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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 (how to cook brown rice here) and load up on tons of fall goodness.

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

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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

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.

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.

process shot of adding onions to pan
proces shot of adding tofu to pan

Step 1: Heat the oil in a large pot over medium-high heat. Add the onion and saute for 3 minutes or until it becomes translucent and tender.

Step 2: Add broth, coconut milk, pumpkin puree, cumin, curry powder, tofu. Stir well to combine.

process shot of adding veggies to pan

Step 3: Add any veggies (if using). Reduce the heat to low and simmer for 15 minutes, stirring occasionally. Remove from the heat. Add salt and pepper to taste. 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 (complete guide to 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

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 vegan roasted vegetables with thyme or vegan baked zucchini fritters.

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.
finished bowl of pumpkin curry against a white marble background

Pumpkin Curry

5 from 63 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 servings
completed Pumpkin Curry against a light surface
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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!

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Equipment

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.

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

Additional Info

Author: Toni Okamoto
Course: Dinner, Lunch
Cuisine: Indian
Method: Stovetop
Diet: Vegan
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
5 from 63 votes (50 ratings without comment)

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Comments

  1. 5 stars
    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.

    Reply

  2. 5 stars
    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.

    Reply