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I’m not one of those people that die for pumpkin… I don’t order pumpkin spice lattes, and stay away from pumpkin scented candles… but our local Thai restaurant has this pumpkin curry that is AMAZING, so I’ve been trying to track down a copycat recipe.  This one is pretty close (and delicious nonetheless) and perfect to whip up in lieu of takeout on those lazy winter nights.

Pumpkin Curry with Crispy Tofu

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recipe via The Pig & Quill

• CourseMain Dish

Pumpkin Curry with Crispy Tofu Print Recipe recipe via The Pig & Quill CourseMain Dish

Ingredients

• 1 block super firm tofu cut into 1" cubes
• 4 T olive oil
• 1 T maple syrup
• 1.5 tsp ground coriander
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp Sea salt
• 1 tsp cumin
• 1/2 tsp cinnamon

For the Curry

• 2 tsp ground cumin
• 2 tsp curry powder
• 1 tsp coriander
• 1 tsp fennel seed
• 1 tsp onion powder
• 1/4 tsp red pepper flakes
• 1/2 tsp ground cinnamon
• 1 cup canned or pureed pumpkin (I used homemade roasted pumpkin)
• 1 can full fat coconut milk
• 3 cloves garlic roughly chopped
• 1/2 cup apple cider or veggie stock
• 1.5 T maple syrup
• 1/2 tsp salt
• 2 tsp cooking oil
• 2 carrots chopped
• 1 bulb fennel quartered, cored and very thinly sliced
• 1 medium zucchini halved lengthwise and sliced into half-moons
• 1 cup frozen peas
• basil thinly chopped
• crushed peanuts
• cooked rice or quinoa

Servings:

Instructions

1. To make the tofu: Preheat broiler and line a rimmed baking sheet with foil. Combine olive oil, maple syrup and spices in a large bowl, then toss tofu until fully coated. Arrange tofu in a single layer and broil for 10 minutes or until browned/crispy. Toss and broil for 10 more minutes until crisped.
2. To make curry: Add all curry spices (cumin through cinnamon) to a large, dry skillet and toast until fragrant.
3. Add toasted spices, pumpkin, coconut milk, garlic, apple cider, maple syrup and salt and blend until smooth.
4. In the same skillet you used to toast the spices, add cooking oil and heat over med-high flame. Add veggies (except peas) and stir-fry until crisp-tender - about 3-5 mins. Add blended curry mixture and peas & cook until heated through.
5. Serve curried veggies over rice/quinoa with tofu, peanuts and basil.

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