Name: Pumpkin Curry Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Thai
Ingredients: 1 14 oz block extra firm tofu, cubed (pressing optional); 3 tbsp tamari or soy sauce; 1 tbsp cornstarch (if baking the tofu); 1 tbsp coconut oil or avocado oil, plus 1 tablespoon if baking tofu; ½ yellow onion, thinly sliced; ½ red bell pepper, seeds removed and thinly sliced; 2 cloves garlic, minced; 1-inch piece of fresh ginger, minced; 3 tbsp red curry paste or massaman curry paste (adjust to taste); 1 medium carrot, peeled and sliced into thin medallions; ½ small kabocha squash, seeds removed, peeled, and cubed (about 1 ½ cups); 1 14 oz can coconut milk; ¾ cup water; ½ cup baby corn, drained; ½ cup sliced bamboo shoots, drained; ½ small head of broccoli, chopped (about 1 ½ cups); 2 stalks Chinese broccoli, chopped (about 2 cups); ½ cup fresh Thai basil leaves, whole or chopped; ½ cup fresh cilantro, chopped; 2 limes for garnish; Cooked steamed rice for serving

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If you’re dreaming of a cozy meal that promises both color and comfort in every single bite, let me introduce you to my all-time favorite: Pumpkin Curry. Imagine sweet, silky cubes of kabocha squash, crisp bites of tofu, and a blanket of creamy coconut curry beautifully perfumed with Thai basil and fresh cilantro—this is the kind of weeknight dinner you’ll crave again and again. Whether you’re vegan or simply veggie-curious, everything about this bowl—from tender veggies and hearty tofu to the warm spices of red curry paste—makes it truly special, and, dare I say, a total show-stopper for any occasion.

Ingredients You’ll Need

The best thing about making Pumpkin Curry is that every simple ingredient really matters, layering in its own flavor, color, or texture. Each element brings something unique to the dish, so pre-chop, prep, and let these beauties sing in harmony.

Extra firm tofu: Goes crispy outside, tender inside—protein power with a dreamy texture in every bite.
Tamari or soy sauce: Gives the tofu (and later, your curry) a savory, subtly salty backbone.
Cornstarch: Helps create that irresistible, golden crispiness on baked tofu.
Coconut oil or avocado oil: Adds a lovely richness to the stir-fry and tofu, rounding out the flavors.
Yellow onion: Sweet and softens in a flash, forming the aromatic base of your curry.
Red bell pepper: Pops of color and gentle crunch—plus a natural sweetness that balances the spice.
Fresh garlic: Deepens the flavor profile and brings a familiar warmth with every mouthful.
Fresh ginger: Brings a spark of zing and complexity, cutting through the richness just right.
Red curry paste or massaman curry paste: The heart of your Pumpkin Curry’s signature spice and flavor; adjust to suit your spice preference.
Carrots: Offer little medallions of sweetness and extra color guaranteed to please.
Kabocha squash: The pumpkin in Pumpkin Curry—silky, sweet, and wonderfully satisfying.
Coconut milk: Creamy and dreamy, setting the perfect base for a smooth, luxurious curry.
Water: Loosens up the curry and lets all the other flavors shine without heaviness.
Baby corn: Adds adorable drama and a fun crunch to every spoonful.
Bamboo shoots: Their mellow flavor and slight bite complement the creamy sauce perfectly.
Broccoli: Bright greens that soak up the curry—and bring nutrition, too!
Chinese broccoli: Offers an earthy, chewy counterpoint to standard florets and squash.
Fresh Thai basil leaves: That anise-like aroma delivers the classic Thai curry finish.
Fresh cilantro: A final herbal flourish that lifts every bite.
Limes: Essential for finishing with a fresh, tangy squeeze.
Steamed rice: The classic, cozy foundation for all that curry magic; coconut jasmine is extra special!

How to Make Pumpkin Curry

Step 1: Prepare and Crisp the Tofu

Start by cutting the extra firm tofu into cubes. For extra crispiness, you can press out some moisture, but this step is totally optional—extra firm will still fry up fab! Toss the cubes with a tablespoon of soy sauce or tamari. If you’re using an air fryer, spread the tofu on the tray and air fry at 375°F for about 15 minutes, flipping halfway. For oven lovers, coat the tofu with soy sauce, oil, and cornstarch, then bake at 400°F for around 30 minutes until golden and crunchy. Set the crispy tofu aside—you’ll be so glad you cranked up that oven or air fryer!

Step 2: Start Building Your Curry Base

While your tofu gets nice and crispy, heat oil in a large skillet or wok over medium-high heat. Toss in your sliced onion and red bell pepper, giving them a few minutes to soften and become fragrant. This is the aromatic backbone of your Pumpkin Curry, so let those veggies shine until the onion just starts to turn translucent.

Step 3: Infuse with Garlic and Ginger

Lower the heat to medium and stir in the minced garlic and fresh ginger. Sauté everything for about 2 minutes, letting those incredible smells bloom and infuse the oil. You’ll know it’s ready when your kitchen smells like a little Thai restaurant!

