Pumpkin Coconut Curry

Pumpkin Coconut Curry is the perfect healthy comfort food for fall! Creamy vegan pumpkin curry sauce coats tofu and steamed vegetables. Spicy & simple.

vegan / gluten free / dinner

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.

4.5 from 2 reviews

Pumpkin Coconut Curry

  PrintAuthor: Jeanine DonofrioServes: serves 3-4Ingredients

• 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

pumpkin curry sauce:

• 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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Notes*Roast the pumpkin: Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice a small 2 to 3 lb. sugar pie pumpkin in half, and scoop out the seeds and guts. Drizzle with olive oil and place cut side down on a baking sheet. Roast until fork tender, about 45-55 minutes. Scoop out 1 cup of the pumpkin flesh and reserve the rest for another use. This step can be made ahead, and the pumpkin mash stored in the fridge for 3 to 4 days.3.2.2925

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23 comments

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1. Scott Williams from finestknife.com
   06.02.2016

   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! 🙂

   Reply ↓

2. Polina from polinabachlakova.carbonmade.com
   04.21.2016

   It’s hard to find fresh pumpkin where I live – do you think butternut squash would be a good substitute?

   Reply ↓

   • Jeanine Donofrio
     04.21.2016

     Hi Polina – yep, butternut squash will be a great substitute here!

     Reply ↓

3. Hannah
   11.15.2015

   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.

   Reply ↓

   • jeanine
     11.15.2015

     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.

     Reply ↓

4. Mitch from pcnchef.com
   11.13.2015

   Oh my god that looks really nice !! Pumpkins are love!

   Reply ↓

5. Miriam
   10.27.2015

   Loved it! Healthy and delicious!

   Reply ↓

6. Michelle
   10.22.2015

   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.

   Reply ↓

   • jeanine
     10.22.2015

     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!)

     Reply ↓

7. Sara @ Tastefulventure from tastefulventure.com
   10.21.2015

   I so love curry, and the fact it’s combined with pumpkin – Bravo! I will definately be trying this one out. 🙂

   Reply ↓

8. Mahée Ferlini
   10.21.2015

   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!

   Reply ↓

9. Katie @ Whole Nourishment from wholenourishment.net
   10.21.2015

   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.

   Reply ↓

10. Donna from rosevibrations.com
    10.20.2015

    I love the idea of incorporating pumpkin into curry. It actually seems so suiting. I can’t wait to try this!

    Reply ↓

11. Daleet Spector from daleetspectordesign.com
    10.20.2015

    This recipe looks amazing. I’m a little intimidated about making my own pumpkin puree but I’m gonna give it a go.

    Reply ↓

    • jeanine
      10.20.2015

      ha, don’t be! Just cook it until it’s really soft and it blends easily into the sauce 🙂

      Reply ↓

12. Michelle (Supper With Michelle) from supperwithmichelle.com
    10.20.2015

    What a beautiful bowl of sunshine! Love the combination of flavors you have going on in this curry. Really nice.

    Reply ↓

13. Allyson from consideringtheradish.wordpress.com
    10.19.2015

    Yum- I love the idea of pairing coconut, pumpkin, and broccolini. This looks like it tastes vibrant.

    Reply ↓

14. Sarah | Well and Full from wellandfull.com
    10.19.2015

    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 🙂

    Reply ↓

    • jeanine
      10.19.2015

      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!)

      Reply ↓

15. rebecca | DisplacedHousewife from displacedhousewife.com
    10.19.2015

    Yes yes YESSSSS!!!! This sound amazing!!! xo

    Reply ↓

16. natalie from catalinacreative.com
    10.19.2015

    What an interesting mix! I love these flavors, perfect for a crisp fall evening.

    Reply ↓

17. traci | vanilla and bean from vanillaandbean.com
    10.19.2015

    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.

    Reply ↓

18. supal {chevrons & éclairs} from chevronsandeclairs.com
    10.19.2015

    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

    Reply ↓