Easy Pumpkin Tofu Curry with Coconut Milk

This easy, one-pot Pumpkin Tofu Curry is an ideal cozy dinner for chilly nights. It's rich, creamy, and deeply spiced. The kind of nourishing, Indian-inspired meal that makes your kitchen smell incredible while it simmers. With simple pantry staples like canned pumpkin and coconut milk, it comes together easily for a satisfying vegetarian or vegan meal that feels restaurant-worthy but is totally weeknight-friendly, too.

If you love creamy vegetarian curries like my Roasted Butternut Squash Curry with Lentils, Sweet Potato Lentil Curry with Spinach, or Roasted Eggplant Coconut Curry with Chickpeas, this recipe has a similar balance of comfort and brightness. The pumpkin purée adds velvety texture, the tofu brings plant-based protein, and the coconut milk keeps everything luxuriously smooth.

This pumpkin tofu curry starts with a fragrant base of onion, shallot, garlic, and fresh ginger, which are key aromatics for layering flavor. Once the spices hit the pan, your kitchen immediately smells amazing. Chopped sweet potatoes, broccoli, and cauliflower make the curry hearty and colorful, while the tofu soaks up all of the flavor.

Everything simmers in creamy coconut milk and pumpkin purée until the vegetables are tender and the sauce thickens naturally. Then you'll blend part of the curry for a richer, smoother consistency (or leave it chunky if you like more texture). Serve it over fluffy rice with a squeeze of lime and fresh herbs for brightness.

Because this curry makes a generous batch, it's great for a vegetarian meal prep dinner or freezer meal for batch cooking. It tastes even better the next day as the flavors meld, and it freezes beautifully for quick, satisfying meals later on. If you want even more satisfying dinner ideas like this, check out my free guide with more than 100 Nourishing Meals and Snacks.

Looking for more ways to use up canned pumpkin puree? Try my Pumpkin Lassi Yogurt Drink or Coconut Cream Pumpkin Overnight Oats.

Ingredients

You'll need extra-firm tofu, plus onion, shallot, garlic, and ginger as the aromatic base. A mix of vegetables (sweet potato, broccoli, and cauliflower) adds texture and color. For seasoning, use curry powder, ground turmeric, ground cinnamon, and cayenne pepper (if you like heat). Canned pumpkin purée and full-fat coconut milk make the sauce rich and velvety. Finish with optional fresh herbs like cilantro or mint, a squeeze of lime, and toasted cashews for garnish.

Instructions

Cook onion and shallot in oil until translucent.

Stir in garlic, ginger, vegetables, and dry spices.

Stir in the tofu (learn how to press tofu first here), coconut milk, and pumpkin puree. Simmer uncovered until the sweet potatoes are tender and the flavors are melded.

Optional for thick and creamy curry: Add a few cups of the curry to a blender. Cover and blend until smooth. Then, pour the blended curry back into the pot and stir until evenly mixed.

Hint: You can also use an immersion blender to thicken and partially puree the curry in the pot.

Substitutions

• Tofu: Swap for chickpeas, lentils, or cubed tempeh. Use chickpeas or lentils for a soy-free option.
• Vegetables: Use what you have. Butternut squash, gold potatoes, zucchini, spinach, or bell peppers also work.
• Coconut milk: Substitute with unsweetened oat or cashew cream for a lighter variation that's still dairy-free.
• Pumpkin purée: Try canned butternut squash or puréed sweet potato.
• Spices: Adjust heat by omitting cayenne or adding extra curry powder to taste.

If you're looking for a curry with Instant Pot instructions, try my Tofu Tikka Masala.

Equipment

I use an enameled cast iron Dutch oven to make this pumpkin curry recipe. Something with a heavy bottom is best for heat distribution, but you can use any large pot (at least 5 quarts) that you have at home.

You will also need a blender or immersion blender to complete the final (optional) step. If you don't have a blender, the texture of the curry won't be as thick and creamy as the finished dish in my photos. It will still taste delicious!

