Pumpkin Curry

Author: Recipes_kw
No ratings yet
Prep Time 30 mins
Total Time 30 mins
Course Bowls, Main Course, Side Dishes
Cuisine Indian
Servings 4 Servings


  • Stove


  • 1 tbsp olive oil extra virgin
  • 15 oz tofu firm, drained, 1' cubes
  • 1/4 cup red curry paste Thai
  • 2 cloves garlic minced
  • 15 oz pumpkin puree
  • 13 oz soy milk unflavored
  • 1 cup vegetable broth *see our Homemade Bouillon recipe link
  • 1 1/2 tsp salt
  • 1 tsp Sriracha sauce NO SODIUM BENZOATE
  • 1 cup broccoli florets fresh or frozen
  • 1 cup cauliflower florets fresh or frozen
  • 1 cup red bell pepper chopped
  • 1 cup sweet potato peeled, 1/2' cubes
  • 1/2 cup peas fresh or frozen
  • 4 servings brown rice cooked


  • Heat olive oil in a large saucepan over high heat then add the tofu and cook until lightly browned. Mix in the curry paste and garlic; stir until tofu is coated.
  • Add in the pumpkin puree, soy milk, broth, salt, Sriracha, broccoli, cauliflower, red bell pepper, and sweet potato then bring pan to a boil. Reduce the heat to medium; cover and simmer for about 20 minutes or until veggies are tender.
  • Stir in peas; cook until heated through then serve curry over brown rice. Enjoy!

My Notes

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