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Thai Mushroom Pumpkin Curry with Tofu or Chickpeas Recipe

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4.3 from 216 reviews

A flavorful and comforting Thai Mushroom Pumpkin Curry featuring firm tofu or chickpeas, simmered in a rich coconut milk and pumpkin puree sauce blended with red curry paste and aromatic spices. This vibrant, mildly spiced curry is perfect served with fresh herbs, toasted seeds or nuts, and jasmine rice for a wholesome meal.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

For the Protein

  • 14 ounces (397 grams) Firm Tofu (pressed for 30 minutes and drained) or 1 can (15 ounces) Chickpeas, drained and rinsed
  • 2 teaspoons Vegetable Oil (olive or coconut)

For the Curry Base

  • 1 cup (110 grams) Yellow Onion, diced medium (about half a medium onion)
  • 8 ounces (225 grams) Shiitake or Crimini Mushrooms, stems removed, sliced thick into bite size pieces
  • 1 1/2 tablespoons Fresh Garlic, microplaned or finely minced (about 4 fat cloves)
  • 1 tablespoon Fresh Ginger, microplaned or finely minced
  • 1/4 teaspoon Red Chili Flakes (add another 1/8 teaspoon for extra spice)
  • 3 tablespoons Prepared Thai Red Curry Paste
  • 1 cup (220 grams) Low Sodium Vegetable Broth
  • 1 can (13 ounces / 368 grams) Full Fat Coconut Milk
  • 1 cup (235 grams) Pumpkin Puree
  • 2 – 3 tablespoons Maple Syrup or Brown Sugar, to taste
  • 1 1/2 tablespoons Tamari (+ more to taste)
  • Juice from 1/2 a Lime

For Serving and Garnish

  • 2 cups (65 grams) Spinach, finely chopped or shredded
  • Thai Basil and/or Cilantro, fresh
  • Toasted Cashews or Pepitas (see notes for toasting method)
  • Lime Wedges
  • Sriracha, optional for heat

Instructions

  1. Press and Prepare the Tofu: Press the tofu for 30 minutes to remove excess moisture, then drain. Preheat the oven to 375°F (190°C). Slice the tofu into approximately 1 inch (2.5 cm) cubes, place them on a parchment-lined baking sheet, and bake for 15 minutes or until golden and slightly puffy. Set aside. If using chickpeas, rinse and drain them instead, no baking needed.
  2. Cook the Aromatics: In a medium 4-quart Dutch oven, heat the vegetable oil over medium heat until shimmering. Add the diced onion and reduce heat to medium-low. Stir fry the onions for 6-8 minutes until they soften and become translucent.
  3. Add Mushrooms: Add the sliced shiitake or crimini mushrooms to the pot. Cook for 3-4 minutes, stirring occasionally, until the mushrooms soften and turn a deeper shade of brown.
  4. Incorporate Spices and Curry Paste: Add the minced garlic, ginger, red chili flakes, and Thai red curry paste to the mushroom and onion mixture. Stir continuously for about 1 minute to coat everything evenly and release the aromatic flavors.
  5. Deglaze and Add Liquids: Pour in the low sodium vegetable broth to deglaze the pan, scraping any browned bits from the bottom. Then stir in the full fat coconut milk, pumpkin puree, maple syrup (or brown sugar), tamari, and the baked tofu or chickpeas. Mix well to combine.
  6. Simmer the Curry: Bring the mixture to a gentle simmer over medium heat. Lower the heat to medium-low and let it simmer gently for about 10 minutes, stirring occasionally to prevent sticking and to meld the flavors.
  7. Finish with Lime and Seasoning: Remove the curry from heat and stir in the juice of half a lime. Taste and adjust seasoning as desired—add more tamari for saltiness or more maple syrup/brown sugar for sweetness.
  8. Serve and Garnish: Ladle the curry into serving bowls. Top with finely chopped spinach or shredded purple cabbage, fresh Thai basil or cilantro, and toasted cashews or pepitas. Serve with jasmine rice, lime wedges, additional tamari, and sriracha if desired.
  9. Store Leftovers: Transfer leftover curry into lidded containers and refrigerate for up to three days. For longer storage, cool completely and freeze for up to two weeks. Thaw overnight in the refrigerator and gently reheat on the stovetop before serving.

Notes

  • To press tofu, place it between plates with a heavy object on top or use a tofu press for 30 minutes to remove excess water for better texture.
  • If using chickpeas instead of tofu, simply rinse and drain a can of chickpeas. Add them directly to the curry at the simmering stage.
  • To toast cashews or pepitas, heat a dry skillet over medium heat. Add the nuts or seeds and stir frequently until lightly browned and fragrant, about 3-5 minutes. Avoid burning.
  • Adjust spice level by varying the amount of red chili flakes or by adding sriracha at serving.
  • This curry pairs wonderfully with jasmine rice or steamed rice noodles.
  • Author: ELLA
  • Prep Time: 15 minutes (excluding tofu pressing time)
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/thai-mushroom-pumpkin-curry-with-tofu-or-chickpeas-recipe/