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Heat the oil in a large, deep skillet over medium heat. Add onion, bell pepper, ginger and garlic and cook, stirring, until fragrant, about 3 minutes. Stir in the curry paste and tofu, toss and sauté for another 2 minutes.
Add the pumpkin, coconut milk, water, sugar, salt, and pepper and stir to combine. Bring the mixture to a simmer, cover, and cook until the pumpkin is tender and cooked through, about 15 minutes.
Stir in the baby greens and cook until they’ve just wilted, 1 to 2 minutes.
Remove from the heat and stir in the lime juice. Serve warm, over rice.