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!

Ingredients – 1 Tbsp of canola or vegetable oil – ½ C of diced red, white, or yellow onion – 2 C of water and 1 vegetable bouillon cube, or 2 C of vegetable broth – 1 (13.5-oz) can of full-fat coconut milk – 1 (15-oz) can of pumpkin puree – 2 tsp of ground cumin – 2 tsp of curry powder – 1 (14-oz) block of extra-firm tofu, pressed and cubed – Your choice of veggies – Salt and pepper

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.

Instructions – Reduce the heat to low and simmer for 15 minutes, stirring occasionally. – Remove from the heat. Add salt and pepper.

How to Store Leftover Pumpkin Curry 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.