Tofu Pumpkin Curry

Pumpkin curry is my go-to favorite when eating Thai food. I hardly cook it despite curry being fairly easy to pull together. I decided to challenge myself on this Meatless Monday and I couldn't have been more pleased. You can whip up this easy tofu pumpkin curry in less time than it takes to order take out. All you need are a few pantry staples to create this healthy dish any night of the week. The pumpkin puree makes this curry thick and creamy. Next time I'm going to experiment with more veggies and crisping the tofu beforehand. 

Prep time: 15 min

Cook time: 20 min

Serves: 4

INGREDIENTS:

14 oz. firm tofu, cut in ½" cubes
1 tablespoon olive oil
½ yellow onion, chopped
1 red bell pepper, chopped
1 clove garlic, minced
2 tablespoons red curry paste
1 (15 oz.) can pumpkin puree (or 1½ cups homemade pumpkin puree)
1 (15 oz.) can full fat coconut milk
4 cups fresh spinach leaves
⅛th teaspoon sea salt + more to taste
⅛th teaspoon ground black pepper

DIRECTIONS:

Transfer tofu from package to a plate lined with paper towels. Cover with another layer of paper towels and top with a heavy object to press some moisture from tofu while you start the curry. (You could also use a tofu press.)

Heat olive oil in a large skillet. Add the onion and red bell pepper. Saute for 3-5 minutes or until onion begins to soften. Add the garlic and cook one more minute.

Stir in the curry paste, pumpkin, and coconut milk and bring to a gentle simmer.
Cut tofu into ½" cubes and stir into the skillet.

Cook for 3 minutes. Add the spinach, salt, and pepper, and cook another 3-5 minutes or until spinach is wilted.Serve over rice or other starch and top with a squeeze of fresh lime juice and chopped cilantro.