Curry Coconut Pumpkin Tofu Stew

5 of 5 (2)
member ratings
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


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.

Member Ratings For This Recipe

  • no profile photo

    Totally delicious. I used Indian squash from the local Desi store but did not have a jalapeņo when it was time to cook. I did use a generous portion of Penzey's curry now so it had a nice spicy bite. So good it is hard not to get seconds - 4/20/17

  • no profile photo

    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