Description
A comforting and creamy vegan curry featuring tender pumpkin, tofu, and aromatic spices, perfect for chilly evenings.
Ingredients
Scale
- 1 medium to large sugar pumpkin (3–4 pounds)
- Neutral-flavored oil (e.g., avocado oil)
- Kosher salt
- Freshly cracked black pepper
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 2 teaspoons coriander seeds
- 1 large yellow onion, diced
- 5 garlic cloves, minced
- 1 1/2 tablespoons grated or minced fresh ginger
- 1–2 Serrano peppers, diced
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1 cup water
- 1 1/2 teaspoons kosher salt
- 1 can (13.5 ounces) full-fat coconut milk
- 1 block (14-16 ounces) extra-firm tofu
- 8 ounces green beans, trimmed & sliced in half (optional)
- 1 teaspoon garam masala
- 1 to 2 tablespoons fresh lemon juice
- 1/2 cup fresh cilantro, chopped
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. Slice the pumpkin in half and scoop out the seeds. Place it flesh side down and roast for 30-45 minutes, or until tender.
- Prepare the tofu by boiling it in salted water for 90 seconds, then drain and set aside.
- Once the pumpkin is cool, peel it, cube one half, and blend the flesh with water and salt until smooth.
- In a pan over medium heat, toast the mustard, cumin, and coriander seeds for 2-3 minutes. Crush and mix with turmeric, cinnamon, and nutmeg.
- Add oil to the pan, sauté onion until golden, then add garlic, ginger, and Serrano peppers, cooking briefly.
- Pour in the pumpkin sauce and coconut milk, stir, and bring to a simmer. Add pumpkin cubes, optional green beans, and salt, simmering for 4-5 minutes.
- Add boiled tofu and simmer for an additional 3-4 minutes.
- Before serving, stir in garam masala, lemon juice, and cilantro. Adjust seasoning and serve garnished with cilantro.
Notes
Tofu should be pressed for at least 15 minutes before cubing. Taste and adjust seasonings as you go.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 7g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan curry, pumpkin curry, tofu recipes, cozy meals, fall recipes
