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This pumpkin curry made with curry, spices, and coconut milk is super comforting. All you need is one pot and 30 minutes to make this up for a busy weeknight! This wholesome curry recipe is sure to be a family favorite for meals to come!

completed Pumpkin Curry against a light surface

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 and load up on tons of fall goodness.

Love cooking with pumpkin? Then you definitely will want to try this easy pumpkin soup and pumpkin stuffed shells.

Why This Recipe Works

  • A fragrant and filling plant-based dinner recipe! 
  • So many ways to change it up! It’s perfect to use up ingredients you have on hand and want to use up!
  • Easy cleanup. The entire dish is made in just one pot! 

What Goes Into This Recipe

Grab your grocery list and let’s look at what you need to pick up to make this fall-flavored curry!

ingredients for pumpkin curry measured out against a white surface
  • Oil: Any neutral oil such as canola or vegetable is great!
  • Onion: Any onion works so use red, white, or yellow onion.
  • Vegetable Broth: For more flavor than plain water. You can also use two cups of water and one vegetable bouillon cube.
  • Coconut Milk: Full-fat canned coconut milk works best for this recipe.
  • Pumpkin Puree: You can use either canned or homemade pumpkin puree.  If you can’t find pumpkin, sweet potato, or butternut squash puree work just great.
  • Spices: Pumpkin tofu curry is flavored with cumin and curry powder.
  • Extra-firm Tofu: Use extra firm tofu for the best texture. Be sure to press it to push out all the excess water. New to tofu? Here’s a tofu guide!
  • Veggies: You can use whatever you enjoy or already have at home. This pumpkin curry will also cook up quite tasty without them, so they are totally optional.

Keep scrolling to the recipe card for the complete list of ingredients!

How to Make Pumpkin Curry with Tofu

Let’s look at an overview of what goes into making pumpkin tofu curry for dinner. Check the recipe card for the full detailed instructions.

  • 1) Heat the oil in a large pot over medium-high heat.
  • 2) Add the onion and saute for 3 minutes or until it becomes translucent and tender.
process shot of adding onions to pan
  • 3) Add broth, coconut milk, pumpkin puree, cumin, curry powder, tofu, and any veggies (if using), and stir well to combine.
  • 4) Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
  • 5) Remove from the heat. Add salt and pepper to taste.
  • 6) Serve & Enjoy!

Expert Tips and FAQs

  • Add extra veggies if you have them! It’s even better with them.
  • Serve the pumpkin curry over jasmine rice or quinoa, or even enjoy it by itself!
Can I use fresh pumpkin?

Of course you can! Just pick out a gorgeous pumpkin. Then peel and seed it, cube it into bite-size pieces, and cook it!

What type of veggies should I add in?

Any veggies will do, but give bell peppers and cauliflower a try!

Does this recipe reheat well?

Yes! This recipe is perfect as leftovers to pack for lunches.

completed Pumpkin Curry against a light surface

Variations

  • Want more texture? For a slight crunch, add some steamed chopped carrots, chopped broccoli, or cauliflower florets. You can even add all three! Make sure you don’t overcook them or they might lose their texture. 
  • Want more volume? Add some chopped potatoes, sweet potatoes, or zucchini for a chunkier consistency that will make this Pumpkin Curry a lot more filling. 
  • Not a fan of tofu? Use another plant-based protein. Our 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 really short on time, you could also use a can of chickpeas straight into it. Voila!
  • Make it spicy. Add in some ground red pepper, crushed red chili flakes or fresh chilies to give it a little bit of heat.

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: Naan bread or pita bread is perfect to soak up all the yumminess of this pumpkin curry.
  • Add a veggie side dish. Something simple such as roasted vegetables or zucchini fritters.
finished bowl of pumpkin curry against a white marble background

How to Store

  • Leftovers: Allow leftovers to cool completely and then store in an airtight container. 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. Heat in a saucepan over medium heat until heated through. Add more water as needed to thin out the pumpkin curry.

More Pumpkin Recipes You’ll Love

Photos by Alfonso Revilla

Pumpkin Curry

5 from 58 votes
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings
This pumpkin curry made with curry, spices, and coconut milk is super comforting. All you need is one pot and 30 minutes to make this up for a busy weeknight! This wholesome curry recipe is sure to be a family favorite for meals to come!

Ingredients 

  • 1 tablespoon of canola or vegetable oil
  • ½ cup of diced red, white, or yellow onion (about 1 small onion)
  • 2 cups of water and 1 vegetable bouillon cube, or 2 cups of vegetable broth
  • 1 (13.5-ounce) can of full-fat coconut milk
  • 1 (15-ounce) can of pumpkin puree
  • 2 teaspoons of ground cumin
  • 2 teaspoons of curry powder
  • 1 (14-ounce) block of extra-firm tofu, pressed and cubed
  • Your choice of veggies (optional)
  • Salt and pepper, to taste

Instructions 

  • In a large pot over medium-high heat, heat the oil.
  • Add the onion and saute for 3 minutes or until it becomes translucent and tender.
  • Add the water and bouillon cube (or broth), coconut milk, pumpkin puree, cumin, and curry powder, tofu, and any veggies (if using) and stir well to combine.
  • Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
  • Remove from the heat. Add salt and pepper.

Video

Notes

  • Add extra veggies if you have them! It’s even better with them.
  • Serve the pumpkin curry over jasmine rice or quinoa, or even enjoy it by itself!

Nutrition

Calories: 332kcalCarbohydrates: 18gProtein: 11gFat: 26gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.02gSodium: 83mgPotassium: 645mgFiber: 4gSugar: 6gVitamin A: 16568IUVitamin C: 7mgCalcium: 94mgIron: 7mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Dinner, Lunch
Cuisine: Indian
Method: Stovetop
Diet: Vegan
Keywords: coconut milk, cumin, curry, fall, fall curry, gf, gluten free, glutenfree, onions, plant-based, pumpkin, pumpkin curry, soup, thanksgiving, tofu curry, vegan, vegan curry, vegan pumpkin curry, vegetarian
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Toni Okamoto

“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

More about Toni Okamoto

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