Pumpkin Curry

This pumpkin curry is super comforting- with curry, spices, and coconut milk, this recipe is sure to be a family favorite. This simple curry only requires 1 pot to make!

Ingredients

– 1 tbsp vegetable oil – 1/2 C red onion  – 2 C vegetable broth – 13.5-oz coconut milk – 15-oz pumpkin puree – 2 tsp ground cumin – 2 tsp curry powder – 14-oz extra-firm tofu – Your choice of veggies  – Salt and pepper, to taste

Preheat oven to 325F. Lightly brush 8' pan with oil. Add the onion and saute for 3 minutes or until it becomes translucent and tender. milk, vanilla, flax meal and water. Whisk briskly until all ingredients are fully incorporated and mixture is consistent.

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.

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