Pumpkin Tofu Curry
An amazing vegetarian tofu curry made with pumpkin curry paste, tofu, and Southeast Asian herbs.
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 shallots
- 2 tsp fresh turmeric
- 1 tbsp ginger
- 1 stalk lemongrass
- 4 cloves garlic
- ⅓ cup vegetable oil
- 3 tbsp pumpkin puree
- 20 green beans (cut into 2 inch pieces)
- 3 oz enoki mushrooms
- 10 oz firm tofu
- 1 tsp salt
- 2 bay leaves
- 1 can coconut milk (13.5 oz)
- 1 cup vegetable stock
- 15 Thai basil leaves
- 1 lime
Instructions
- 1
Curry Paste: Throw 1 shallot, tumeric, ginger, lemongrass, garlic, vegetable oil, and pumpkin puree into a food processor. Pulse until you get a thick paste. If the paste starts to look a little dry in the food processor, add more oil to loosen it up. Set aside.
- 2
Heat 1 tablespoon of olive oil over medium high heat. Add in 1 shallot and 3 tablespoons of the curry paste. Cook for 30 seconds. Then add in your green beans, enoki mushrooms, tofu, and salt. Cook for 1-2 minutes, making sure the curry paste coats all the ingredients.
- 3
Lastly, add in the coconut milk, vegetable stock, bay leaves, and Thai basil. Bring to a boil and lower to low heat. Simmer for 15 minutes.