One-Pot Tofu Pumpkin Curry with Coconut Milk

This Indian-inspired One-Pot Tofu Pumpkin Curry is naturally vegan and so easy! A simple yet ultra-creamy yellow curry with tofu, canned pumpkin puree, canned coconut milk, and a mix of satisfying vegetables (including sweet potato, broccoli, and cauliflower). Plus, you only need a few simple ground spices for weeknight-friendly ease and convenience.

You might assume pumpkin curry is only for fall. It's made with the most autumnal of ingredients, and it's hearty, comforting, and full of warming flavors. (Garlic, ginger, turmeric, and cinnamon - YUM.)

But since this recipe is made with canned staples and year-round produce, it's actually something you can make any time of year. Whenever a craving strikes!

And once you give this easy, one-pot recipe a try, you'll want to make it no matter the season.

Luckily, there's no wrong time to get your pumpkin on.

If you're looking for more ways to use up canned pumpkin puree, try my Pumpkin Lassi Yogurt Drink or Coconut Cream Pumpkin Overnight Oats.

Okay, One-Pot Pumpkin Curry. Let's get to it.

Ingredients

These are the ingredients you'll need to make Tofu Pumpkin Curry at home. The optional ingredients for serving aren't pictured, but you can find them written out in the list below.

• Grapeseed oil (or oil of choice)
• Onion
• Shallot
• Garlic
• Ginger
• Sweet potato
• Broccoli
• Cauliflower
• Mild or sweet curry powder
• Ground turmeric
• Ground cinnamon (optional)
• Cayenne pepper (optional)
• Salt
• Extra firm tofu
• Canned coconut milk (x2) - I prefer full fat
• Canned pumpkin puree - make sure it's 100% pumpkin and unsweetened!

Optional ingredients for serving:

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

See the recipe card for exact ingredient quantities and preparation.

Instructions

One of the best things about this pumpkin curry is that you can make the whole thing in one big pot. Basically, just add the ingredients to your pot and simmer until everything is hot and delicious. It doesn't get any better.

Here are the basic cooking steps. You can find more detailed instructions in the recipe card at the bottom of the post.

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

This recipe is naturally vegan, vegetarian, dairy-free, and gluten-free. Here are a couple more ways to alter the dish to fit dietary needs.

• Soy-Free - Instead of tofu, you can use cooked chickpeas or lentils.
• Nut-Free - Omit the cashews for serving.

Variations

Looking for a few more ways to change up this recipe? Try these ideas.

• Spicy - use the full ½ teaspoon of cayenne pepper. You can always add more if this doesn't provide enough heat for your taste!
• Mild - Omit the cayenne pepper and make sure to use mild curry powder. You can also cut the dry spices in half for less intense overall flavor.
• Thai-Inspired - try Vegan Richa's Vegan Thai Pumpkin Curry for a Thai twist.
• Butternut - Use cubed butternut squash instead of sweet potato.

Check out my Roasted Butternut Squash Curry for another fall-inspired option. If you're looking for one more Indian-inspired tofu recipe, try Vegan 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!

Storage

Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Thaw frozen curry in the fridge overnight.

Reheat in the microwave or on the stovetop until warm. Stir in water or coconut milk as needed if the sauce is too thick.

Frequently Asked Questions (FAQ)

📖 Recipe

One-Pot Tofu Pumpkin Curry with Coconut Milk

Stephanie McKercher, RDN

A simple yet ultra-creamy yellow curry with tofu, canned pumpkin puree, coconut milk, and a mix of satisfying vegetables (including sweet potato, broccoli, and cauliflower).

5 from 1 vote

Print Recipe Pin Recipe

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

  

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.

Keyword Indian curry, tofu curry, vegan curry, yellow curry