Curry Coconut Pumpkin Tofu Stew


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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 164.0
  • Total Fat: 10.6 g
  • Cholesterol: 0.8 mg
  • Sodium: 212.4 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 1.9 g
  • Protein: 5.8 g

View full nutritional breakdown of Curry Coconut Pumpkin Tofu Stew calories by ingredient
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Serve hot over brown rice (not figured into nutrition count) Serve hot over brown rice (not figured into nutrition count)
Number of Servings: 6


    2 tablespoons light olive oil
    1/2 cup red onion, minced
    4 cloves garlic, minced
    1 jalapeno pepper, ribs and seeds removed, finely chopped
    1 teaspoon minced fresh ginger
    3 teaspoons curry powder
    4 cups peeled, cubed (1-inch), seeded pumpkin (about 500grams)
    1 14 oz can light coconut milk
    1 cup chicken broth
    12 oz extra-firm tofu, cut into 1-inch cubes
    1 red bell pepper, ribs and seeds discarded, cut into 1-inch cubes
    1 tablespoon freshly squeezed lemon juice
    Salt and pepper to taste
    Fresh cilantro leaves for garnish (1/4 cup figured into nutrition count)


6 servings about 1 1/2 c.
1.In large, heavy pot over medium-high heat, heat oil. Saute onion, garlic, jalapeno, and ginger until fragrant, about 1 minute. Add curry powder and pumpkin. Cook and stir for 1 minute.
2.Stir in coconut milk and rice milk; bring to a boil. Lower to a simmer; cover and cook for 15 minutes. Add more milk or water if needed.
3.Add tofu and red bell pepper. Simmer for another 5 to 10 minutes, uncovered, or until pumpkin is tender. Season with lemon juice, salt, and pepper. Garnish with whole cilantro leaves. Serve hot.

Number of Servings: 6

Recipe submitted by SparkPeople user NORTHWOODSLUNA.


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Member Ratings For This Recipe

  • YUM! I used already-roasted hubbard squash that we had frozen, & veggie broth instead of chicken. Cubed tofu small for better flavor absorption. Increased curry & added extra coriander, cumin, cardamom. Can't wait to serve to my vegan son & DIL. Great recipe! - 6/2/12

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