Tofu & Lentil Pumpkin Curry
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Comforting, healthy and delicious, this Tofu & Lentil Pumpkin Curry uses Indian-inspired flavors and is served up over rice for a comforting vegan dinner!
This Tofu & Lentil Pumpkin Curry is healthy, flavor-packed and hearty. Ready in just 30 minutes and layered with so many great flavors, this is going to be on your regular rotation during the colder months.
Step One: Prep the Ingredients
There aren’t too many steps to this one. It is kind of a dump and simmer type of recipe. But be sure to prep the tofu by pressing it for 5-10 minutes. This will allow the tofu to soak up so many of those tasty flavors in the broth.
Here is everything you need for this recipe:
- sesame oil
- garlic
- fresh ginger
- yellow onion
- curry powder
- coriander
- turmeric
- pepper
- broth
- coconut milk
- pumpkin puree
- low sodium soy sauce
- lime
- lentils
- firm tofu
Step Two: Simmer
To get this going, heat the sesame oil in a stock pot. Add the garlic, ginger, onion and dry seasonings. Cook down for 2-3 minutes.
Pour in the broth, coconut milk, pumpkin, soy sauce and lime juice. Bring to a boil, lower heat and add the lentils and tofu. Simmer, stirring regularly for 10 minutes. Taste and adjust seasonings as needed.
Step Three: Serve
And that is it! This is ready to be served. Obviously, you can let it simmer longer for a more intense flavor. But if you are short on time, don’t worry it will already taste amazing.
I like to serve this over rice and add a few toppings. I added, lime wedges, cilantro and jalapeño slices to mine.
This curry is incredibly simple, but so, so tasty. If you are looking for comfort in a bowl, then you need to give this one a try!
Need more recipe inspo? Check these out:
Tofu & Lentil Pumpkin Curry
Ingredients
- 2 tablespoons sesame oil
- 4 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 small yellow onion sliced
- 1 tablespoon curry powder
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1/2 teaspoon pepper
- 1 cup broth I used vegan chicken broth
- 1 15-ounce can coconut milk
- 1/2 cup pumpkin puree from a can
- 2-4 tablespoons low sodium soy sauce to taste
- 1 lime juiced
- 2 1/2 cups cooked lentils I used brown lentils
- 1 block firm tofu drained, pressed and cubed
- cilantro, jalapeño, lime wedges, rice for serving
Equipment
Instructions
- Heat the oil in a stockpot over medium heat. Add the garlic, ginger, onion and dry seasonings. Cook down for 2-3 minutes.
- Pour in the broth, coconut milk, pumpkin, soy sauce and lime juice. Bring to a boil, lower heat and add the lentils and tofu. Simmer, stirring regularly for 10 minutes. Taste and adjust seasonings as needed.
- Serve hot over rice with cilantro, jalapeño slices and lime wedges.
Video
Notes
- If you decide to cook your lentils from scratch, do it in a separate pot so they don’t absorb the curry broth.
- The nutrition info does not include the rice.
We dont have pumpkin puree in cans here so I roasted the pumpkin and mashed it- this dish was totaly worth it- so so delishhhhh- thank you so much for sharing!!!
So glad you were able to make it work – fresh pumpkin sounds great!
4 stars only because I don’t love tofu! I had some to use up and this sounded really good. I used some roasted delicata squash (also needed to be used) instead of the pumpkin puree. We ate this over Yellow rice and it was an explosion of flavor. Loved it!
Made on a rainy day for lunch…and probably dinner. It was great. I subbed tomatoes for the coconut milk and it was still really good.
Ohhh love the idea of adding tomatoes! So glad you enjoyed it!