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This pumpkin curry recipe turns a can of pumpkin puree, a can of coconut milk, and a block of tofu into a creamy, filling vegan dinner in one pot. It takes about 30 minutes, uses curry powder and cumin you probably already have, and makes four hearty bowls to spoon over rice.
Why You’ll Love this Pumpkin Curry with Tofu Recipe!
For a long time, this was the dish that I brought to every Thanksgiving dinner I attended. Then I realized I love it so much that I shouldn’t limit myself to enjoying it just once a year. Now I serve it regularly for dinner over brown rice (how to cook brown rice here) and load up on tons of fall goodness. For a veggie-loaded version, try my coconut vegetable curry.
The pumpkin brings a sweet and savory flavor that balances the mildly spicy curry powder and the creamy coconut milk, and the tofu soaks up all of it while it simmers. It’s an Indian-inspired curry, not a traditional one, and because it starts with canned pumpkin, there’s nothing to roast or peel. You stir everything into one pot, let it simmer, and dinner is ready in about 30 minutes.
Love cooking with pumpkin? Then you definitely will want to try this easy vegan pumpkin soup and pumpkin stuffed shells with sage cream.
Ingredients for Vegan Pumpkin Curry
Here’s what you need for this vegan pumpkin curry. You’ll find the exact amounts in the recipe card below.
- Pumpkin puree: Use a can labeled 100% pumpkin, not pumpkin pie filling, which has sugar and spices added.
- Coconut milk: Full-fat canned coconut milk makes the sauce creamy.
- Tofu: Extra-firm tofu, pressed and cubed, holds its shape while it simmers.
- Broth: Water and a vegetable bouillon cube, or vegetable broth.
- Spices: Curry powder and ground cumin, plus salt and pepper.
- Onion and oil: Any onion works, with canola or vegetable oil.
Add any vegetables you have on hand, too. Cauliflower, bell pepper, broccoli, peas, and corn all work well.
Variations
- Want more texture? For a slight crunch, add some steamed chopped carrots, chopped broccoli, or cauliflower florets. You can add all three! Just don’t overcook them so they keep their crunch.
- Want more volume? Add some chopped potatoes, sweet potatoes, or zucchini for a chunkier curry that’s even more filling. I haven’t tested exact timing for raw potatoes, so cut them small and simmer until tender.
- Not a fan of tofu? Use another plant-based protein. My second pick is red lentils. No need to soak them beforehand, as they cook very quickly. And they go so well with these spices. If you’re short on time, drain and rinse a can of chickpeas and stir them in with the pumpkin.
- Make it spicy. Add in some ground red pepper, crushed red chili flakes or fresh chilies to give it a little bit of heat.
How to Make Pumpkin Curry
Here’s an overview of how to make this pumpkin tofu curry. You’ll find the full instructions in the recipe card.
Step 1: Heat the oil in a large pot over medium-high heat. Add the onion and sauté for 3 minutes, until translucent and tender.
Step 2: Add the water and bouillon cube (or broth), coconut milk, pumpkin puree, cumin, curry powder, and tofu, and stir well to combine.
Step 3: Stir in any veggies (if using). Reduce the heat to low and simmer for 15 minutes, stirring occasionally. Remove from the heat and season with salt and pepper to taste.
Toni’s Recipe Tips
- Add extra veggies if you have them! It’s even better with more and can help you clean out the fridge and not waste produce.
- Serve the pumpkin curry over jasmine rice or quinoa (complete guide to quinoa), or even enjoy it by itself!
FAQs for Pumpkin Tofu Curry
No. Use plain pumpkin puree labeled 100% pumpkin. Pumpkin pie filling has sugar and spices added, which would make the curry taste like dessert.
Yes. Use about 1 3/4 cups of homemade pumpkin puree in place of the can. Halve a sugar or pie pumpkin, scoop out the seeds, and roast it cut side down at 400 degrees F (200 degrees C) until fork-tender, then scoop out the flesh and mash it. I haven’t tested it myself, but a reader made this with fresh baked pumpkin puree and loved it.
I haven’t tested it, but a silken tofu puree or homemade cashew cream are the swaps I’d try. I don’t recommend soy milk, which makes the curry too thin. Light coconut milk is another option I haven’t tested, and the curry won’t be as creamy.
No. It’s an Indian-inspired curry made with curry powder and cumin. For a Thai-style version, you could use red curry paste in place of the curry powder. I haven’t tested that swap, so start with 2 tablespoons and add more to taste, and check the label, since some curry pastes contain shrimp.
It’s mild as written. For more heat, use a hot curry powder or add red pepper flakes or a sliced fresh chile.
Almost any! Cauliflower, bell peppers, broccoli, zucchini, peas, and corn all work. Readers have added steamed cauliflower, red bell pepper, frozen corn, and frozen peas with great results.
Yes! It’s great for packed lunches. Store it in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months, and add a splash of water when you reheat it.
What to Serve with Pumpkin Curry
- Toppings: Chopped cilantro, plain vegan yogurt, toasted shredded coconut, or diced green onions.
- Give it some crunch: Sprinkle the top with some toasted pumpkin seeds, cashews, or chopped peanuts.
- Serve over brown rice, quinoa, or cauliflower rice.
- Bread: Vegan naan or pita bread is perfect to soak up all the yumminess of this pumpkin curry.
- Add a veggie side dish. Something simple such as vegan roasted vegetables with thyme or vegan baked zucchini fritters.
