Wild Fusion Curry with Butternut Squash and Tofu

This Wild Fusion Curry with Butternut Squash and Tofu is vibrant, full of flavor, super creamy, and SO DELICIOUS! It’s best described as a fusion of Thai and Indian curries using both curry powder and Thai red curry paste. It pairs well with jasmine or basmati rice and can be topped with cilantro, onion, jalapeño, or whatever you like!

Please excuse these pictures. My photography skills need improvement! I tried to take better images but for some reason, I just couldn’t nail it. BUT, since this recipe is SO GOOD, they’ll remain here until I make more curry.

What’s the Difference Between Thai and Indian Curry?

I did a little research while playing around with this recipe. They both share a richness in flavor and spices, but there are a number of differences between Thai and Indian curries. Here are a few:

1. Indian curry typically contains turmeric, cumin, and coriander whereas Thai curry uses a variety of curry pastes mixed with coconut milk to make a rich sauce.
2. Most Thai curry paste is made with hot chilies, lemongrass, ginger, garlic, shallots, shrimp paste, and dry herbs like cumin, turmeric, and coriander seeds.
3. Indian curry powders usually contain coriander, turmeric, cumin, fenugreek, and powdered chili peppers.
4. Thai curries often have a thinner consistency and a brighter flavor.
5. Indian curries often have a thicker consistency, almost like a hearty stew.
6. Thai curries are often spicier than Indian curries.
7. Most Indian curries use dairy products such as ghee, clarified butter, yogurt, and cream.
8. Thai curries will almost always use coconut or peanut oil, coconut milk, or chicken stock as broth.
9. Indian curry is usually served with basmati rice and Thai curry is usually served with jasmine rice.

Let’s Make This Curry!

• Start by pressing your tofu. I like to wrap mine in a paper towel and then again in a kitchen towel. Place a 3-5 pound weighted object on top (like a cast-iron skillet or a few books) and wait for at least 10-15 minutes for the water to drain. Pressing the tofu allows for better absorption of the marinade/flavors and also helps to crisp up the tofu when cooking.  I like this local tofu!
• When your tofu is ready, cut into small cubes, drizzle with soy sauce or tamari, and add some cornstarch. Toss to coat and spread out evenly on a baking sheet. Spray or drizzle on some olive oil and add a pinch of salt. Transfer to the oven and bake at 425°F for 25-30 minutes.
• While your tofu is baking, start the curry. Heat coconut oil in a large soup pot. Once hot, add your garlic, ginger, and spices and sauté for a few minutes.
• Once spices are fragrant, add the soy sauce or tamari, red chili paste, and vegetable broth or vegan chicken stock. Bring to a light boil.
• Once boiling, add the red pepper, bamboo shoots, and butternut squash. Maintain a simmer for about 10 minutes, or until your squash is fork-tender.
• Once veggies are cooked, add the coconut milk, Thai basil leaves, salt, and lime juice.
• Remove tofu from the oven, add to the pot, and stir to combine.
• Serve in bowls with a side of rice and whatever toppings you like!

More Recipes:

Juicy Mango and Sweet Chili Tofu Bowl

Curried Cauliflower Salad with Pomegranate Dressing

Mushroom Ravioli with Sun-Dried Tomato Sauce