– Sugar pumpkin – Neutral-flavored oil – Kosher salt – Black pepper – Black mustard seeds – Cumin seeds – Coriander seeds – Yellow onion – Garlic cloves – Fresh ginger – Serrano peppers – Ground turmeric – Ground cinnamon – Grated nutmeg – Pumpkin – Water – Full-fat coconut milk – Extra-firm tofu – Green beans – Garam masala – Lemon juice – Cilantro
Roast the pumpkin at 400°F for 35-40 minutes until tender. Once cool enough to handle, score the flesh of one half of the pumpkin and scoop out the pumpkin cubes.
Scoop out the flesh of the remaining pumpkin half and add to a blender to make the pumpkin sauce. Season with salt and pepper and add water. Blend until creamy and thick.
While the pumpkin is roasting, slice the tofu into cubes. Then add to boiling salted water for 2 minutes and immediately drain. While the pumpkin is roasting, dice the onions, as well as the ginger, garlic, and Serrano peppers.
Toast the mustard seeds, cumin seeds, and coriander seeds in a dry frying pan over medium-low heat until fragrant. Heat up the oil in the same frying pan and add the diced onions, and cook until lightly browned.
Add the garlic, ginger, and Serrano peppers and sauté for 1-2 minutes. Then stir in the ground cumin, coriander, turmeric, cinnamon, and nutmeg for 30 seconds. Pour in the pumpkin sauce and coconut milk and stir to combine. Then add in the roasted pumpkin cubes, green beans, and salt.
Simmer for 4 to 5 minutes, or until the curry starts to thicken. Add the boiled tofu and gently simmer for another 3 to 4 minutes, or until green beans are tender but not soggy and tofu is heated through. Finally, stir in the garam masala, lemon juice, and cilantro.