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Tofu Pumpkin Curry

A good warming curry is one of my favorite things to eat in cold weather. Being able to transform a bunch of everyday ingredients into a mouth-watering, colorful and nourishing dish. This recipe is super simple and quick to make, grinding your own spices gives you the full range of flavor options, get creative and find your favorite spice mix. As curries and stews tend to gain more flavour over time, this is a perfect dish to prepare for your lunch box or to keep to from for a few days.


1 cup basmati rice

600g pumpkin (hokaido or butternut) 1 tbl. spoon coconut oil

500ml coconut milk (try to avoid the milk in tins)

1 spoon pumpkin protein powder

200 g Tofu

1 table spoon of soy sauce

4 cloves garlic finely chopped

1 tea spoon of : cloves, mustard seeds, ginger powder, chili flakes, turmeric, cinnamon

cilantro leaves, mint leaves

1 hand of peanuts 1 table spoon of soy sauce


Boil the rice, steam it and put it to the side

Wash and cut the pumpkin, no need to peal it, the peal brings taste and color

Cut the tofu in cubes

Wash and cut the cilantro

Cut the garlic into small pieces

Take all the spices and grind them into a curry powder mix

Warm the coconut oil in a pot, add the garlic, the spices, the pumpkin and the tofu Stir well, nothing should burn but should heat up to release all the aromas

Add the coconut milk, the protein powder and add double amount of water Reduce the heat and simmer for 10-15 min

Add the soy sauce and the end

Arrange the rice in a bowl, add the curry, peanuts and the cilantro and mint leaves


Try this curry base also with rice noodles instead of rice. I also like to make the curry a bit more liquid by adding more water and coconut milk and enjoy it as a Curry Pumpkin Soup

pumpkin recipe

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