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Rainbow Plant Life

Vegan Pumpkin Curry with Tofu

This Vegan Pumpkin Curry with Tofu pairs authentic Indian flavors with a creamy pumpkin-coconut sauce made from whole pumpkin. It’s protein-packed and hearty, vegan and gluten-free, yet so creamy.
29
431
7
1 hr 30 min
TOTAL TIME
629
CALORIES
$3.53
PER SERVING
Vegan Pumpkin Curry with Tofu
Ingredients
24 INGREDIENTS
4 SERVINGS
Freshly Cracked Black Pepper
freshly cracked black pepper
Green Beans
8 oz green beans
Ground Cinnamon
1/2 tsp ground cinnamon
Cumin Seeds
1 tsp cumin seeds
Freshly Grated Nutmeg
1/8 tsp freshly grated nutmeg
Ground Turmeric
1 tsp ground turmeric
Garam Masala
1 tsp garam masala
Fresh Cilantro
1/2 cup fresh cilantro
Kosher Salt
kosher salt
Grated Fresh Ginger
1 1/2 tbsp grated fresh ginger
Kosher Salt
1 1/2 tsp kosher salt
Coconut Milk
1 can coconut milk
full-fat
Yellow Onion
1 large yellow onion
Garlic
5 cloves garlic
Roasted Pumpkin
1/2 whole roasted pumpkin
Black Mustard Seeds
1 tsp black mustard seeds
Neutral-flavored Oil
neutral-flavored oil
for roasting and cooking
Sugar Pumpkin
1 medium sugar pumpkin
Ground Coriander
2 tsp ground coriander
Serrano Pepper
1 whole serrano pepper
Water
1 cup water
Black Pepper
black pepper
to taste
Extra-firm Tofu
1 block extra-firm tofu
Lemon Juice
1 tbsp lemon juice
Directions
42 STEPS
30 min
PREP TIME
1 hr
COOK TIME
1 hr 30 min
TOTAL TIME
View Directions on Rainbow Plant Life
Health Info
Macros
55g
CARBS
40g
FAT
27g
PROTEIN
Allowed on these diets
MEDITERRANEAN
VEGETARIAN
VEGAN
Contains these allergens
SOYBEANS