Creamy and spicy Thai Pumpkin Curry is a feast of comforting flavors and textures! Made with pink or Massaman curry paste and topped with crispy tofu, this vegan curry recipe options pumpkin, veggies, ginger, herbs, and coconut milk, making it a scrumptious and nutritious protein-rich meal.
Child, it’s chilly exterior! Include me to heat up with some good-for-us consolation meals: Pumpkin Curry. Loaded with recent veggies, therapeutic garlic and ginger, creamy coconut milk, and spicy pink curry paste, there’s a lot to like about this nutritious and warming dish.
Made with vegan curry paste, no fish sauce, and topped with sizzling and crispy tofu, this plant-based meal is stuffed with satiating protein to fill you up. The tender and candy pumpkin completely enhances the spicy curry sauce, offering a competition of flavors that may heat you from the inside-out!
For extra tasty kabocha squash recipes, take a look at my Ethiopian-Spiced Kabocha Squash Soup and Kabocha Squash Caramelized Onion Unfold.
What’s Pumpkin Curry?
Pumpkin curry is a Thai or Indian dish with cooked pumpkin and a spiced, typically creamy sauce.
This pumpkin curry recipe is Thai-influenced and made with coconut milk, reasonably spiced pink or Massaman curry paste, garlic, ginger, Thai basil, and cilantro.Although it may be made with animal protein, this recipe is vegan and topped with crispy tofu for a hearty end.
What Pumpkins Are Greatest for Pumpkin Curry Recipes?
Kabocha squash (also called a Japanese pumpkin) is historically utilized in Thai pumpkin pink curry, so that’s my prime suggestion when it’s in season. It’s starchy, candy, and tender. Much like a candy potato, however even starchier. In any other case, you need to use different candy, consuming pumpkins and squash, comparable to sugar pumpkins, butternut squash, or acorn squash.
Pumpkin Curry Components
Curry Paste: Purple or Massaman curry add fragrant warmth and taste to the Thai pumpkin curry recipe. For a reasonably spicy curry, use the complete 3 tablespoons. To make it extra delicate, begin with 1 tablespoon and add extra to style.
Kabocha Squash: This winter squash is historically utilized in Thai pumpkin curry. Its starchy texture and candy style make it the perfect squash for curry. Search for it at your native Asian grocery retailer. In the event you can’t discover kabocha, substitute it with white or orange candy potatoes or butternut squash.
Contemporary Greens: Contemporary candy pink pepper, carrots, broccoli, and Chinese language broccoli add diet, coloration, and sweetness.
Canned Greens: Child corn and bamboo shoots add sweetness and crunch! Drain them nicely earlier than including them to the curry.
Aromatics: Sliced onion, garlic, and ginger add pungent and candy dimension to the Thai pumpkin pink curry. Use recent garlic and ginger each time doable, although pre-chopped can work in a pinch.
Coconut Milk: Provides a creaminess that balances the curry paste’s warmth. I desire full-fat milk for its richness, however gentle coconut milk additionally works.
Herbs: Contemporary Thai basil and cilantro add traditional Thai natural notes. In the event you can’t discover Thai basil, candy Italian basil can substitute however will add a barely completely different taste.
Lime: When juiced, this provides a vibrant, tropical end. Merely delish!
Additional Agency Tofu: This crispy protein provides heartiness and endurance to the vegan pink curry. Press the tofu for firmer, crispier tofu if desired.
Tofu Seasonings: Tamari or soy sauce add savoriness to the tofu. Use tamari to make the recipe gluten-free. If baking it, cornstarch and oil make it ultra-crispy!
The right way to Make Pumpkin Curry
Make the Crispy Tofu
- Air-Frying Directions: Preheat the air fryer to 375°F with the air frying basket put in. In a mixing bowl, toss the tofu cubes with 1 tablespoon of soy sauce or tamari. Switch the coated tofu to the air fryer tray and unfold it into a good layer. Air fry for quarter-hour, flipping midway by.
- Baking Directions: 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 once more to coat. Unfold the coated tofu evenly onto a baking sheet and bake for half-hour, till crispy.
Make the Thai Pumpkin Curry
Whereas the tofu cooks, make the curry!
- Sauté onion and peppers. In a big skillet or wok, heat 1 tablespoon of oil over medium-high warmth. Add the onions and pepper to the skillet, and sauté till the onion begins to melt, about 3 minutes.
