Description
One Pot Pumpkin Curry - a simple 30 minute dinner recipe that is full of flavor! Sweet pumpkin simmers in a fragrant curry sauce with tofu or your protein of choice.
Ingredients
Scale
- 2 tablespoons avocado oil
- 3 shallots, chopped
- 3 cloves garlic, minced
- 2 tablespoons grated ginger
- 2 tablespoons Thai red curry paste
- 6 cups cubed squash or pumpkin (I like kabocha or butternut squash best!)
- 2 (13.5) oz. cans coconut milk
- 1 block extra firm tofu, cut into squares
- Zest and juice from one lime
- 2 tablespoons coconut sugar
- 1 teaspoon salt
- 1 kafir lime leaf (optional)
- Optional garnishes: cilantro, pumpkin seeds and chili flakes
Instructions
- Heat the avocado oil in a large Dutch oven or pot over medium high heat. Add in the shallots and cook, stirring occasionally, until they are translucent, about 5-7 minutes.
- Add in the garlic, ginger, and curry paste. Cook, stirring constantly until fragrant, about 2 minutes. Add in the coconut milk, a little at a time, until well mixed. Add in the squash, tofu, lime zest, coconut sugar, salt and lime leaf. Bring the mixture to a simmer. Cover and simmer until the squash is tender, about 10-15 minutes.
- Remove the curry from the heat and stir in the lime juice. Remove the lime leaf, if using, and serve over rice!
Notes
- Most grocery stores have red curry paste. You can also check your local Asian market or order it online.
- Kafir lime leaves can also be found at your local Asian Market. Look in the produce or freezer isles. If you can't find these leaves, omit rather than try to replace them in the recipe. Their citrus flavor is so unique that nothing else comes close.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 267
- Sugar: 10g
- Sodium: 1013mg
- Fat: 14g
- Saturated Fat: 10g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 5g
