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Bowls of tofu pumpkin curry topped with cashews and served with rice.

Tofu Pumpkin Curry

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3
  • Diet: Vegan


This cozy Thai-inspired pumpkin curry comes together quickly, but the robust flavor makes it taste like it’s been cooking all day. It’s vegan, loaded with protein and perfect as a weeknight meal.


  • 1 1/2 Tablespoon olive or avocado oil
  • 1/2 red onion, chopped
  • 1 yellow bell pepper, chopped
  • 3 cloves garlic, minced
  • 3 teaspoon minced/grated ginger
  • 3 Tablespoons red curry paste (I like Thai Kitchen)
  • 1 (14 oz) can coconut milk
  • 1 cup water or veggie broth
  • 1 Tablespoon coconut sugar
  • 1 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 2 cups peeled and chopped pumpkin (I used kabocha squash)
  • 16 oz extra firm tofu, drained, pressed and chopped into bite size chunks
  • 5 oz baby greens or baby spinach
  • fresh basil, limes and cashews, for serving
  • white, brown or cauliflower rice, for serving


  1. Heat the oil in a large, deep skillet over medium heat. Add onion, bell pepper, ginger and garlic and cook, stirring, until fragrant, about 3 minutes. Stir in the curry paste and tofu, toss and sauté for another 2 minutes.
  2. Add the pumpkin, coconut milk, water, sugar, salt, and pepper and stir to combine. Bring the mixture to a simmer, cover, and cook until the pumpkin is tender and cooked through, about 15 minutes.
  3. Stir in the baby greens and cook until they’ve just wilted, 1 to 2 minutes.
  4. Remove from the heat and stir in the lime juice. Serve warm, over rice.
  • Category: Lunch/Dinner
  • Method: Stovetop
  • Cuisine: Thai


  • Serving Size: 1/3 of recipe without rice
  • Calories: 354
  • Sugar: 10g
  • Sodium: 1366mg
  • Fat: 17g
  • Saturated Fat: 5g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 6g
  • Protein: 19g
  • Cholesterol: 0mg

Keywords: pumpkin curry