Tofu Pumpkin Curry


4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 158.5
  • Total Fat: 10.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 93.7 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 3.1 g
  • Protein: 5.3 g

View full nutritional breakdown of Tofu Pumpkin Curry calories by ingredient
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Submitted by: KIERAE


Low sodium, vegetarian curry dish using the Fall's bounty of pumpkins. Low sodium, vegetarian curry dish using the Fall's bounty of pumpkins.
Number of Servings: 4


    1.5 cups diced, peeled sugar pumpkin (about 1/2 of a small)
    4 ounces of extra firm tofu (squeeze out excess water), cut into bite sized pieces
    1 cup chopped red sweet pepper
    1 cup chopped onions
    1 cup diced celery
    1 cup sliced summer squash
    1.5 cups low sodium vegetable broth
    1/2 cup lite coconut milk
    2 tbsp olive oil
    1 tbsp ground cumin
    1 tbsp ground coriander
    1 tsp dried red pepper flakes
    1 tsp ginger paste
    1 tbsp chopped garlic
    pinch of tumeric


Take half a sugar pumpkin, cut into slices, and peel. Dice into bite size pieces. Heat up olive oil in pan on medium heat, add onions, tofu, garlic, and ginger. Add spices and continue cooking until onion is translucent. Add the rest of the vegetables and broth and coconut milk. Let simmer for 20 minutes , until pumpkin is al dente.

Makes 4 (1 cup) servings.

Number of Servings: 4

Recipe submitted by SparkPeople user KIERAE.


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Member Ratings For This Recipe

  • I made this for dinner last night and LOVED it! I couldn't find ginger paste, so I just used freshly grated ginger, but other than that, I followed the rest of the directions exactly. Cutting up the pumpkin was the most time consuming part, but worth it. Delicious! - 11/8/11

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