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!
½ cupof diced red, white, or yellow onion (about 1 small onion)
2cups 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
2teaspoonsof ground cumin
2teaspoonsof 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!