Eating Bird Food · by Brittany Mullins★ 4.9 (14)
Tofu Pumpkin Curry
NUTRITION · PER SERVING30M COOK
CAL 62%·PRO 69%
CARBS 173G56% OF CAL
8G FIBER148G OTHER16G TOTAL SUGAR
FAT 49G35% OF CAL
31G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cozy Thai-inspired pumpkin curry with tofu and spinach ready in 30 minutes. Robust and satisfying with complex flavor despite quick preparation.
mainthaicurrytofu🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 1/2 Tablespoon olive or avocado oil
- 1/2 red onion (chopped)
- 1 yellow bell pepper (chopped)
- 3 cloves garlic (minced)
- 3 teaspoon minced/grated ginger
- 3 Tablespoons red curry paste (I like Thai Kitchen)
- 1 14 oz can coconut milk
- 1 cup water or veggie broth
- 1 Tablespoon coconut sugar
- 1 teaspoon sea salt
- 1/4 teaspoon pepper
- 2 cups peeled and chopped pumpkin (I used kabocha squash)
- 16 oz extra firm tofu (drained, pressed and chopped into bite size chunks)
- 5 oz baby greens or baby spinach
- fresh basil (limes and cashews, for serving)
- white (brown or cauliflower rice, for serving)
At a glance
PER SERVING · TIME 30M
CAL 62%·PRO 69%
CARBS 173G56% OF CAL
8G FIBER148G OTHER16G TOTAL SUGAR
FAT 49G35% OF CAL
31G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 481mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1356mg
- Calcium
- 527mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 481MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.