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    Home » Grateful Grazer

    Published: Oct 3, 2018 · Modified: Mar 13, 2022 by Stephanie McKercher, RDN · 6 Comments

    Pumpkin Curry with Crispy Tofu and Broccoli

    Jump to Recipe Print Recipe

    Pumpkin Curry served with cilantro rice and crispy tofu for a balanced lunch or dinner you can warm up to all season long.

    Pumpkin curry with broccoli and crispy tofu on white plate against dark wood backdrop.

    The concept for this pumpkin curry came to me after hiking in the Tetons last weekend. The morning was cool and crisp—ideal for walking with coffee in tow—and the bright yellow aspen leaves made it really start to feel like fall.

    October is here, and I'm ready to fully embrace pumpkin, winter squash, and all things cozy and autumnal.

    But I wanted to take the pumpkin beyond your basic PSL. I wanted a balanced mix of sweet, savory, creamy and spicy.

    Pumpkin curry was the answer.

    Pumpkin curry with crispy tofu and broccoli on white plate with wood backdrop and fresh herbs.

    There are three major components to this recipe, and you can prepare each in advance to make day-of cooking easier if you want.

    The first part is boiling basmati rice. I used brown for extra fiber, but white rice will also work if you prefer the taste. Once it's cooked, toss with cilantro, salt, and pepper. Easy.

    The second component is the crispy tofu, which is pressed, coated in cornstarch and dry-fried over the stovetop. Pressing the tofu (placing something heavy on top to drain out the liquid it's packaged with) helps to make the tofu crispier, so try not to skip this step.

    To make cleanup simple, I used the same skillet to cook both the tofu and the curry. (Opt for one with raised edges or use a Dutch oven.) The sauce is a fall twist on one of my favorite weeknight meals: coconut curry. Pumpkin adds flavor and makes the curry extra thick and creamy.

    Pumpkin curry is comfort food to the max. It's feeling a lot like fall now, isn't it?

    Pumpkin curry with crispy tofu and broccoli on white plate with wood backdrop and fresh herbs.

    Pumpkin Curry with Crispy Tofu and Broccoli

    Coconut curry gets a seasonal upgrade with pureed pumpkin, broccoli, and a dash of warming cinnamon. Served with cilantro rice and crispy tofu for a balanced lunch or dinner.
    5 from 1 vote
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    Course: dinner, lunch, main dish
    Cuisine: Asian, gluten-free, vegan, vegetarian
    Prep Time: 1 hour
    Cook Time: 1 hour
    Total Time: 2 hours
    Servings: 4 people
    Author: Stephanie McKercher, RDN

    Ingredients

    Cilantro Rice:

    • 1 cup uncooked white or brown basmati rice
    • 2 cups vegetable broth or water
    • ⅓ cup chopped cilantro
    • Salt and pepper

    Crispy Tofu:

    • 1 block extra-firm tofu, drained, pressed, and chopped into cubes (see note)
    • 1 tablespoon cornstarch
    • Salt and pepper

    Pumpkin Curry:

    • 1 tablespoon coconut oil or oil of choice
    • ½ cup diced onion (½ medium)
    • ½ cup diced carrot (1 large)
    • 4 cloves garlic, chopped
    • 2 teaspoons grated ginger
    • 4 cups broccoli florets and stems
    • 2 13.5 ounce cans coconut milk
    • 1 15 ounce can pumpkin puree (or 1 ¾ cups pureed, fresh pumpkin)
    • 1 tablespoon curry powder
    • 1 teaspoon cinnamon
    • ½ teaspoon cayenne (optional)
    • Salt and pepper

    Optional for Serving:

    • Lime wedges
    • Fresh herbs (such as cilantro, basil, mint)
    • Crushed red pepper

    Instructions

    Cook rice:

    • Add uncooked rice and vegetable broth to large saucepan and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, or until water is absorbed. Remove from heat and stir in cilantro, salt and pepper. Fluff with a fork and set aside.

    Cook tofu:

    • Preheat Dutch oven or large skillet with raised edges over high heat. Gently stir cubed tofu, cornstarch, and salt and pepper in large bowl. Transfer to hot skillet and cook 5 minutes, or until bottom of tofu is brown and easily separates from pan without sticking. Use tongs to flip, and repeat until each side is cooked. Transfer cooked tofu to wire rack and allow to cool while you cook curry.

    Cook curry:

    • In same pan used to cook tofu, melt coconut oil over medium-high heat. Stir in onion and carrot and cook 5 minutes, or until onion is translucent. Reduce heat to medium and stir in garlic, ginger, and broccoli. Stir and cook until broccoli softens and turns vibrant green.
    • Stir in coconut milk, pumpkin, curry powder, cinnamon, cayenne (if using), salt and pepper. Reduce heat to low and cook 15 minutes, or until liquid is reduced and curry is thick and creamy. Remove from heat.

    Serve:

    • Divide cooked rice and tofu between plates. Ladle curry over rice-tofu mixture and garnish with lime wedges, fresh herbs, and/or crushed red pepper as desired.

    Notes

    To press tofu: Drain liquid from tofu package. Wrap uncooked tofu block in paper towel (or a clean dishcloth) and place on a plate or in a baking dish. Cover with a heavy object, such as a can or skillet, and refrigerate overnight (or for at least one hour) before unwrapping and chopping pressed tofu into cubes.
    Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

    Save this Pumpkin Curry Recipe for Later:

    Pumpkin Curry with crispy tofu and broccoli on white plate against wood background with title text.

    How are you using pumpkin in your kitchen this fall?

    Try pumpkin pancakes for brunch!

    « Seasonal Produce Guide: How to Prep, Store, and Cook Fresh Fruits and Vegetables
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    Comments

    1. tiffany says

      July 13, 2020 at 6:43 am

      This recipe is SO yum! Thank you very much!

      Reply
      • Stephanie McKercher, RDN says

        July 30, 2020 at 7:02 am

        So glad you enjoyed it. Thanks, Tiffany!

        Reply
    2. Jennie Allen says

      November 13, 2018 at 8:00 am

      Hello,
      You list cornmeal in the comments at the beginning of the recipe, but then list cornstarch in the ingredients and instructions for the tofu preparation. I imagine you meant cornmeal on all counts. The recipe looks delicious. Ultra pressed, vacuum sealed tofu is now available also; saves that step 🙂

      Reply
      • Stephanie McKercher, RDN says

        November 14, 2018 at 2:20 pm

        Hi Jennie, thanks so much for catching this! I did actually use cornstarch in this recipe (just corrected the post), but I have used cornmeal in similar ways in the past (search cornmeal-crusted avocado tacos for a recipe). Either should work, but the cornmeal will have a bit grittier texture. Thanks also for the tofu tip! 🙂

        Reply

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    Hello! My name is Stephanie. I'm a registered dietitian, recipe developer, and cookbook author. Here on Grateful Grazer, you'll find easy, plant-forward recipes, vegetarian nutrition information, and approachable guides to meal planning and prep.

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