Dinner

Pumpkin Curry with Tofu and Coconut Milk Recipe

Bylina Carter November 24, 2025November 24, 2025

Introduction

This comforting pumpkin curry blends creamy coconut milk with warm spices and tender tofu for a hearty, flavorful meal. Perfect for cooler days, it’s easy to make and customizable with your favorite vegetables.

A white bowl filled with creamy yellow curry sauce with visible chunks of light yellow tofu and bright orange-red bell pepper pieces. The curry has a smooth texture with small herbs scattered inside, topped with green cilantro leaves. The bowl is placed on a white marbled surface with loose cilantro leaves around it and a white spoon on the side. A white cloth is partly seen behind the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon of canola or vegetable oil
½ cup of diced red, white, or yellow onion (about 1 small onion)

2 cups 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
2 teaspoons of ground cumin

2 teaspoons of curry powder
1 (14-ounce) block of extra-firm tofu, pressed and cubed
Your choice of veggies (optional)

Salt and pepper, to taste

Instructions

Step 1: In a large pot over medium-high heat, heat the oil.
Step 2: Add the diced onion and sauté for 3 minutes or until it becomes translucent and tender.

Step 3: Add the water and bouillon cube (or broth), coconut milk, pumpkin puree, cumin, curry powder, tofu, and any optional vegetables. Stir well to combine.
Step 4: Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
Step 5: Remove from heat. Season with salt and pepper to taste, then serve warm.

Tips & Variations

For extra richness, swap canola oil with coconut oil.
Add chopped spinach, bell peppers, or carrots for added texture and nutrition.
Use smoked paprika or a pinch of chili powder to add smoky or spicy notes.

Press tofu well to ensure it absorbs flavors and holds its shape during cooking.

Storage

Store leftover pumpkin curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. This curry also freezes well for up to 2 months—thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a close-up of a bowl filled with a yellow curry soup containing large cubes of tofu, orange carrot slices, red bell pepper pieces, and small cauliflower florets, all mixed in a thick, creamy yellow broth. A silver spoon holds a piece of tofu, a carrot slice, and some broth, angled towards the camera and resting inside the bowl. The bowl is white with a slight speckled texture and a subtle dark rim, set on a white marbled surface with a light-colored cloth partially visible on the side. Small green herb bits are scattered over the dish, adding a touch of freshness. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can steam or roast fresh pumpkin until soft, then puree it in a blender. Use an equal amount to replace the canned pumpkin puree.

Is this curry suitable for vegans?

Absolutely. This recipe uses plant-based ingredients like tofu and coconut milk, making it fully vegan and dairy-free.