Warming, cozy and easy to make, this Thai Pumpkin Curry recipe is made in one pot utilizing pureed’ pumpkin, red curry paste and rich coconut milk. You can enjoy this recipe with tofu or chickpeas. This easy pumpkin curry recipe is vegetarian, vegan and easily gluten free.
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– While pressing the tofu preheat the oven. Slice the pressed/drained tofu into cubes and place on a parchment lined sheet pan. Bake until golden and slightly puffy. Set aside.
3-4
– In a Dutch oven, add the oil and heat until it shimmers and add the onion. Turn the heat down and stir fry until the onions begin to soften. – Stir in the mushrooms and cook until the mushrooms soften and turn a darker shade of brown.
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– To the mushroom mixture, add the garlic, ginger, chili flakes and red curry paste. Stir.
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– Deglaze the pan with veggie broth. Stir in the coconut milk, pumpkin puree, maple syrup, Tamari and tofu. Simmer.
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– Remove from heat and stir in the lime juice. Taste for seasoning adjustment. If more salty is desired, add a bit of Tamari. Sweeter? Add a bit of maple syrup/brown sugar.
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– Ladle into bowls and top with desired toppings: spinach or shredded purple cabbage, fresh herbs, toasted pumpkin seeds or cashews. Share with Jasmine rice, lime wedges, additional Tamari and/or Sriracha.