Pumpkin Curry with Crispy Tofu

November 23, 2015


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.


For the Curry
  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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Do yourself a favor and check out the gorgeous images and tasty recipes at The Pig & Quill – I can’t wait to try thisthis and this!   IMG_4792