Pumpkin Curry with Tofu
Pumpkin curry with tofu is a fast, filling plant-based dinner made with canned pumpkin purée, curry powder, and a pinch of pumpkin pie spice. Golden pan-seared tofu, carrots, bell pepper, and snow peas simmer in a creamy sauce that comes together with pantry staples in under an hour.
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This pumpkin curry starts with a can of pumpkin purée and ends with a pot of creamy, warmly spiced curry in under an hour. Golden tofu, carrots, red bell pepper, and snow peas make it filling enough to stand on its own as dinner.
It’s vegan, gluten-free, and dairy-free, and most of what goes into it is already in a fall pantry. I first shared this recipe in 2018, and it got a full update this year with seared tofu, snow peas, and a squeeze of lime to finish.
Ingredients You’ll Need
The full list of recipe ingredients and quantities is in the recipe card below. Here’s a brief overview.
- Extra-firm tofu, pressed and cubed so it browns in the pot
- Canned pumpkin purée, the base of the sauce (use plain purée, not pumpkin pie filling)
- Carrots, onion, and red bell pepper, for sweetness and texture
- Garlic and fresh ginger, grated or minced
- Curry powder and pumpkin pie spice, the pie spice adds warmth from cinnamon and nutmeg
- Diced tomatoes and vegetable stock, to loosen the sauce and add acidity
- Corn milk, or any unsweetened non-dairy milk, for a creamy finish
- Snow peas, added near the end so they stay bright green
- Lime juice, to brighten the curry before serving
How to Make Pumpkin Curry
Find the full detailed instructions in the recipe card below. Here’s a brief overview of this one-pot pumpkin curry.
Brown the tofu first, then set it aside. Searing it in the same pot leaves browned bits that build flavor for the curry.
Next, soften the carrots, onion, and bell pepper, then toast the spices for a minute. The vegetable stock lifts the browned bits off the bottom of the pot. Pumpkin and tomatoes simmer for 10 minutes before the milk, lime, and snow peas go in. The tofu goes back in last so it holds its shape.
Serving Suggestions & Variations
Serve the curry over steamed jasmine or basmati rice, or cauliflower rice for a lighter bowl. Warm naan works for scooping up the sauce, though it isn’t gluten-free.
For more texture, top each bowl with chopped cilantro and toasted pumpkin seeds. A pinch of red pepper flakes or a sliced fresh chile adds heat if you want it.
If you eat seafood, cooked shrimp also works well with this curry base. For a version built around it from the start, try my Shrimp Pumpkin Curry.
Pumpkin Curry with Tofu
Ingredients
For the tofu
- 16 ounces extra-firm tofu
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the pumpkin curry
- 2 tablespoons extra virgin olive oil
- 2 carrots, peeled and sliced
- 1 white onion, sliced into thin strips
- 1 red bell pepper, sliced into thin strips
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 ½ tablespoons curry powder
- ½ teaspoon pumpkin pie spice
- 1 cup vegetable stock
- 15 ounces canned pumpkin purée
- 14.5 ounces canned diced tomatoes
- Kosher salt
- Black pepper
- 1 cup unsweetened non-dairy milk, coconut milk, corn milk, or almond work well
- ½ lime, juiced
- 6 ounces snow peas, trimmed, strings removed, and cut into 3-inch pieces
Instructions
For the tofu
- Drain the tofu and press it between paper towels or a clean kitchen towel for at least 10 minutes to remove excess water. Cut into 1-inch cubes.
- Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the tofu, season with salt and pepper, and cook for 8 to 10 minutes, turning often, until golden brown on all sides. Transfer to a plate and set aside.
For the pumpkin curry
- Add the remaining 2 tablespoons olive oil to the same pot and increase heat to medium-high.
- Add the carrots and sauté for 3 to 5 minutes, until they begin to soften. Stir in the onion and bell pepper and cook for another 5 to 7 minutes, until the onion is translucent.
- Add the garlic, ginger, curry powder, and pumpkin pie spice. Cook for 1 minute, stirring constantly, until fragrant.
- Pour in the vegetable stock, scraping up any browned bits from the bottom of the pot. Once it comes to a simmer, reduce heat to medium.
- Stir in the pumpkin purée and diced tomatoes. Simmer for 10 minutes, stirring occasionally.
- Season with salt and pepper. Stir in the milk, then the lime juice.
- Add the snow peas and cook for about 5 minutes, until bright green and just tender.
- Return the tofu to the pot and stir gently to combine and reheat. Taste and adjust seasoning. Serve warm over steamed rice or cauliflower rice.
Notes
- Pressing the tofu: Don’t skip this step. Removing the water is what lets the tofu brown instead of steaming in the pot.
- Milk choice: Almond or corn milk keeps the sauce light. Full-fat coconut milk makes it richer and thicker. Use an unsweetened milk, so the curry doesn’t turn sweet.
- Snow peas: Sugar snap peas or green beans cut into 2-inch pieces work in the same step. Green beans need 2 to 3 extra minutes.
- Gluten-free: Check the labels on your vegetable stock and curry powder.
- Storage: Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of stock or milk to loosen the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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