Description
This vibrant Pumpkin Curry is a comforting and flavorful dish featuring creamy coconut milk, spices, and wholesome pumpkin puree simmered with tofu and optional vegetables. It’s perfect for a nourishing vegan meal served over rice or quinoa.
Ingredients
Scale
Main Ingredients
- 1 tablespoon canola or vegetable oil
- ½ cup diced onion (red, white, or yellow, about 1 small onion)
- 2 cups water
- 1 vegetable bouillon cube or 2 cups vegetable broth
- 1 (13.5-ounce) can full-fat coconut milk
- 1 (15-ounce) can pumpkin puree
- 2 teaspoons ground cumin
- 2 teaspoons curry powder
- 1 (14-ounce) block extra-firm tofu, pressed and cubed
- Salt and pepper, to taste
Optional
- Your choice of veggies (such as spinach, bell peppers, carrots, or peas)
Instructions
- Heat the oil: In a large pot over medium-high heat, warm 1 tablespoon of canola or vegetable oil until shimmering.
- Sauté the onions: Add ½ cup diced onion and cook for 3 minutes, stirring frequently, until the onions turn translucent and tender.
- Add liquids and spices: Pour in 2 cups of water with 1 vegetable bouillon cube or 2 cups vegetable broth, then add the 13.5-ounce can of coconut milk and 15-ounce can of pumpkin puree. Stir in 2 teaspoons ground cumin and 2 teaspoons curry powder to evenly distribute the flavors.
- Add tofu and veggies: Incorporate the cubed extra-firm tofu and any optional vegetables you like, mixing well to combine all ingredients.
- Simmer: Lower the heat to low and let the curry simmer gently for 15 minutes, stirring occasionally to prevent sticking.
- Season and serve: Remove the pot from heat, then season with salt and pepper to taste. Serve hot over jasmine rice, quinoa, or enjoy as is.
Notes
- Add extra vegetables such as spinach, bell peppers, carrots, or peas for added nutrition and texture.
- Press the tofu well before cooking to help it absorb more flavor and maintain a firmer texture.
- This curry pairs well with jasmine rice or quinoa as a hearty meal.
- Adjust seasoning by adding more curry powder or cumin for a stronger flavor.
- For a spicier version, include a pinch of chili flakes or fresh chopped chili.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 0 mg