Storage Instructions
- Leftovers: Allow leftovers to cool completely and then store in an airtight container. Then, store in the fridge for up to five days or in the freezer for up to three months.
- Reheat: If frozen, allow to thaw out in the fridge overnight. After thawing, heat in a saucepan over medium heat until heated through. Also, add more water as needed to thin out the pumpkin curry.
More Delicious Vegan Curries
Vegan Dinners
Bean Sprouts Curry
Vegan Dinners
Creamy Apple Curry with Coconut Milk
Vegan Dinners
Butternut Squash Curry
Vegan Dinners
Perfect Potato and Pea Coconut Curry
If you tried this vegan pumpkin curry recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Pumpkin Curry
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Ingredients
- 1 Tablespoon (15 ml) of canola or vegetable oil
- ½ cup (80 g) of diced red, white, or yellow onion (about 1 small onion)
- 2 cups (480 ml) of water and 1 vegetable bouillon cube, or 2 cups of vegetable broth
- 1 (13.5-ounce / 400 ml) can of full-fat coconut milk
- 1 (15-ounce / 425 g) can of pumpkin puree
- 2 teaspoons (10 ml) of ground cumin
- 2 teaspoons (10 ml) of curry powder
- 1 (14-ounce / 400 g) block of extra-firm tofu, pressed and cubed
- Your choice of veggies (optional)
- Salt and pepper, to taste
Instructions
- Heat the oil in a large pot over medium-high heat.
- Add the onion and sauté for 3 minutes, until translucent and tender.
- Add the water and bouillon cube (or broth), coconut milk, pumpkin puree, cumin, curry powder, tofu, and any veggies (if using).
- Stir well to combine.
- Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
- Remove from the heat.
- Season with salt and pepper to taste.
Notes
- Add any extra veggies you have. Cauliflower, bell pepper, broccoli, peas, and corn all work.
- Use plain pumpkin puree, not pumpkin pie filling.
- Serve over jasmine rice, brown rice, or quinoa, or enjoy it on its own.
- Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
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Just tried this simple, delicious, nutritious fall meal yesterday! I ate 2 bowls of this over the day. Thank you for helping us make wonderful meals with your recipes and inspiration!
Love it! So glad you enjoyed this yummy pumpkin curry. Toni has the best recipes on her blog! 🙂
This was so delicious and satisfying! I added steamed cauliflower, red bell pepper, frozen corn and frozen peas. My husband added red pepper flakes to his serving(s!). I don’t normally love the texture of uncooked tofu but the texture after simmering was really enjoyable. I will be adding this into the rotation!
Hi Lori! I’m so happy you both enjoyed it, especially the tofu’s texture after simmering! All those extra vegetables sound delicious, and your husband’s extra servings made me smile. Thank you so much for the wonderful review!
This was good and very easy to make. I added cauliflower, zucchini and red peppers for the veggies.
So glad you enjoyed this curry recipe! I bet it was extra delicious with those added veggies!
This recipe looks great but, I am wondering if lite coconut milk could be substituted for full fat coconut milk?
Thank you!
Hi! We on the PBOAB team haven’t tried out that sub yet so can’t guarantee the results. However, I think it would still turn out just as great, though not as creamy. Let us know how it turns out for you 🙂
I used fresh baked pureed pumpkin because I had it ready in the fridge. Great weeknight meal that is super easy!
So glad you enjoyed this yummy pumpkin curry!
I made this last night for the second time in a month. The first time we didn’t get any, my clients got it all!! (I cook for people for a living) This time a special order from a client that got it the first time, wanted it again!! YAY! Now WE get some for us!! My husband has told me twice today that the dinner last nite was so satisfying that he isn’t feeling hungry today like he usually is. That the meal was so filling and so delicious that he skipped breakfast this morning!! I told him, oh good. We are having it again tonite! He was very OK with that!! I added extra tofu and kale to this batch. I used real pumpkin both times I baked in the oven. Very healthy simple recipe that begs to be made again and again.
OH and I served with steamed rice for a whole meal, restaurant quality at home.
That is so awesome that you guys are all enjoying it! It’s the best pumpkin curry!!
Made this today (10/20/24) and it’s great. I added broccoli, a can of baby corn pieces and a red bell pepper. Will serve it over sticky rice when I have dinner.
Love the broccoli and baby corn additions! Bet it was super delicious!
I love pumpkin curry! The flavours are just amazing
Yesss such a great combination of yummy flavors!
Pumpkin and curry powder is the perfect combo!
So true!! Such a yummy combo!
Warm and rich! The perfect pick for a chilly autumn evening meal!
Yesss – so rich and delicious!
Love that this curry can be made in one pot! Make busy weeknights a breeze!
Yesss! One pot recipes are the best! Love the easy clean up too!
One of my favorite dinners to use up leftover veggies and please a crowd!
Agreed! Such a crowd-pleaser!
Great recipe! The whole family loves it!
So glad the family enjoyed this one! It’s a yummy one!
this pumpkin curry was perfect! i love this so much for this raining season!
So glad you enjoyed it! It’s a yummy one to cozy up to when it’s rainy and cold!
I’ve bee looking for a pumpkin curry for ages and this is just delicious!
So glad you enjoyed it! It’s simple yet oh so delicious!
such a yummy soup!
Never tried to make a pumpkin curry but it looks easy and delicious. Yum!
You’d love this one! 🙂