- Add aromatics. Add the garlic and ginger and proceed to sauté for an additional 2 minutes or so, till the onions are translucent.
- Stir in curry paste. Scale back the warmth to medium, add the curry paste, and stir nicely to interrupt up the curry paste as a lot as you’ll be able to.
- Add liquids and greens. Add the carrots, kabocha squash, coconut milk, water, child corn, and bamboo shoots. Stir nicely to mix.
- Prepare dinner. Convey the curry to a simmer and prepare dinner for quarter-hour, till the squash is barely tender.Â
- Add remaining veggies. Add the broccoli and Chinese language broccoli, and proceed to prepare dinner for 10 minutes till the broccoli is tender however nonetheless vibrant inexperienced and the squash and carrots are fork-tender.
- Stir in herbs. Stir in many of the Thai basil leaves and cilantro, reserving some for garnish.Â
- Serve! Spoon the curry over rice and prime it with the crispy tofu. Stir it in or depart it on prime of the curry for serving. Garnish with recent herbs and lime juice, and revel in sizzling!
Air Frying vs. Baking the Tofu
Each cooking strategies produce crispy and savory tofu, although air-frying is faster (quarter-hour) and baking is longer (half-hour). Moreover, baking requires oil and cornstarch to supply crispy tofu.
Now that I’ve my air fryer, I desire to make the tofu in there for comfort, however I nonetheless bake it if the air fryer is in any other case in use or soiled.
Jenné’s Recipe Professional-Ideas
- Press the tofu if desired. Additional agency tofu crisps up properly with out being pressed, so although you are able to do so for further crispiness, you don’t must. If urgent, place the drained block of tofu between a couple of sheets of paper towels, place it on a dinner plate, and prime with a heavy pan (comparable to a forged iron skillet) for half-hour.
- Prep the elements upfront. The cooking time strikes shortly. Guarantee it’s clean and hold from burning elements by having the veggies reduce, garlic and ginger minced, elements measured, and cans opened earlier than you activate the stovetop.
- Serving ideas. Serve pumpkin Thai curry sizzling, spooned on freshly steamed jasmine rice (or coconut jasmine rice!), and topped with crispy tofu, Thai basil leaves, cilantro, and lime juice.
Recipe Variations
Strive your personal twist on this Thai pumpkin curry by making any of the next substitutions!
- Swap Nuts: For a faster vegan pumpkin curry that’s nonetheless wealthy in protein, prime it with roasted cashews, peanuts, or almonds. A handful of chickpeas can be scrumptious!
- Spicy: Fulfill the spice lovers in your life through the use of the complete 3 tablespoons of chile paste. For further warmth, sauté a sliced jalapeño or Serrano pepper with the garlic and ginger.
- Swap Up the Veggies: You need to use almost any mixture of your favourite hearty greens on this pumpkin pink curry, comparable to yellow or orange candy pepper, cauliflower, inexperienced peas, or eggplant. You’ll be able to substitute candy potato, butternut or honeynut squash for the kabocha if wanted!
Storage Instructions
- Refrigeration:Â Leftover pumpkin tofu curry retains coated in an hermetic container within the fridge for as much as 5 days. Leftover tofu may be saved in a separate hermetic container for as much as
- Freezing:Â The curry and tofu will also be frozen in separate freezer-safe containers for as much as 3 months. Defrost them in a single day within the fridge, or heat the curry over low warmth on the stovetop, stirring gently periodically, till sizzling.
- Reheating: Heat the curry gently within the microwave or stovetop till sizzling. Re-crisp the tofu cubes in an air fryer preheated to 350°F or a 400°F oven for 3-5 minutes.
Incessantly Requested Questions
Some however not all Thai curry pastes are vegan. If a paste doesn’t embody animal elements (comparable to shrimp paste or fish sauce), it’s vegan. A well-liked vegan model is Thai Kitchen pink curry paste. Mae Ploy, one other in style model, incorporates shrimp paste so will not be vegan-friendly.
If Thai curry is made with vegan curry paste, vegan fish sauce, and no animal protein, it’s often vegan. Since some curry pastes comprise animal elements (see the above query), some vegetable curries are usually not vegan-friendly. If eating out, at all times ask your server for vegan choices.
