Tofu and Pumpkin Curry


Homemade vegetarian curries are a great way to pack flavour, vegetables, healthy fats and protein into your diet. 

To convert a meat curry to a vegetarian curry you can simply replace the meat with firm tofu.

Curries usually keep well. Simply place into separate containers and freeze for up to 2 months.

With this easy-to-make curry you can substitute the tofu with other pulses including cooked lentils, kidney beans, chickpeas or black beans.


  • 400g pumpkin, peeled and cubed
  • 150g green beans, ends cut off
  • 50g spinach
  • 100g firm tofu, cubed
  • 1 tablespoon tomato passata
  • ½ teaspoon ground turmeric
  • 1 tablespoon extra virgin coconut oil
  • 1 onion, finely chopped
  • 1 cup fresh coriander, finely chopped
  • 2 tablespoon red curry paste
  • 200mL can of coconut milk
  • Pinch of salt
  • Juice of 1 lime
  • Brown rice or quinoa to serve


  1. In a food processor or blender blend the coriander stalks, red curry paste, coconut milk, tomato passata and turmeric.
  2. Heat the coconut oil in a pan over a medium heat for 1 minute. Put the onion into the pan. Sauté for 5 minutes with a pinch of salt. Add the pumpkin and tofu and stir-fry for 1 minute, then pour in the blended mix, bring to a simmer and let this cook for 10 minutes.
  3. Add the green beans and spinach and cook for another 15 minutes or until the pumpkin is cooked through.
  4. Scatter the coriander leaves over the curry and drizzle with a squeeze of fresh lime juice. Serve with brown rice or quinoa.

Serves 4

Recipe adapted from: