This is one of those cozy, big-flavor dinners you can pull together without fuss.
Creamy coconut milk, warm curry spices, hearty chickpeas, and tender tofu all come together in one pot.
It’s satisfying, a little sweet from the pumpkin, and perfect with a pile of fluffy rice or warm naan.
I’ve made this recipe countless times, and it never fails—it’s bold yet mellow enough to please almost everyone.
Servings: 4
Total Time: 35 minutes
Why I Love This Recipe
This recipe is my go-to when I want something comforting but also packed with veggies and protein. I first made it on a rainy day when I had leftover pumpkin puree and a block of tofu that needed cooking. One spoonful in, and I was hooked—the way the spices bloom in coconut milk is pure magic.
- The pumpkin makes the curry naturally creamy without heavy cream.
- Tofu soaks up all the flavor from the curry base.
- Chickpeas add hearty texture and extra protein.
- It’s a one-pot recipe, so cleanup is easy.
- It reheats beautifully for lunches the next day.
What You’ll Need
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 1/2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon chili flakes (optional)
- 1 (14 oz) can coconut milk
- 1 cup pumpkin puree
- 1 (15 oz) can chickpeas, drained and rinsed
- 14 oz firm tofu, cubed and patted dry
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Salt and pepper to taste
Pro Tips
- Press your tofu for at least 10 minutes before cooking so it browns better.
- Bloom your curry paste in the oil first—it deepens the flavor.
- Taste as you go; different curry pastes have different spice levels.
- Don’t skip the lime juice—it balances the richness of the coconut milk.
- Leftovers taste even better the next day.
Tools Required
- Chef’s knife
- Cutting board
- Medium saucepan or Dutch oven
- Wooden spoon
- Measuring cups and spoons
Substitutions and Variations
- Use butternut squash puree instead of pumpkin.
- Swap tofu for cooked chicken or shrimp.
- Add spinach or kale for extra greens.
- Use yellow curry paste for a slightly sweeter flavor.
Make Ahead Tips
- Chop all veggies and press tofu in the morning.
- Curry can be made a day ahead; just reheat gently before serving.
Instructions
Step 1: Prepare the Aromatics
Heat 1 tablespoon coconut oil in a medium saucepan over medium heat. Add 1 medium diced onion, 3 cloves minced garlic, and 1 tablespoon grated fresh ginger. Sauté for 3-4 minutes until the onion is soft and fragrant.
Step 2: Bloom the Spices
Stir in 1 1/2 tablespoons red curry paste, 1 teaspoon ground turmeric, 1 teaspoon ground cumin, and 1/2 teaspoon chili flakes (optional). Cook for 1 minute, stirring constantly, until fragrant.
Step 3: Add the Liquids and Pumpkin
Pour in 1 (14 oz) can coconut milk, 1 cup pumpkin puree, and 1 cup vegetable broth. Stir well to combine into a smooth, creamy sauce.
Step 4: Add Chickpeas and Tofu
Stir in 1 (15 oz) can drained chickpeas and 14 oz cubed, patted-dry tofu. Reduce heat to low and simmer for 10 minutes, letting the tofu soak up flavor.
Step 5: Season and Finish
Stir in 1 tablespoon soy sauce, juice of 1 lime, and salt and pepper to taste. Sprinkle fresh cilantro over the top.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days.
- Freeze for up to 2 months; thaw overnight in the fridge before reheating.
- Reheat gently on the stove with a splash of broth if needed.
Why This Recipe Works (Quick Science)
Curry pastes are oil-based, so frying them in oil first allows the flavors to “bloom” and become more aromatic. Pumpkin puree adds natural starch, which thickens the sauce without flour. Coconut milk balances spice with creamy fat, while tofu absorbs liquid through its porous texture, making every bite flavorful.
Common Mistakes
- Not pressing the tofu — leads to soggy cubes instead of crispy edges.
- Skipping the spice-bloom step — makes the curry taste flat.
- Boiling too hard — can cause coconut milk to split. Keep it at a simmer.
What to Serve With
- Steamed jasmine rice
- Garlic naan bread
- Cucumber salad for a fresh contrast
FAQ
Can I make this without tofu?
Yes, swap with more chickpeas or vegetables like cauliflower.
Is it very spicy?
That depends on your curry paste. Start mild and add chili flakes to taste.
Can I use fresh pumpkin?
Yes, cook and mash it first, or roast and blend for extra flavor.
Macros (per serving):
Calories: 345
Protein: 15g
Carbs: 28g
Fat: 18g
Fiber: 7g