This Indian-inspired one pot pumpkin tofu curry is naturally vegan and so easy! A simple yet ultra-creamy yellow curry with tofu, canned pumpkin puree, canned coconut milk, and a satisfying medley of vegetables (including sweet potato, broccoli, and cauliflower). Plus, you only need a few simple ground spices for some nice overnight comfort and comfort.
You may assume that pumpkin curry is only for fall. It is made with the most autumnal ingredients and is filling, comforting and full of warm flavors. (Garlic, ginger, turmeric and cinnamon – YUM.)
But since this recipe is made with canned staples and year-round produce, it’s actually something you can make any time of year. Every time a craving strikes!
And once you try this easy one-pot recipe, you’ll want to make it no matter the season.
Fortunately, there is no bad time to put on the pumpkin.
If you’re looking for more ways to use canned pumpkin puree, try my Pumpkin Lassi Yogurt Drink or Pumpkin Coconut Cream Overnight Oatmeal.
Okay, one-pot pumpkin curry. Let’s do it.
These are the ingredients you will need to make Tofu Pumpkin Curry at home. Optional serving ingredients are not pictured, but you can find them written in the list below.
- Grapeseed oil (or oil of choice)
- Sweet potato
- Mild or sweet curry powder
- ground turmeric
- Ground cinnamon (optional)
- cayenne pepper (optional)
- extra firm tofu
- Canned Coconut Milk (x2) – I prefer full fat
- Canned Pumpkin Puree – Make sure it’s 100% pumpkin and unsweetened!
Optional ingredients to serve:
- Cooked rice (such as basmati rice)
- fresh coriander
- fresh mint leaves
- cashew nuts
- Lemon slices
See recipe card for exact ingredient amounts and preparation.
One of the best things about this pumpkin curry is that you can make it all in one big pot. Basically just add the ingredients to your pot and simmer until everything is hot and delicious. It doesn’t get better.
These are the basic cooking steps. You can find more detailed instructions in the recipe card at the bottom of the post.
Cook onion and shallot in oil until translucent.
Add garlic, ginger, greens, and dry spices.
Add the tofu (learn how to press tofu first here), coconut milk, and pumpkin puree. Simmer uncovered until the sweet potatoes are tender and the flavors blend.
Optional for thick and creamy curry: Add a few cups of curry to a blender. Cover and blend until smooth. Then, pour the mixed curry back into the pot and stir until evenly mixed.
Clue: You can also use an immersion blender to thicken and partially puree the curry in the pot.
This recipe is naturally vegan, vegetarian, dairy-free, and gluten-free. Here are a couple more ways to modify the dish to fit your dietary needs.
- I’m-Free – Instead of tofu, you can use cooked chickpeas or lentils.
- without nuts – Omit the cashews to serve.
Looking for a few more ways to switch up this recipe? Try these ideas.
- Spicy – use the full ½ teaspoon of cayenne pepper. You can always add more if this doesn’t provide enough heat for your liking!
- Mild – Skip the cayenne pepper and be sure to use mild curry powder. You can also cut the dried spices in half for a less intense overall flavor.
- Inspired by Thailand – Try Vegan Richa’s Vegan Thai Pumpkin Curry for a Thai twist.
- Walnut – Use cubed butternut squash instead of sweet potato.
Check out my Roasted Butternut Squash Curry for another fall-inspired option. If you’re looking for one more Indian-inspired tofu recipe, try Vegan Tikka Masala.
I use an enameled cast iron Dutch oven to make this pumpkin curry recipe. Something with a heavy bottom is best for heat distribution, but you can use any large pot (at least 5 quarts) you have at home.
You will also need a blender or immersion blender to complete the final step (optional). If you don’t have a blender, the texture of the curry won’t be as thick and creamy as the finished dish in my photos. It will still taste delicious!
Store leftovers in an airtight container in the fridge for up to 5 days or freeze up to 3 months.
Thaw frozen curry in the fridge overnight.
Reheat in the microwave or on the stove until warm. Add water or coconut milk as needed if the sauce is too thick.
Simmer (cook gently over medium-low heat) the curry until the vegetables are tender. There should be some soft bubbles, but the sauce shouldn’t be so hot that it’s simmering. If the liquid cooks before the vegetables are done, pour in a little water (or more coconut milk) and simmer for a few more minutes. You should be able to easily pierce the sweet potato with a fork when done.
Frequently Asked Questions (FAQs)
You can store the prepared pumpkin curry in an airtight container in the refrigerator for up to five days.
This simplified pumpkin curry recipe is made with tofu, canned pumpkin puree, canned coconut milk, ground spices (like curry powder, turmeric, cinnamon, and cayenne pepper), and a mix of vegetables (sweet potato, broccoli, and cauliflower). .
One Pot Tofu Pumpkin Curry with Coconut Milk
A simple yet ultra-creamy yellow curry with tofu, canned pumpkin puree, coconut milk, and a satisfying medley of vegetables (including sweet potato, broccoli, and cauliflower).
Servings: 4 people
Add oil to a large pot or Dutch oven over medium-high heat. Once hot, use a wooden spoon to add the onion and shallot and cook for 5 minutes, stirring occasionally, or until translucent.
Add the garlic, ginger, sweet potato, broccoli, cauliflower, curry powder, turmeric, cinnamon (if using), cayenne pepper (if using), and salt. Cook for 2 minutes, or until the spices are aromatic. Use the wooden spoon to scrape down the bottom of the pot, adding more oil as needed to prevent sticking.
Add tofu, coconut milk, and pumpkin puree. Once bubbly, reduce heat to low-medium and simmer uncovered for 40 minutes, stirring occasionally, or until sweet potatoes are tender and flavors blend. Add more spices to taste if you like.
Optional for a thicker, creamier curry: Transfer about 3 cups of the curry to a blender, cover, and blend for 30 seconds or until smooth. Return the blended curry to the pot and stir until just combined.
Serve with cooked rice, cilantro, mint, cashews, and lime wedges if desired.
Storage: Store leftovers in an airtight container in the fridge for up to 5 days or freeze up to 3 months. Reheat in the microwave or on the stove until warm. Add water or coconut milk as needed if the sauce is too thick.
I’m-Free: Substitute the cooked chickpeas for tofu.
Nutritional data are estimates only and do not include optional serving ingredients.
Service: 0.25recipe | Calories: 284kcal | Carbohydrates: 26gram | Protein: elevengram | Fat: sixteengram | Saturated fat: 2gram | Polyunsaturated fat: elevengram | monosaturated fat: 3gram | Sodium: 273milligrams | Potassium: 775milligrams | Fiber: 6gram | Sugar: 7gram | Vitamin A: 8412UI | Vitamin C: 70milligrams | Calcium: 109milligrams | Iron: 3milligrams