Pumpkin Curry with Tofu and Coconut Milk Recipe
Introduction
This comforting pumpkin curry is a flavorful and creamy dish perfect for a cozy meal. Combining rich coconut milk, warm spices, and tender tofu, it’s a delicious way to enjoy pumpkin beyond pie. Plus, it’s easy to customize with your favorite vegetables.
Ingredients
- 1 tablespoon of canola or vegetable oil
- ½ cup of diced red, white, or yellow onion (about 1 small onion)
- 2 cups of water and 1 vegetable bouillon cube, or 2 cups of vegetable broth
- 1 (13.5-ounce) can of full-fat coconut milk
- 1 (15-ounce) can of pumpkin puree
- 2 teaspoons of ground cumin
- 2 teaspoons of curry powder
- 1 (14-ounce) block of extra-firm tofu, pressed and cubed
- Your choice of veggies (optional)
- Salt and pepper, to taste
Instructions
- Step 1: In a large pot over medium-high heat, heat the oil.
- Step 2: Add the diced onion and sauté for 3 minutes, or until it becomes translucent and tender.
- Step 3: Add the water and bouillon cube (or vegetable broth), coconut milk, pumpkin puree, ground cumin, curry powder, cubed tofu, and any optional vegetables. Stir well to combine.
- Step 4: Reduce the heat to low and simmer for 15 minutes, stirring occasionally to prevent sticking.
- Step 5: Remove the pot from heat and season with salt and pepper to taste before serving.
Tips & Variations
- Press the tofu for at least 15 minutes to remove excess moisture and improve texture.
- Add vegetables like spinach, bell peppers, or peas to boost flavor and nutrition.
- For a spicier curry, include a pinch of cayenne pepper or chopped fresh chili.
- Serve over rice or with warm naan for a complete meal.
Storage
Store leftover pumpkin curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the curry has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, you can roast and blend fresh pumpkin to make your own puree. Make sure it’s cooked until soft before pureeing for the best texture.
Is this curry suitable for vegans?
Absolutely. This recipe uses vegetable broth and tofu, making it completely vegan-friendly. Just ensure your bouillon cube is also vegan.
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Pumpkin Curry with Tofu and Coconut Milk Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A hearty and flavorful Pumpkin Curry made with creamy coconut milk, warming spices, and protein-rich tofu. This comforting dish is perfect for a cozy meal and can be customized with your favorite vegetables for added nutrition.
Ingredients
Main Ingredients
- 1 tablespoon of canola or vegetable oil
- ½ cup of diced red, white, or yellow onion (about 1 small onion)
- 2 cups of water and 1 vegetable bouillon cube, or 2 cups of vegetable broth
- 1 (13.5-ounce) can of full-fat coconut milk
- 1 (15-ounce) can of pumpkin puree
- 2 teaspoons of ground cumin
- 2 teaspoons of curry powder
- 1 (14-ounce) block of extra-firm tofu, pressed and cubed
- Your choice of veggies (optional)
- Salt and pepper, to taste
Instructions
- Heat the Oil: In a large pot over medium-high heat, heat the canola or vegetable oil until shimmering.
- Sauté the Onion: Add the diced onion to the pot and sauté for about 3 minutes, stirring occasionally, until the onion becomes translucent and tender.
- Add Liquids and Spices: Pour in the water and add the vegetable bouillon cube or broth, coconut milk, and pumpkin puree. Stir in the ground cumin and curry powder to infuse the mixture with warm, aromatic flavors.
- Add Tofu and Vegetables: Incorporate the cubed extra-firm tofu and any optional vegetables you prefer. Stir everything well to combine all ingredients evenly.
- Simmer the Curry: Reduce the heat to low, cover the pot partially, and let the curry simmer for 15 minutes, stirring occasionally to prevent sticking and to meld the flavors together.
- Season and Serve: Remove the pot from heat and season the curry with salt and pepper to taste. Serve warm, ideally over rice or with your preferred side.
Notes
- Pressing the tofu before cooking removes excess moisture and helps it absorb more flavor.
- Feel free to add vegetables like spinach, bell peppers, or peas for extra nutrition and texture.
- This curry can be stored refrigerated in an airtight container for up to 3 days.
- For a spicier curry, add a pinch of cayenne pepper or red chili flakes during simmering.
- Use low-sodium vegetable broth if you want to control salt levels.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: pumpkin curry, vegan curry, coconut milk curry, tofu curry, easy pumpkin recipe, healthy curry
