Vegan Roasted Pumpkin Curry

savoury eats

Make this vegan roasted pumpkin curry for hosting guests this winter and fall or when you need a satisfying dinner on the table fast. It would be an especially great dish to make ahead and pack for lunches throughout the week, as it reheats beautifully! For a healthy fat and easy protein, we’ve decided for roasted cashews and some natural firm tofu that we’ve fried simply on a pan. Serve it with Quinoa, Buckwheat, Rice or like we did with a delicious flatbread.

  • df - dairy free
  • v - vegetarian
  • veg -vegan
  • curry
  • 4 Tbsp coconut oil (or grape seed oil)
  • 1 onion
  • 2 Tbsp minced fresh ginger
  • 2 Tbsp minced garlic
  • 2 Tbsp curry spice blend* (recipe in NOTES)
  • 1 whole peeled and cubed pumpkin or butternut squash
  • 1 can full fat coconut milk
  • 1 tsp sea salt
  • 2 Tbsp lemon juice
  • 200 g firm tofu
  • serve
  • 100 g coconut yoghurt or normal
  • 2/3 cup/100 g roasted cashews
  • chopped parsley

This recipe is extra special today guys! Why? Because we’ve made it together with a kitchen and photography wizard Anja from Useyournoodles! I love creating with her because she is so onto it with the light and set design, I can’t thank her enough for letting me peek into her creative space and her workflow. Sharing is caring guys and Anja is definitely one super soul that you enjoy spending time and creating food with!


pumpkin curry

Photos and edits by Useyournoodles

pumpkin curry

Ok, back to the recipe!

For the Vegan Roasted Pumpkin Curry 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 flavour 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 yoghurt, cashews and parsley for serving.

Best when fresh, though leftovers will keep in the refrigerator up to 3-4 days. Enjoy!


* Curry Spice Blend click here for the recipe

** Flatbread click here for the recipe

vegan curry

vegan curry

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