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Recipe Types: Desserts , Dips and Sauces , Drinks , Entrees , Salads , Side Dishes , snacks , Toppings and Fillings

Pumpkin Tofu Curry

2012-10-05
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  • Servings : 4-6
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

I absolutely love pumpkin season. This is a Thanksgiving favorite for me! You can add carrots and potatoes or any other veggie you’d like and serve over rice. Mmm delicious!

Ingredients

  • 1 yellow onion, diced
  • 2tbsp olive oil
  • 2 cups vegetable broth (I used 2 bullion cubes in two cups water)
  • 1 can coconut milk
  • 1 15 ounce can pumpkin
  • 2 tsp cumin
  • 2 tsp curry
  • pepper, to taste
  • sauteed tofu, cubed

Method

Step 1

In a large pot, sautee the onions in the olive oil until onions become translucent.

Step 2

Add remaining ingredients and stir well to combine. Allow to simmer over low heat for at least fifteen minutes, stirring occasionally.

Recipe Type: Tags: , , , , , , , , , ,
Toni

"They say you are what you eat, so I strive to be healthy. My goal in life is not to be rich or wealthy, 'Cause true wealth comes from good health and wise ways... we got to start taking better care of ourselves " - Dead Prez

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Recipe Comments

  1. posted by Geanna Marek on October 6, 2012

    This looks gorgeous, and really yummy, and also amazingly simple. I can’t wait to make some!

      Reply

  2. posted by carol on October 8, 2012

    Perfect for Thanksgiving and Meatless Mondays!

      Reply

  3. posted by Mina Joshi on October 8, 2012

    Love this amazing looking curry. I like the way you have presented it in the empty pumpkin shell.

      Reply

  4. posted by erin on October 9, 2012

    This was good, but I think a few tweaks would make it amazing. I’d skip the water all together – that seemed to dilute the taste, and it was already plenty soupy. I’d also maybe reduce the amount of broth, increase the curry a bit, and add a little sea salt. It was still yummy but a bit bland; I’d like more of the coconut and curry flavors to come out. But thanks – it’s definitely a keeper! Perfect for a cold night.

      Reply
    • Toni

      posted by Toni on October 9, 2012

      Thanks so much for the feedback. The recipe doesn’t actually call for water. I think the way the ingredients list was formatted made it seem like that it did, my apologies. I changed it to make it a little clearer.

      I’m glad you liked it anyway. :)

        Reply

  5. posted by erin on October 17, 2012

    Thanks for the clarification, Toni! That makes much more sense. :)

      Reply

  6. posted by Jerott on October 24, 2012

    Curry powder or curry paste? Looks delicious, by the way. I might be a blasphemer and add chicken though…

      Reply
    • Toni

      posted by Toni on October 24, 2012

      Thank you, Jerott. I used curry powder and it was pretty tasty. I also thought it was pretty darn delicious with the tofu. Maybe try it that way frist? ;)

        Reply

  7. posted by lauren atchison on January 29, 2013

    what kind of canned coconut milk do you use? i’vs seen them with varying amounts of fat in them

      Reply
    • Toni

      posted by Toni on February 4, 2013

      Hi Lauren,

      I used a light coconut milk.

      Thanks! :)

        Reply

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