Pumpkin Tofu Curry (Printable Version)

A comforting vegan dish with tender pumpkin, crispy tofu, and aromatic spices in creamy coconut milk.

# What You'll Need:

01 - 1 tbsp coconut oil
02 - 1 onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 tbsp grated ginger
05 - 1 tbsp red curry paste
06 - 2 cups pumpkin, peeled & cubed
07 - 1 can (400ml) coconut milk
08 - 1 cup vegetable broth
09 - 200g firm tofu, cubed & pan-fried
10 - 1 tbsp soy sauce
11 - Salt & pepper to taste
12 - Fresh cilantro for garnish

# Steps To Follow:

01 - Heat coconut oil in a pan. Sauté onion until translucent.
02 - Add garlic, ginger, and curry paste. Cook for 1-2 minutes.
03 - Add pumpkin cubes, coconut milk, and broth. Simmer until pumpkin is tender (15–20 minutes).
04 - Add pan-fried tofu cubes and soy sauce. Stir and simmer 5 more minutes.
05 - Season with salt & pepper. Garnish with cilantro and serve hot with rice.

# Notes and Tips:

01 - This curry pairs excellently with steamed jasmine rice or naan bread for a complete meal.