Making Ahead and Storage

This curry keeps well for several days, making it a great option for batch cooking. You can prep the vegetables and press the tofu up to two days ahead. The curry itself can be made in advance and refrigerated for up to 5 days or frozen for up to 3 months.

Thaw frozen curry in the fridge overnight, and reheat the curry gently on the stovetop or in the microwave, adding a splash of coconut milk or water if the sauce is too thick.

FAQ

📖 Recipe

Easy Pumpkin Tofu Curry with Coconut Milk

Stephanie McKercher, RDN

Creamy, fragrant, and loaded with vegetables, this easy Pumpkin Tofu Curry is a cozy, protein-packed dinner that's naturally vegetarian and vegan. Made with pantry staples like pumpkin purée and coconut milk, it's a nourishing Indian-inspired curry that's simple for weeknights, yet special enough to share on a fall evening.

5 from 3 votes

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course dinner, lunch, main dish

Cuisine gluten-free, Indian-Inspired, vegan, vegetarian

Servings 4 people

Calories 284 kcal

Equipment

• Large pot or Dutch oven at least 5 quarts
• blender or immersion blender optional

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the curry:

• ¼ cup grapeseed oil (or oil of choice), or as needed to coat pan
• 1 small onion diced
• 1 medium shallot diced
• 4 cloves garlic minced
• 2 teaspoons grated ginger
• 1 medium sweet potato chopped into ½-inch pieces (about 2 cups)
• 2 cups chopped broccoli
• 2 cups chopped cauliflower
• 4 teaspoons mild or sweet curry powder
• 2 teaspoons ground turmeric
• ½ teaspoon ground cinnamon (optional)
• ¼-½ teaspoon cayenne pepper (optional for spicy flavor, see note)
• ¼ teaspoon salt or to taste
• 1 block extra firm tofu drained, pressed, and chopped into ½-inch pieces
• 2 (13.66-ounce) cans coconut milk
• 1 (15-ounce) can pumpkin puree

Optional for serving:

• Cooked rice (such as basmati rice)
• Chopped fresh cilantro
• Fresh mint leaves
• Cashews
• Lime wedges

Instructions

 

• Add oil to a large pot or Dutch oven over medium-high heat. Once hot, use a wooden spoon to stir in onion and shallot and cook for 5 minutes, stirring occasionally, or until translucent.
• Stir in garlic, ginger, sweet potato, broccoli, cauliflower, curry powder, turmeric, cinnamon (if using), cayenne pepper (if using) and salt. Cook for 2 minutes, or until the spices are aromatic. Use the wooden spoon to scrape the bottom of the pot and add more oil as needed to prevent sticking.
• Stir in tofu, coconut milk, and pumpkin puree. Once bubbling, reduce the heat to low-medium and simmer uncovered for 40 minutes, stirring occasionally, or until the sweet potatoes are tender and the flavors are melded. Add more spices to taste if desired.
• Optional for thicker, creamier curry: Transfer about 3 cups of the curry to a blender, cover, and blend for 30 seconds, or until smooth. Return the blended curry to the pot and stir until combined.
• Serve with cooked rice, cilantro, mint, cashews, and lime wedges if desired.

Notes

Cayenne pepper note: The full ½ teaspoon of cayenne pepper makes this curry pretty spicy! If you're not sure how much heat you want, start with ¼ teaspoon and add more toward the end of the cooking process if needed. You can also completely omit the cayenne pepper for a mild-tasting curry.

Storage: Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the microwave or on the stovetop until warm. Stir in water or coconut milk as needed if the sauce is too thick.

Soy-Free: Substitute cooked chickpeas for tofu.

Nutrition facts are estimates only and do not include optional ingredients for serving.

Nutrition

Serving: 0.25recipe | Calories: 284kcal | Carbohydrates: 26g | Protein: 11g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 3g | Sodium: 273mg | Potassium: 775mg | Fiber: 6g | Sugar: 7g | Vitamin A: 8412IU | Vitamin C: 70mg | Calcium: 109mg | Iron: 3mg

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