Pumpkin Curry

By GuidingVegan

Ingredients

• 14 oz. firm tofu, cut in 1/2" cubes
• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 2-3 carrots, diced
• 1 clove garlic, minced
• 2 tablespoons red curry paste
• 1 (15 oz.) can pumpkin puree
• 1 (15 oz.) can full fat coconut milk
• 4 cups fresh spinach leaves
• pinch sea salt and pepper
• Cooked rice, fresh lime, chopped cilantro, naan bread

Preparation

Step 1

Transfer tofu from package to a plate lined with paper towels. Cover with another layer of paper towels and top with a heavy object to press some moisture from tofu while you start the curry. (You could also use a tofu press.)

Heat olive oil in a large skillet. Add the onion and red bell pepper. Saute for 3-5 minutes or until onion begins to soften. Add the garlic and cook one more minute.

Stir in the curry paste, pumpkin, and coconut milk and bring to a gentle simmer.

Cut tofu into ½" 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, chopped cilantro and or purple cabbage.