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This Indian-inspired One-Pot Tofu Pumpkin Curry is naturally vegan and so easy! A simple yet ultra-creamy yellow curry with tofu, canned pumpkin puree, canned coconut milk, and a mix of satisfying vegetables (including sweet potato, broccoli, and cauliflower). Plus, you only need a few simple ground spices for weeknight-friendly ease and convenience.
You might assume pumpkin curry is only for fall. It’s made with the most autumnal of ingredients, and it’s hearty, comforting, and full of warming flavors. (Garlic, ginger, turmeric, and cinnamon – YUM.)
But since this recipe is made with canned staples and year-round produce, it’s actually something you can make any time of year. Whenever a craving strikes!
And once you give this easy, one-pot recipe a try, you’ll want to make it no matter the season.
Luckily, there’s no wrong time to get your pumpkin on.
If you’re looking for more ways to use up canned pumpkin puree, try my Pumpkin Lassi Yogurt Drink or Coconut Cream Pumpkin Overnight Oats.
Okay, One-Pot Pumpkin Curry. Let’s get to it.
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Ingredients
These are the ingredients you’ll need to make Tofu Pumpkin Curry at home. The optional ingredients for serving aren’t pictured, but you can find them written out in the list below.
- Grapeseed oil (or oil of choice)
- Onion
- Shallot
- Garlic
- Ginger
- Sweet potato
- Broccoli
- Cauliflower
- Mild or sweet curry powder
- Ground turmeric
- Ground cinnamon (optional)
- Cayenne pepper (optional)
- Salt
- Extra firm tofu
- Canned coconut milk (x2) – I prefer full fat
- Canned pumpkin puree – make sure it’s 100% pumpkin and unsweetened!
Optional ingredients for serving:
- Cooked rice (such as basmati rice)
- Fresh cilantro
- Fresh mint leaves
- Cashews
- Lime wedges
See the recipe card for exact ingredient quantities and preparation.
Instructions
One of the best things about this pumpkin curry is that you can make the whole thing in one big pot. Basically, just add the ingredients to your pot and simmer until everything is hot and delicious. It doesn’t get any better.
Here are the basic cooking steps. You can find more detailed instructions in the recipe card at the bottom of the post.
Cook onion and shallot in oil until translucent.
Stir in garlic, ginger, vegetables, and dry spices.
Stir in the tofu (learn how to press tofu first here), coconut milk, and pumpkin puree. Simmer uncovered until the sweet potatoes are tender and the flavors are melded.
Optional for thick and creamy curry: Add a few cups of the curry to a blender. Cover and blend until smooth. Then, pour the blended curry back into the pot and stir until evenly mixed.
Hint: You can also use an immersion blender to thicken and partially puree the curry in the pot.
This is what the curry looks like after it has been partially blended. Once the blended and unblended portions are mixed together, the pumpkin curry will be thick and creamy but still have bite-size pieces of tofu and vegetables for texture.
Substitutions
This recipe is naturally vegan, vegetarian, dairy-free, and gluten-free. Here are a couple more ways to alter the dish to fit dietary needs.
- Soy-Free – Instead of tofu, you can use cooked chickpeas or lentils.
- Nut-Free – Omit the cashews for serving.
Variations
Looking for a few more ways to change up this recipe? Try these ideas.
- Spicy – use the full ½ teaspoon of cayenne pepper. You can always add more if this doesn’t provide enough heat for your taste!
- Mild – Omit the cayenne pepper and make sure to use mild curry powder. You can also cut the dry spices in half for less intense overall flavor.
- Thai-Inspired – try Vegan Richa’s Vegan Thai Pumpkin Curry for a Thai twist.
- Butternut – Use cubed butternut squash instead of sweet potato.
Check out my Roasted Butternut Squash Curry for another fall-inspired option. If you’re looking for one more Indian-inspired tofu recipe, try Vegan Tikka Masala.
Equipment
I use an enameled cast iron Dutch oven to make this pumpkin curry recipe. Something with a heavy bottom is best for heat distribution, but you can use any large pot (at least 5 quarts) that you have at home.
You will also need a blender or immersion blender to complete the final (optional) step. If you don’t have a blender, the texture of the curry won’t be as thick and creamy as the finished dish in my photos. It will still taste delicious!
Storage
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Thaw frozen curry in the fridge overnight.
Reheat in the microwave or on the stovetop until warm. Stir in water or coconut milk as needed if the sauce is too thick.
Top tip
Simmer (gently cook over low-medium heat) the curry until the vegetables are tender. There should be a few gentle bubbles, but the sauce shouldn’t be so hot that it’s boiling. If the liquid cooks down before the vegetables are done, pour in a little water (or more coconut milk) and simmer for a few minutes longer. You should be able to easily pierce the sweet potato with a fork when it’s done.
Frequently Asked Questions (FAQ)
How long does pumpkin curry last in the fridge?
You can store prepared pumpkin curry in an airtight container in the fridge for up to five days.
What is pumpkin curry made of?
This simplified pumpkin curry recipe is made with tofu, canned pumpkin puree, canned coconut milk, ground spices (including curry powder, turmeric, cinnamon, and cayenne pepper), and a mix of vegetables (sweet potato, broccoli, and cauliflower).
📖 Recipe
One-Pot Tofu Pumpkin Curry with Coconut Milk
A simple yet ultra-creamy yellow curry with tofu, canned pumpkin puree, coconut milk, and a mix of satisfying vegetables (including sweet potato, broccoli, and cauliflower).
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Course: dinner, lunch, main dish
Cuisine: gluten-free, Indian-Inspired, vegan, vegetarian
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4 people
Calories: 284kcal
Instructions
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Add oil to a large pot or Dutch oven over medium-high heat. Once hot, use a wooden spoon to stir in onion and shallot and cook for 5 minutes, stirring occasionally, or until translucent.
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Stir in garlic, ginger, sweet potato, broccoli, cauliflower, curry powder, turmeric, cinnamon (if using), cayenne pepper (if using) and salt. Cook for 2 minutes, or until the spices are aromatic. Use the wooden spoon to scrape the bottom of the pot and add more oil as needed to prevent sticking.
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Stir in tofu, coconut milk, and pumpkin puree. Once bubbling, reduce the heat to low-medium and simmer uncovered for 40 minutes, stirring occasionally, or until the sweet potatoes are tender and the flavors are melded. Add more spices to taste if desired.
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Optional for thicker, creamier curry: Transfer about 3 cups of the curry to a blender, cover, and blend for 30 seconds, or until smooth. Return the blended curry to the pot and stir until combined.
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Serve with cooked rice, cilantro, mint, cashews, and lime wedges if desired.
Notes
Cayenne pepper note: The full ½ teaspoon of cayenne pepper makes this curry pretty spicy! If you’re not sure how much heat you want, start with ¼ teaspoon and add more toward the end of the cooking process if needed. You can also completely omit the cayenne pepper for a mild-tasting curry.
Storage: Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the microwave or on the stovetop until warm. Stir in water or coconut milk as needed if the sauce is too thick.
Soy-Free: Substitute cooked chickpeas for tofu.
Nutrition facts are estimates only and do not include optional ingredients for serving.
Nutrition
Serving: 0.25recipe | Calories: 284kcal | Carbohydrates: 26g | Protein: 11g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 3g | Sodium: 273mg | Potassium: 775mg | Fiber: 6g | Sugar: 7g | Vitamin A: 8412IU | Vitamin C: 70mg | Calcium: 109mg | Iron: 3mg
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Courtesy : https://gratefulgrazer.com/pumpkin-curry/