Thai Mushroom Pumpkin Curry with Tofu or Chickpeas
[ watch recipe VIDEO below ] Warming, cozy and easy to make, this Thai Pumpkin Curry Recipe is made in one pot featuring pureed' pumpkin, red curry paste and rich coconut milk. It's simple to pull together too! Enjoy with tofu or chickpeas. This recipe is vegetarian, vegan and easily gluten free.
While pressing the tofu preheat the oven to 375 Fahrenheit (190 Celsius). Slice the pressed/drained tofu into (about) 1 inch (2.5cm) cubes and place on a parchment lined sheet pan. Bake for 15 minutes or until golden and slightly puffy. Set aside.**See notes if using chickpeas.
For the Curry:
In a medium (4 quart) Dutch oven, add the oil and heat until it shimmers and add the onion. Turn the heat down to medium low and stir fry for about 6-8 minutes or until the onions begin to soften.
Stir in the mushrooms and cook, stirring occassionally for about 3-4 minutes, or until the mushrooms soften and turn a darker shade of brown.
To the mushroom mixture, add the garlic, ginger, chili flakes and red curry paste. Stir coating the mushrooms and onions for about one minute.
Deglaze the pan with veggie broth. Stir in the coconut milk, pumpkin puree, maple syrup, Tamari and tofu (or chickpeas). Bring to a simmer, turn to medium low, and gently simmer for about 10 minutes, stirring occassionally.
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.
To Share:
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.
To Store:
Store in lidded containers in the fridge for up to three days. To freeze, cool completely, then store in the freezer for up to two weeks. Thaw in the fridge overnight and gently reheat stovetop.
Video
Notes
**Chickpea Option: Use 1 1/2 C (248g) of cooked chickpeas instead of tofu (about one can). Simply stir in drained chickpeas when the tofu is called for in the recipe. To press tofu, use a tea towel and place it under and on top of the tofu. Set it on a plate. Place something heavy on top, like a cutting board, another plate or a not-so-full box of wine to press the water out. We don't want it too heavy or it will squash the tofu. Move the tea towel a few times to a dryer area of the towel so it can absorb more water. Press for about 20-30 minutes, up to an hour if you have time. Or, simply employ a tofu press. ***Toasted Cashews or Pepitas:
for cashews: preheat oven to 350F (180C). Place the cashews in a baking pan and bake for about 12-14 minutes until fragrant and golden. Set aside to cool. Chop into small bits.
for pepitas: preheat oven to 350F (180C). Place the pepitas in a small baking pan and bake for about 6-8 minutes until fragrant and golden. Set aside to cool.