1 tablespoon of oil over medium-high heat. Add the onions and pepper to the skillet, and sauté until the onion begins to soften, about 3 minutes.
Add the garlic and ginger and continue to sauté for another 2 minutes or so, until the onions are translucent.
Reduce the heat to medium, add the curry paste, and stir well to break up the curry paste as much as you can.
Add the carrots, kabocha squash, coconut milk, water, baby corn, and bamboo shoots. Stir well to combine.
Bring the curry to a simmer and cook for 15 minutes, until the squash is slightly tender.
Add the broccoli, Chinese broccoli, and the remaining soy sauce, and continue to cook for 10 minutes until the broccoli is tender but still bright green and the squash and carrots are fork-tender.
Stir in most of the Thai basil leaves and cilantro, reserving some for garnish.
Spoon the curry over rice and top it with the crispy tofu. Stir it in or leave it on top of the curry for serving. Garnish with fresh herbs and lime juice, and enjoy hot!

Video

Notes

Storage Directions

Refrigeration: Leftover pumpkin curry keeps covered in an airtight container in the fridge for up to 5 days. Leftover tofu can be stored in a separate airtight container for up to
Freezing: The curry and tofu can also be frozen in separate freezer-safe containers for up to 3 months. Defrost them overnight in the refrigerator, or warm the curry over low heat on the stovetop, stirring gently periodically, until hot.
Reheating: Warm the curry gently in the microwave or stovetop until hot. Re-crisp the tofu cubes in an air fryer preheated to 350°F or a 400°F oven for 3-5 minutes.

Recipe Pro-Tips

Use a high quality red curry paste like Mae Ploy or Bright brands. Make sure to purchase their vegan versions. Avoid Thai Kitchen brand.
Press the tofu if desired. Extra firm tofu crisps up nicely without being pressed, so though you can do so for extra crispiness, you don't need to. If pressing, place the drained block of tofu between a few sheets of paper towels, place it on a dinner plate, and top with a heavy pan (such as a cast iron skillet) for 30 minutes.
Prep the ingredients in advance. The cooking time moves quickly. Ensure it is smooth and keep from burning ingredients by having the veggies cut, garlic and ginger minced, ingredients measured, and cans opened before you turn on the stovetop.
Serving suggestions. Serve pumpkin Thai curry hot, spooned on freshly steamed jasmine rice (or coconut jasmine rice!), and topped with crispy tofu, Thai basil leaves, cilantro, and lime juice.

Nutrition