Vegan Pumpkin Curry with Tofu
A delightful dish that combines the sweet creaminess of pumpkin with hearty tofu and fragrant spices, perfect for cozy dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Cooking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 1 medium pumpkin, peeled and cubed
- 1 block of firm tofu, drained and cubed
- 1 can coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add chopped onion, garlic, and ginger. Sauté until they become fragrant.
- Stir in curry powder, cumin, and turmeric. Cook for 1-2 minutes.
- Add cubed pumpkin and tofu to the pot, mixing to coat with spices.
- Pour in the coconut milk and bring to a gentle simmer.
- Cook for about 20-25 minutes, or until the pumpkin is tender.
- Season with salt and pepper.
- Serve hot, garnished with fresh cilantro.
Notes
This curry tastes even better the next day after the flavors meld. Can be frozen for up to 2 months.
Find it online: https://www.zaynkitchen.com/vegan-pumpkin-tofu-curry/