Easy Pumpkin Tofu Curry with Coconut Milk
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.
Servings 4 people
Calories 284kcal
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.
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