Creamy Thai Pumpkin Tofu Curry

A vibrant and rich Thai curry with creamy coconut milk, tender tofu, chunks of sweet pumpkin, and spinach, served over fragrant jasmine rice.

• Prep: 20 min
• Cook: 20 min
• Total: 40 min
• Servings: 3
• Cuisine: Thai
• Difficulty: Medium
• Cost: $4.73/serving

Dietary

• Vegetarian
• Pescatarian
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Fiber

Tags

• pressure cooker
• one-pot
• comfort food
• healthy
• spicy

Ingredients

• 1 tablespoon coconut oil
• 1 yellow onion (medium, chopped)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 tablespoon red curry paste
• 1 extra-firm tofu (14 ounce block, pressed and cubed)
• 1 can full-fat coconut milk
• 1 cup vegetable broth
• 1 can pumpkin puree
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• 5 ounce fresh spinach
• 1 cup jasmine rice (uncooked)
• 1.5 cup water (for rice)
• 1 lime wedges (for serving)
• 2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

1. Set your pressure cooker to Sauté mode (or use a large pot over medium heat). Add 1 tablespoon coconut oil. Sauté the chopped yellow onion for 3-4 minutes until softened.
2. Stir in the minced garlic and grated fresh ginger. Cook for 1 minute until fragrant. Add the red curry paste and cook for another minute, stirring constantly.
3. Add the cubed extra-firm tofu, full-fat coconut milk, vegetable broth, pumpkin puree, soy sauce, and maple syrup to the pressure cooker. Stir well to combine.
4. Secure the lid on the pressure cooker and set to high pressure for 8 minutes. For a stovetop method, simmer gently, covered, for 20-25 minutes.
5. While the curry cooks, prepare the jasmine rice. Combine 1 cup uncooked jasmine rice with 1 1/2 cups water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes, or until water is absorbed and rice is tender.
6. Once the pressure cooker cycle is complete, perform a quick release. Stir in the fresh spinach until wilted, about 1-2 minutes.
7. Serve the creamy Thai Pumpkin Tofu Curry hot over the cooked jasmine rice. Garnish with fresh cilantro and serve with lime wedges, if desired.

Notes

If you don't have a pressure cooker, this curry can be made on the stovetop by simmering for 20-25 minutes until pumpkin is tender.

Nutrition (per serving)

• Calories: 615
• Protein: 19.3 g
• Carbohydrates: 74.8 g
• Fat: 30.1 g
• Fiber: 10.2 g
• Sodium: 780 mg
• Saturated Fat: 21.5 g
• Sugar: 19.5 g