Vegan Pumpkin Curry with Tofu
User Reviews
4.9
76 reviews
Excellent
Vegan Pumpkin Curry with Tofu
Report
This Vegan Pumpkin Curry features roasted sugar pumpkin blended into a creamy sauce with coconut milk, combined with boiled tofu and optional green beans. The curry is seasoned with aromatic spices including mustard seeds, cumin, coriander, turmeric, cinnamon, and fresh ginger, alongside garlic, serrano peppers, and lemon juice. Fresh cilantro finishes the dish, adding a bright herbal note. Roasting the pumpkin enhances its sweetness while tofu adds protein and a soft texture.
Description
This recipe starts by roasting halved sugar pumpkin flesh-side down until tender and lightly browned. The roasting process deepens the natural sweetness and softens the pumpkin for sauce preparation. Meanwhile, extra-firm tofu is boiled briefly to firm up its texture and remove excess moisture before incorporation. The dish’s spice base includes mustard seeds, cumin, coriander seeds, turmeric, cinnamon, nutmeg, grated ginger, garlic, and diced serrano peppers, providing layered warmth and mild heat.
The peeled and roasted pumpkin flesh is combined with water and full-fat coconut milk to create a smooth, creamy curry sauce. Cooked tofu and optional trimmed green beans are added, simmering together to meld flavors. Lemon juice and fresh chopped cilantro contribute acidity and freshness in the final stages.
This curry delivers a comforting but complex flavor profile with creamy pumpkin sweetness balanced by warm spices and herbal brightness, suitable as a main course especially for vegans or those seeking plant-based meals.
Substitution ideas include using butternut squash or other squash varieties instead of pumpkin. Ground spices can replace whole seeds if necessary, added during the spice cooking step for correct flavor development.
Share:
Ingredients
- 1 sugar pumpkin aka pie pumpkin (3- 4 pounds, or 1.4-1.8 kg, medium-to-large
- neutral-flavored oil I used avocado oil, of choice for roasting and cooking
- kosher salt
- black pepper freshly cracked
Spices and Aromatics
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seed
- 2 teaspoons coriander seed
- 1 onion diced, large, yellow
- 5 garlic minced, cloves
- 1 ½ tablespoons ginger grated or minced, fresh
- 1-2 Serrano pepper diced (omit the seeds for a mild version; I used 2 peppers with seeds
- 1 teaspoon Turmeric ground
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg freshly grated
Pumpkin Sauce
- 1/2 of of the roasted pumpkin
- 1 cup water 240 mL
- 1 ½ teaspoons kosher salt
- black pepper to taste
- 1 coconut milk full-fat, 13.5-ounce / 400 mL can
- 1 tofu extra-firm, 14 or 16-ounce block
- 8 ounces Green bean 227g, trimmed and sliced in half (optional
- 1 teaspoon garam masala plus more to taste
- 1 to 2 tablespoons lemon juice fresh
- 1/2 cup cilantro chopped, plus more to garnish, fresh
Instructions
- Preheat the oven to 400°F (or 204°C). Line a baking sheet with parchment paper. Slice the pumpkin in half using a large sharp knife and rocking motion. If it’s too tough to slice, pop it in the microwave for 30 – 60 seconds to slightly soften. Use a large spoon to scoop out the seeds and stringy bits.
- Roast the pumpkin. Drizzle the pumpkin halves with a bit of the oil, and season well with salt and pepper. Place the halves, flesh side down, on the lined baking sheet. Roast in the preheated oven for 30-45 minutes, until the flesh is fork tender and lightly browned. Meanwhile, prep the rest of the ingredients.
- While the pumpkin is roasting, boil the tofu. Bring a large pot of water to a boil and season with salt. Drain the tofu and pat with paper towels to remove excess water. Chop the tofu into cubes. Add tofu to the boiling water. Once the water returns to a boil, boil for 90 seconds. Use a strainer to remove the tofu from the water and drain immediately, or gently drain over a colander. Set aside.
- Once the pumpkin is cool enough to handle, the skin should be easy to peel off. Take one roasted pumpkin half and use a knife to score the flesh into cubes. Set the pumpkin cubes aside. For the other half, scoop out all of the flesh using a spoon and add it to a blender.
- Make the Pumpkin Sauce: in the blender with the pumpkin, add 1 cup water, 1 ½ teaspoons kosher salt, and black pepper to taste. Blend until smooth – the texture should be a relatively thick puree. If needed, a bit more water until it comes together.
- Cook the aromatics. Heat a deep, large frying pan over medium-low heat. Add the black mustard seeds, cumin seeds, and coriander seeds and toast until fragrant, about 3 to 4 minutes. Turn off the heat and transfer to a mortar and pestle and roughly crush, or grind the spices in a spice grinder. Add these to a bowl with the other ground spices – turmeric, cinnamon, and nutmeg.1. NOTE: if using pre-ground cumin and coriander, just toast the mustard seeds and don’t crush them (leave them in the pan) and move on to step 7.
- Heat the same pan over medium-high heat and then add 1 ½ tablespoons of neutral-flavored oil. Once shimmering, add the onions with a pinch of salt and sauté until they just start to turn brown, 4 to 6 minutes. Add the garlic, ginger, green chilies and cook for 1 to 2 minutes, tossing frequently. Add the ground spices—freshly ground or pre-ground cumin and coriander, turmeric, cinnamon, and nutmeg— and cook for 30 seconds, stirring frequently to prevent burning.
- Pour in the Pumpkin Sauce and coconut milk, and stir until well combined. If the mixture starts to boil, lower the heat. Add in the roasted reserved pumpkin cubes, green beans, and 1 teaspoon of kosher salt.
- Bring to a simmer and cook for 4 to 5 minutes, or until the curry starts to thicken. Add in the boiled tofu and gently simmer for another 3 to 4 minutes, or until the green beans are crisp-tender and the tofu is heated through.
- Add the garam masala, lemon juice, and cilantro, and stir to combine. Taste for seasonings and adjust accordingly, adding more salt, lemon juice, or garam masala as needed. Garnish with additional fresh cilantro, if desired.
Notes
- Substitute the pumpkin with butternut squash, Hokkaido pumpkin, or kabocha squash as needed, adjusting prep accordingly.
- If whole cumin or coriander seeds are unavailable, use ground versions and add them with the other ground spices.
Nutrition Information
Show Details
Calories
380kcal
(19%)
Carbohydrates
34g
(11%)
Protein
14g
(28%)
Fat
25g
(38%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
2g
(10%)
Sodium
956mg
(40%)
Potassium
1661mg
(35%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
29119IU
(582%)
Vitamin C
39mg
(43%)
Calcium
155mg
(16%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 34g | 11% |
| Protein | 14g | 28% |
| Fat | 25g | 38% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 956mg | 40% |
| Potassium | 1661mg | 35% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 29119IU | 582% |
| Vitamin C | 39mg | 43% |
| Calcium | 155mg | 16% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
76 reviews
Excellent
Other Recipes
You'll Also Love
