Pumpkin Curry with Tofu

Ingredients

• 1,5 kg Hokkaido pumpkin (butternut) (large, peeled and cut into cubes)
• 800 g Firm tofu (cut into large cubes, patted dry with kitchen paper)
• 2 Stück Onions (large, coarsely chopped)
• 2 Stück Bell pepper (red or yellow, sliced into strips)
• 100 g Fresh spinach (washed)
• 2 Stängel Lemongrass (finely chopped, optionally dried)
• 3 TL Curry powder (mild to medium-strong)
• 1 EL Coconut oil (for toasting)
• 2 EL Rapeseed oil (for frying the tofu)
• 2 EL Light soy sauce (for color and flavor)
• 800 ml Coconut milk (2 cans of 400 ml)
• 1 TL Salt (to taste)
• ½ TL White pepper (to taste)
• 2 Stück Limes (juice added at the end)
• 1 Bund Fresh cilantro (coarsely chopped, for garnish)

Instructions

1. Prepare and fry tofu

   Pat the tofu dry with kitchen paper, cut into about 2 cm cubes. Heat oil in a hot pan, add a pinch of salt and fry the tofu cubes in batches until golden brown. Turn occasionally and season with a little white pepper.

   Time: PT8M

   Temperature: mittel‑hoch

2. Halve, peel and cube pumpkin

   Cut the pumpkin lengthwise in half, remove the seeds, peel and cut into about 2 cm cubes, similar size to the tofu cubes.

   Time: PT10M

3. Cut vegetables

   Coarsely chop the onions, slice the bell pepper into strips, wash and roughly tear the spinach, cut the lemongrass into fine rings (or finely chop if dried).

   Time: PT10M

4. Toast curry base

   Heat coconut oil in a large pot, slowly toast the curry powder over very low heat until fragrant (about 1‑2 minutes). Then add the chopped lemongrass and toast briefly.

   Time: PT5M

   Temperature: niedrig

5. Add onions and coconut milk

   Add the chopped onions and a teaspoon of salt to the pot, sauté briefly, then stir in the two cans of coconut milk. Bring to a boil.

   Time: PT5M

   Temperature: hoch

6. Simmer pumpkin

   Cover the pot, reduce the heat and let the pumpkin simmer gently for about 8 minutes until almost cooked through.

   Time: PT8M

   Temperature: niedrig

7. Partially purée vegetables

   Blend a portion of the cooked vegetables (pumpkin and onions) with an immersion blender until a creamy base forms, then return to the pot.

   Time: PT2M

8. Stir in tofu, spinach and soy sauce

   Add the fried tofu, soy sauce and fresh spinach to the pot, warm briefly until the spinach wilts.

   Time: PT5M

   Temperature: mittel

9. Add bell pepper and lime juice at the end

   Just before serving, stir in the bell pepper strips and lime juice, heating only 1‑2 minutes so the pepper stays crisp.

   Time: PT3M

   Temperature: mittel

10. Plate

    Spoon the curry into bowls, sprinkle with freshly chopped cilantro and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Hokkaido pumpkin (butternut): Butternut squash, Hokkaido squash
• Instead of Firm tofu: Tempeh, Seitan
• Instead of Onions: spring onions
• Instead of Bell pepper: Paprika powder (for flavor), zucchini
• Instead of Fresh spinach: chard, kale (finely chopped)
• Instead of Lemongrass: dried lemongrass, lemon zest
• Instead of Curry powder: Garam masala, Thai curry paste (diluted)
• Instead of Coconut oil: rapeseed oil, olive oil
• Instead of Rapeseed oil: sunflower oil
• Instead of Light soy sauce: Tamari (gluten‑free), Miso paste (diluted)
• Instead of Coconut milk: almond milk (for a lighter version), water (if coconut milk is not desired)
• Instead of Salt: sea salt, soy sauce (as a salt source)
• Instead of White pepper: black pepper
• Instead of Limes: lemon juice
• Instead of Fresh cilantro: parsley

Equipment Needed

• Large pot
• Frying pan
• Kitchen knife
• Cutting board
• Kitchen paper
• Spatula/spoon
• Hand blender (immersion blender) (optional)
• Measuring spoons (tsp, tbsp)
• Ladle (optional)

Critical Steps — Do Not Skip

• Fry tofu until golden brown so it stays crispy
• Toast curry powder over very low heat to avoid burning
• Add bell pepper at the end so it doesn’t become soggy

Chef Tips from the Video

• For extra crispy tofu, lightly dust the pieces with cornstarch before frying.
• A splash of lime juice just before serving brightens the flavors.
• Add fresh cilantro at the end so it retains its flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container in the refrigerator for up to 3 days

Freezer: Not recommended, as the texture of pumpkin and spinach suffers when frozen

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• The curry base (curry powder, lemongrass, coconut milk) can be prepared a day ahead and stored in the refrigerator.
• Tofu can be marinated before frying to add extra flavor.