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5 from 2 votes

Vegan Pumpkin Curry with Tofu

Easy tofu pumpkin curry with tofu
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Entree, Entree/Soup
Cuisine: Indian
Servings: 5
Calories: 308kcal


  • 7 ounces extra firm tofu (or half of a 14 ounce carton) drained and sliced in triangular 1/2 in thick pieces
  • 2 tablespoons sesame oil
  • 1 teaspoon garlic powder
  • 13.5 ounces coconut milk (or 1 can)
  • 1 cup water
  • 2-4 tablespoons curry paste I used a Thai curry paste
  • 1/2 teaspoon ground turmeric powder
  • 2 medium potatoes peeled and chopped
  • 1/2 onion chopped
  • 1 carrot sliced
  • 1/2 red bell pepper chopped
  • 1/2 can pureed pumpkin (1/2 of a 15 oz can)
  • 4 fresh basil leaves torn
  • salt to taste


  • Saute tofu with sesame oil, garlic powder (or fresh garlic), and salt in a nonstick skillet on medium-high heat until tofu is golden and slighty crisp on edges.
  • Remove tofu from pot or skillet and set aside.
  • Place coconut milk and water in pot and bring to boil. Add chopped potatoes, chopped onion, curry paste, and turmeric. Let cook for approximately 20 minutes, or until potatoes are nearly done.
  • Add bell pepper, carrots, and pumpkin to pot and allow to simmer for approximately 5 minutes.
  • Add basil leaves and tofu to pot. Salt to taste, and serve immediately.


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Calories: 308kcal | Carbohydrates: 21g | Protein: 7g | Fat: 23g | Saturated Fat: 15g | Sodium: 57mg | Potassium: 756mg | Fiber: 4g | Sugar: 3g | Vitamin A: 9985IU | Vitamin C: 29.5mg | Calcium: 78mg | Iron: 6.7mg