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pumpkin curry
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5 from 1 vote

Pumpkin Tofu Curry

An amazing vegetarian tofu curry made with pumpkin curry paste, tofu, and Southeast Asian herbs.
Prep Time30 mins
Cook Time1 hr
Course: Soup
Cuisine: Thai
Keyword: vegetarian tofu curry
Servings: 4 people
Calories: 455kcal


Curry Paste

  • 2 shallots
  • 2 tsp fresh turmeric
  • 1 tbsp ginger
  • 1 stalk lemongrass
  • 4 cloves garlic
  • cup vegetable oil
  • 3 tbsp pumpkin puree

Tofu Curry Ingredients

  • 20 green beans cut into 2 inch pieces
  • 3 oz enoki mushrooms
  • 10 oz firm tofu
  • 1 tsp salt
  • 2 bay leaves
  • 1 can coconut milk 13.5 oz
  • 1 cup vegetable stock
  • 15 Thai basil leaves
  • 1 lime


  • Curry Paste: Throw 1 shallot, tumeric, ginger, lemongrass, garlic, vegetable oil, and pumpkin puree into a food processor. Pulse until you get a thick paste. If the paste starts to look a little dry in the food processor, add more oil to loosen it up. Set aside.
  • Heat 1 tablespoon of olive oil over medium high heat. Add in 1 shallot and 3 tablespoons of the curry paste. Cook for 30 seconds. Then add in your green beans, enoki mushrooms, tofu, and salt. Cook for 1-2 minutes, making sure the curry paste coats all the ingredients.
  • Lastly, add in the coconut milk, vegetable stock, bay leaves, and Thai basil. Bring to a boil and lower to low heat. Simmer for 15 minutes.


Calories: 455kcal | Carbohydrates: 16g | Protein: 10g | Fat: 42g | Saturated Fat: 33g | Sodium: 838mg | Potassium: 491mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2145IU | Vitamin C: 12mg | Calcium: 137mg | Iron: 6mg