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).
¼cupgrapeseed oil(or oil of choice), or as needed to coat pan
1small oniondiced
1medium shallotdiced
4clovesgarlicminced
2teaspoonsgrated ginger
1medium sweet potatochopped into ½-inch pieces (about 2 cups)
2cupschopped broccoli
2cupschopped cauliflower
4teaspoonsmild or sweet curry powder
2teaspoonsground turmeric
½teaspoonground cinnamon(optional)
¼-½teaspooncayenne pepper(optional for spicy flavor, see note)
¼teaspoonsaltor to taste
1block extra firm tofudrained, 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.