Step 4: Stir in Curry Paste

Spoon in your red curry paste (or massaman curry paste if you’re feeling adventurous), adjusting the quantity for your perfect spice level. Stir vigorously to break up the paste so that it melts smoothly into the base, turning the onions and peppers into one unified, spice-packed mixture.

Step 5: Build Flavor with Veggies and Liquid

Add the sliced carrots and cubed kabocha squash to the pan. Pour in the coconut milk and water, then add in those charming baby corns and bamboo shoots. Stir everything together well, letting the flavors mingle as you bring the curry up to a gentle simmer.

Step 6: Simmer Until Tender

Let the Pumpkin Curry simmer gently for about 15 minutes, uncovered, so the squash softens and all the veggies start melting together in that coconut-laced broth. You want the squash just fork-tender, not mushy.

Step 7: Add Greens and Final Touches

Toss in the broccoli, Chinese broccoli, and the rest of your soy sauce. Keep it all simmering for about 10 minutes more. The greens should be bright and just-cooked; the squash and carrots should be tender but not falling apart. Stir in most of your Thai basil and cilantro, saving a little for a final garnish.

Step 8: Assemble and Serve

Spoon the Pumpkin Curry over fluffy steamed rice, then top with a generous helping of crispy tofu. Add that scatter of reserved herbs and a squeeze of lime. Whether you leave the tofu on top or stir it through is up to you—each bite should be vibrant, herby, and downright uplifting!

How to Serve Pumpkin Curry

Garnishes

Nothing completes a big bowl of Pumpkin Curry quite like a flourish of fresh herbs and a spark of citrus. I recommend scattering fresh Thai basil and cilantro over each serving, then letting everyone squeeze their own lime over the top. Not only does this look beautiful, it wakes up every flavor—don’t skip it!

Side Dishes

This curry’s best friend? Fluffy jasmine rice that soaks up all that spicy, creamy sauce. For something a bit more decadent, try coconut jasmine rice or even a simple bowl of steamed brown rice for a nuttier finish. If you’re serving a crowd, a plate of crispy spring rolls or a tangy Thai cucumber salad on the side always impresses.

Creative Ways to Present

Want to take your Pumpkin Curry to the next level for guests? Serve it in hollowed-out mini pumpkins or squashes for an utterly festive touch! Or, offer “curry bowls” with all the toppings—rice, herbs, lime wedges, crispy tofu—so everyone can customize their own dream bowl. Little touches like crushed peanuts or chili flakes offer extra fun for adventurous eaters.

Make Ahead and Storage

Storing Leftovers

To keep your Pumpkin Curry delicious for later, let it cool to room temperature, then pack into airtight containers. The curry will keep beautifully in the fridge for up to five days! For the crispiest leftovers, store the tofu in a separate container; that way it stays nice and crunchy for round two.

Freezing

Pumpkin Curry is surprisingly freezer-friendly! Simply scoop cooled curry and tofu into separate freezer-safe containers or zip-top bags. The curry (and tofu) will keep for up to three months. When you’re ready, thaw overnight in the fridge and reheat gently as directed.

Reheating

To revive your curry, you can warm it gently either in the microwave or on the stovetop, stirring occasionally to heat through evenly. For tofu, bring back that crispiness by running cubes through your air fryer at 350°F or an oven at 400°F for 3-5 minutes—they’ll taste fresh as new!

FAQs

Can I use a different type of pumpkin or squash?

Definitely! While kabocha is my top pick for Pumpkin Curry thanks to its sweet, dense flesh and silky texture, feel free to swap in butternut squash, sugar pumpkin, or even acorn squash if that’s what you have on hand.

Is Pumpkin Curry spicy?

It’s as spicy as you want it to be! Red curry paste gives a gentle, warming heat, but you can always use less for a milder curry, or more for those who like it bold. Massaman curry paste is a bit sweeter and milder if you prefer.

Can I make Pumpkin Curry ahead of time?

Absolutely—it’s the ultimate make-ahead meal. The flavors only get better after a day in the fridge. Just keep the tofu separate until serving to preserve its crunch.

Is there a way to make this oil-free?

Yes! Simply air fry or bake the tofu without oil, and sauté your vegetables in a splash of water or broth. The result is still flavorful and vibrant, just a touch lighter.

Do I have to use both Thai basil and cilantro?

Not at all. Both herbs add beautiful aroma and color, but you can absolutely use just one, or sub in fresh parsley if that’s what you have. Thai basil’s unique flavor is classic, but the curry is still lovely without it.

Final Thoughts

If you’re looking for a dish that’s cozy but not too heavy, vibrant but not complicated, Pumpkin Curry is that perfect recipe to light up your dinner table. I hope you give it a whirl—don’t forget to load it high with those fragrant herbs and plenty of crispy tofu for the full experience. Happy cooking!