Tofu Pumpkin Curry

This Tofu Pumpkin Curry is a comforting Fall meal. Its is vegan, gluten free and yet protein rich. It has all the wonderful fall flavors is a one pot family dinner.

Course Main Course

Cuisine American

Keyword pumpkin curry, pumpkin curry recipe, tofu pumpkin curry, vegan pumpkin curry

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 437kcal

Author Gunjan

Ingredients

1 tbsp olive oil
1 tsp cumin seeds
1/2 tsp fennel seeds
1 cup finely chopped onions
1 tbsp chopped fresh tarragon
1 cup pumpkin puree
4 fresh basil leaves (chopped)
1/2 tsp chili powder
1/2 cup water
1/2 cup chopped red bell pepper
2 cups unsweetened coconut milk (tetra pack)
1 tsp salt or as per taste
1 14oz extra firm tofu (chopped)

Instructions

Heat oil in pan and add cumin seeds and fennel seeds.
Add chopped onions and sauté until onions start browning. Add tarragon and sauté for 30 seconds.
Add pumpkin puree, basil and chili powder and sauté for 2 minutes.
Add water and cook uncovered for 30 seconds.
Simmer the flame, add red bell pepper and coconut milk. Cook covered for 5-7 minutes stirring at intervals. (Cook this at low flame). Add salt and cook uncovered for 3-4 minutes in a low flame.
Add salt and cook uncovered for 3-4 minutes in a low flame. Serve with steamed rice/brown rice/quinoa and enjoy.

Video

Nutrition