Sure, for gluten-free curry, use tamari as an alternative of soy sauce.
Extra Vegan Curry Recipes
Crispy Tofu
- 1 14 oz block further agency tofu, cubed (urgent elective)
- 3 tbsp tamari or soy sauce
- 1 tbsp cornstarch, if baking the tofu
- 1 tbsp coconut oil or avocado oil, plus 1 tablespoon if baking tofu
- ½ yellow onion, thinly sliced
- ½ pink bell pepper, seeds eliminated and thinly sliced
- 2 cloves garlic, minced
- 1- inch piece of recent ginger, minced
- 3 tbsp pink curry paste, or massaman curry paste (use much less paste if you would like much less spice)
- 1 medium carrots, peeled and sliced into skinny medallions
- ½ small kabocha squash, seeds eliminated, peeled, and cubed (about 1 ½ cups)
- 1 14 oz can coconut milk
- ¾ cup water
- ½ cup child corn, drained
- ½ cup sliced bamboo shoots, drained
- ½ small head of broccoli, chopped (about 1 ½ cups)
- 2 stalks chinese language broccoli, chopped (about 2 cups)
- ½ cup recent Thai basil leaves, complete or chopped
- ½ cup recent cilantro, chopped
- 2 limes, for garnish
- Cooked steamed rice for serving, comparable to this coconut jasmine rice
Forestall your display screen from going darkish
Crispy Tofu Preparation
Air-Frying Directions: Preheat the air fryer to 375°F with the air frying basket put in. In a mixing bowl, toss the tofu cubes with 1 tablespoon of soy sauce or tamari. Switch the coated tofu to the air fryer tray and unfold it into a good layer. Air fry for quarter-hour, flipping midway by.
Baking Directions: 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 once more to coat. Unfold the coated tofu evenly onto a baking sheet and bake for half-hour, till crispy.
Pumpkin Curry
Whereas the tofu cooks, make the pumpkin curry.
In a big skillet or wok, heat 1 tablespoon of oil over medium-high warmth. Add the onions and pepper to the skillet, and sauté till the onion begins to melt, about 3 minutes.
Add the garlic and ginger and proceed to sauté for an additional 2 minutes or so, till the onions are translucent.
Scale back the warmth to medium, add the curry paste, and stir nicely to interrupt up the curry paste as a lot as you’ll be able to.
Add the carrots, kabocha squash, coconut milk, water, child corn, and bamboo shoots. Stir nicely to mix.
Convey the curry to a simmer and prepare dinner for quarter-hour, till the squash is barely tender.
Add the broccoli and Chinese language broccoli, and proceed to prepare dinner for 10 minutes till the broccoli is tender however nonetheless vibrant inexperienced and the squash and carrots are fork-tender.
Stir in many of the Thai basil leaves and cilantro, reserving some for garnish.
Spoon the curry over rice and prime it with the crispy tofu. Stir it in or depart it on prime of the curry for serving. Garnish with recent herbs and lime juice, and revel in sizzling!
- Refrigeration: Leftover pumpkin curry retains coated in an hermetic container within the fridge for as much as 5 days. Leftover tofu may be saved in a separate hermetic container for as much as
- Freezing:Â The curry and tofu will also be frozen in separate freezer-safe containers for as much as 3 months. Defrost them in a single day within the fridge, or heat the curry over low warmth on the stovetop, stirring gently periodically, till sizzling.
- Reheating: Heat the curry gently within the microwave or stovetop till sizzling. Re-crisp the tofu cubes in an air fryer preheated to 350°F or a 400°F oven for 3-5 minutes.
- Press the tofu if desired. Additional agency tofu crisps up properly with out being pressed, so although you are able to do so for further crispiness, you don’t must. If urgent, place the drained block of tofu between a couple of sheets of paper towels, place it on a dinner plate, and prime with a heavy pan (comparable to a forged iron skillet) for half-hour.
- Prep the elements upfront. The cooking time strikes shortly. Guarantee it’s clean and hold from burning elements by having the veggies reduce, garlic and ginger minced, elements measured, and cans opened earlier than you activate the stovetop.
- Serving ideas. Serve pumpkin Thai curry sizzling, spooned on freshly steamed jasmine rice (or coconut jasmine rice!), and topped with crispy tofu, Thai basil leaves, cilantro, and lime juice.
