This vegan roasted pumpkin curry recipe is super comforting and is a proper late autumn dish. Nothing beats mixing pumpkin with coconut milk and fragrant spices.
Guys, I’m sharing one of my favorite autumn comfort foods – a pumpkin curry. And guess who also loves pumpkin curry? My friend Tereza from Tereza’s Choice. We created this recipe together and oh fun this was. Okay, it was also a bit stressful, since I accidentally erased ALL the images from the card on my camera!! We almost finished shooting and this happened. So I almost couldn’t share this recipe with you this week or at least not with photos. Luckily my dear brother found a way to get those files back.
And drrrrumroll! Me and Tereza have another recipe for you and we’ll share it soon 🙂
Are you drowning in pumpkins? We are here, but I don’t mind that. I love pumpkins and I never get tired of eating them. They are so versatile. You can use them in savory or sweet dishes. They are super healthy and soooo easy to prepare and really quick too. Who doesn’t love that?
My preferred way to cook pumpkins is to roast them. I roast them, when I make pumpkin soup, I roast them when I make pumpkin cupcakes, I roast them when I make pumpkin risotto… You get the picture! I love how roasting brings extra sweetness and depth from the pumpkins.
Curries are such a great comfort food because they are quick and easy to make and because of all the spices and flavors. I usually make my own curry spice blend, but you can use your own or a bought one. I find using the curry blend that’s available in stores here in Slovenia is very strong and makes each dish taste the same. So I try to avoid it and usually make my own in a coffee grinder.
Okay, I’m not going to bore you with the details. The recipe is pretty easy and straightforward. Basically foolproof 😉
Vegan Roasted Pumpkin Curry
- 2 TBSP coconut oil (or grape seed oil)
- 1 onion
- 2 TBSP fresh ginger minced
- 2 TBSP garlic minced
- 2 TBSP curry spice blend (link to recipe in notes)
- 1 pumpkin or butternut squash peeled and cubed
- 1 can full fat coconut milk
- 1 tsp salt
- 2 TBSP lemon juice
- 200 g firm tofu
- coconut yogurt
- 2/3 cup roasted cashews
- chopped parsley
- flatbread (link to recipe in notes)
First set your oven to 220 degrees Celsius.
Peel and cube the pumpkin, transfer to a baking tray and lightly oil. Put in the oven for at least 20 minutes until soft.
Meanwhile, heat a large pot over medium heat. Once hot, add coconut oil, onion, and ginger. Sauté for 2-3 minutes, stirring frequently.
Add the curry spice blend and fry for another 2 minutes.
Next up add the garlic and sauté for another minute.
Then add the coconut milk, bring to a simmer over medium heat. Once simmering, slightly reduce heat to low and cover. Cook for 5 minutes, stirring occasionally.
At this time, check on your pumpkin, if it’s soft, transfer it to a blender and blend with a bit of water until smooth. Add to your pan and coconut milk and adjust the flavor with salt and lemon juice. Don't be shy with seasonings – this curry should be very flavorful.
Leave aside and fry your cubed tofu on 3 Tbsp coconut oil until it gets a beautiful brown crust.
Serve as is or with flatbread, over rice, quinoa, or buckwheat. This dish gets elevated with the addition of some coconut yogurt, cashews, and parsley for serving.
Best when fresh, though leftovers will keep in the refrigerator up to 3-4 days. Enjoy!