Thai Mushroom Pumpkin Curry with Tofu or Chickpeas
View original ↗
Vanilla and Bean · by Traci York★ 4.8 (4)

Thai Mushroom Pumpkin Curry with Tofu or Chickpeas

NUTRITION · PER SERVING40M COOK
CAL 28%·PRO 51%
CARBS 39G27% OF CAL
9G FIBER0G ADDED0G INTRINSIC12G OTHER17G TOTAL SUGAR
FAT 39G63% OF CAL
22G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A warming one-pot Thai pumpkin curry made with coconut milk, red curry paste, and either tofu or chickpeas. This cozy, easy dish is vegetarian, vegan, and naturally gluten-free.

mainthaicurrytofubeansdairy freegluten freeveganvegetarian
View the full recipe on Vanilla and Bean →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 14 ounces (397 grams) Firm Tofu (one package, pressed for 30 minutes and drained* (**see notes for chickpea option))
  • 2 teaspoons Vegetable Oil (olive or coconut)
  • 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 strips or pieces)
  • 1 1/2 tablespoon Fresh Garlic (microplaned or finely minced, about four fat cloves)
  • 1 tablespoon Fresh Ginger (microplaned or finely minced)
  • 1/4 teaspoon Red Chili Flakes (add another 1/8 teaspoon for extra spicy)
  • 3 tablespoons Prepared Thai Red Curry Paste
  • 1 cup (220 grams) Low Sodium Vegetable Broth
  • 1 13 ounce (368 grams) Can 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
  • 2 cups (65 grams) Spinach (finely chopped/shredded)
  • Thai Basil and/or Cilantro
  • Toasted Cashews or Pepitas (***see note for how to)
  • Lime Wedges
  • Sriracha
PREP
15M
SODIUM
793MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.