Pumpkin Curry

From the author Toni Okamoto: For a long time, this Pumpkin Curry 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.

From Plant-Based on a Budget: This Pumpkin Curry is such a delicious, easy, and filling plant-based dinner recipe! It’s one of those meals which can be cooked for and enjoyed by all, and you can make many variations of it, which is a favorite trait for us at Plant-Based on a Budget.

Add Some Veggies

There’s no shortage of nutrients and vegetables in this Pumpkin Curry, but you can always add some more, right? If you’d like to add more texture and a slight crunch, add some steamed chopped carrots, chopped broccoli, or cauliflower florets. Or all three! Make sure you don’t overcook them, or they might lose their texture.

If you want to add more volume, you can add some chopped potatoes, sweet potatoes, or zucchinis. They will give you a chunkier consistency and will make this Pumpkin Curry a lot more filling.

No Tofu? No Problem!

This recipe calls for extra-firm tofu, but if you’re not a fan or simply don’t have any, you’re more than welcome to add another good source of plant-based protein to the mix.

Our second pick is red lentils. No need to soak them beforehand, 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!

Recommended Equipment:

• Large Pot
• Wooden Spoon
• Knife Set
• Measuring cups
• Measuring spoons
• Whisk
• Individual Bowls
• Can opener

Photos by Alfonso Revilla

Ingredients

• 1 tablespoon of canola or vegetable oil
• 1/2 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

Method