Vegan Pumpkin Curry with Tofu

"Wonderful flavors. I will definitely make it again!"

"The curry was a huge hit! Very wholesome and delicious."

"This is so yummy! The texture is creamy and spiced perfectly."

First, slice the pumpkin in half and scoop out the seeds with a spoon.

Place on a baking sheet and drizzle with oil and season generously with salt and pepper.

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.

Also while the pumpkin is roasting, dice the onions, ginger, garlic, and Serrano peppers.

Dry toast the mustard, cumin, and coriander seeds over medium-low heat until fragrant.

Then, roughly crush in a mortar and pestle or in a spice grinder (I was out of mustard seeds when I took these photos).

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 and salt.

Simmer for 4 to 5 minutes, or until the curry starts to thicken.

Add the boiled tofu and green beans and gently simmer for another 3 to 4 minutes.

Finally, stir in the garam masala, lemon juice, and cilantro. Enjoy!

Get the recipe!