Pumpkin Coconut Curry is the perfect healthy comfort food for fall! Creamy vegan pumpkin curry sauce coats tofu and steamed vegetables. Spicy & simple.
I made a lot of things with pumpkin over the weekend – not just because it’s the cliché fall food blogger thing to do, but because I roasted one pumpkin and cooked from it for days! It was the roasted pumpkin that kept on giving…
I’ll admit that when it comes to pumpkin I often reach for a can, but the flavor and texture that come from a fresh pumpkin are really worth it. I made pumpkin hummus, pumpkin salad, pumpkin soup… and of course the pumpkin coconut red curry sauce that is pictured here.
This sauce is rich and creamy, so to keep things light, I topped these bowls with vibrant steamed vegetables and baked tofu. Feel free to change up the vegetables however you like – cauliflower, red peppers, kale, even cubed roasted pumpkin would be delicious here. Just alter the cooking time accordingly.
These bowls are warm, creamy, rich, coconut-y, and a little spicy… my only regret is that the leftovers are all gone.
Pumpkin Coconut Curry
- 2 cups cubed extra-firm tofu
- extra-virgin olive oil, for drizzling
- ½ teaspoon sriracha
- 2 cups broccolini, chopped into 1-inch pieces
- 2 cups green beans, chopped into 1-inch pieces
- 2 scallions, chopped into 1-inch pieces
- 4 radishes, halved or quartered
- pinch of red pepper flakes
- lime wedges, for serving
- 1 cup roasted sugar pie pumpkin mash* (not canned)
- 1 cup light coconut milk
- 3 teaspoons red curry paste
- 1 garlic clove
- 1 tablespoon fresh lime juice
- sea salt and freshly ground black pepper
- 1 to 3 tablespoons water, as needed, to thin
- Make the pumpkin curry sauce: In a blender, puree the pumpkin mash, coconut milk, curry paste, garlic, lime juice, and a few generous pinches of salt and pepper until smooth. Set aside.
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Toss the tofu with a drizzle of olive oil and a pinch of salt and pepper. Bake until golden brown around the edges, 15 to 20 minutes. Remove from the oven and toss it with the sriracha.
- Meanwhile, place the broccolini, green beans, scallions, and radishes into a steamer basket with a pinch of salt and a light drizzle of olive oil. (I like to use a bamboo steamer). Steam until tender, but still vibrant (broccoli, about 10 minutes, green beans, scallions and radishes, about 15) You could also saute these vegetables in a skillet.
- If necessary, reheat the pumpkin curry sauce. If it's too thick, add a few tablespoons of water to thin. Assemble bowls with about ½ cup of the sauce, the steamed vegetables, tofu, and a pinch of red pepper flakes. Serve with lime wedges.
You are so right about one thing. The canned version of any type of food is never as good as buying it fresh. BTW, trying your recipe today with my girlfriend and am hoping it comes out as good as your photos look! 🙂
It’s hard to find fresh pumpkin where I live – do you think butternut squash would be a good substitute?
Hi Polina – yep, butternut squash will be a great substitute here!
I worked so hard on this but mine fell flat. The veggies were yummy but I made the pumpkin soup part and it just felt frothy and thin. I don’t know what I did wrong.
Will try again.
Love your website.
Oh no – maybe try omitting the water, and using full fat coconut milk (or maybe just less coconut milk). Start with it thicker, and then you can always thin it out more as you go (mine was pretty thick to begin with). I find that brands (and even cans) of coconut milk can vary.
Oh my god that looks really nice !! Pumpkins are love!
Loved it! Healthy and delicious!
Wow – I just made this for dinner and it is amazing! I made the pumpkin a day ahead and it was lovely bonus to have the smell of roasted pumpkin in my house. The recipe was easy to make and my husband, who doesn’t usually like pumpkin in savory dishes, absolutely loved it. The pumpkin flavor is just right; it doesn’t overpower the dish. The healthy steamed veggies and tofu were the perfect compliment. The radish is not to be missed, it added a nice crunch and flavor. Can’t wait to make it again.
Hi Michelle – I’m glad you and your husband enjoyed it – thank you for the feedback!! Ha, I’m glad you loved the bonus pumpkin aroma (one of my favorite things too!)
I so love curry, and the fact it’s combined with pumpkin – Bravo! I will definately be trying this one out. 🙂
This definitely helps me to get in the mood for the season. Thank you so much for sharing this recipe, it looks and sounds great!
Pumpkin coconut curry is one of my staples in the cold months. I love the red curry you add to this one along with the broccolini.
I love the idea of incorporating pumpkin into curry. It actually seems so suiting. I can’t wait to try this!
This recipe looks amazing. I’m a little intimidated about making my own pumpkin puree but I’m gonna give it a go.
ha, don’t be! Just cook it until it’s really soft and it blends easily into the sauce 🙂
What a beautiful bowl of sunshine! Love the combination of flavors you have going on in this curry. Really nice.
Yum- I love the idea of pairing coconut, pumpkin, and broccolini. This looks like it tastes vibrant.
I need to get one of those bamboo steamers! I eat a ton of vegetables and this is such an easy and healthy way to cook them 🙂
I always forget to use them, but I love it when I think of it! Although I really do like this small one (easier to store than the regular sized ones!)
Yes yes YESSSSS!!!! This sound amazing!!! xo
What an interesting mix! I love these flavors, perfect for a crisp fall evening.
No doubt fresh pureed pumpkin is where it’s at! Love how you’ve used it here in this simple yet flavorful Curry. Pure comfort.
My flatmate hasn’t ever had pumpkin in her life (can you believe it?!) and so I’m totally adding this to our weekend culinary pumpkin adventure! x