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
Scale
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
