FoodWage
Vegan Pumpkin Curry
This Thai-inspired vegetarian pumpkin curry from Dietitian Debbie can be whipped up in 30 minutes flat. Packed with antioxidants and 12 grams of fiber, it also contains 21 grams of protein, which is not easy to find in a vegan dish.
Ingredients for servings
extra-firm tofu or 14 onces
-
1 tablespoon olive oil
-
1 red bell pepper chopped
-
1 clove garlic minced
-
2 tablespoon red curry paste
-
1 can pumpkin puree or 444 ml
-
1 can full-fat coconut milk or 444 ml
-
1 tablespoon soy sauce
-
4 cup fresh spinach leaves
-
0.125 teaspoon sea salt plus more to taste
-
0.125 teaspoon ground black pepper
Vegan Pumpkin Curry
Directions
Heat olive oil in a large skillet over medium-high heat. Add the tofu and cook for several minutes on each side, flipping as the bottom of the tofu begins to brown. Cook until tofu is lightly browned and crispy on most sides. Transfer to a plate and set aside.
In the same skillet, add the onion and red bell pepper. Saute for 3–5 minutes or until onion begins to soften. Add the garlic and cook 1 minute more.
Stir in the curry paste, pumpkin, coconut milk and soy sauce and bring to a gentle simmer.
Cut tofu into 1/2-inch cubes and stir into the skillet.
Cook for 3 minutes. Add the spinach, salt and pepper, and cook another 3–5 minutes or until spinach is wilted.
Serve over rice or other starch and top with a squeeze of fresh lime juice and chopped cilantro