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New! Vegan Pumpkin Curry

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Vegan Pumpkin Curry
  • 1-2 Servings
  • mins Prep Time
  • mins Total Time


2 tablespoons avocado oil
3 shallots, chopped
3 cloves garlic, minced
2 tablespoons grated ginger
2 tablespoons Thai red curry paste
6 cups cubed butternut squash
2 cans coconut milk
1 block Nasoya Extra Firm Tofu, cut into squares
Zest and juice from one lime
2 tablespoons coconut sugar
1 teaspoon salt
Basmati rice


  1. Heat the avocado oil in a large Dutch oven or pot over medium high heat. Add in the shallots and cook, stirring occasionally, until they are translucent, about 5-7 minutes.
  2. Add in the garlic, ginger, and curry paste. Cook, stirring constantly until fragrant, about 2 minutes. Add in the coconut milk, a little at a time, until well mixed. Add in the squash, tofu, lime zest, coconut sugar, salt and lime leaf. Bring the mixture to a simmer. Cover and simmer until the squash is tender, about 10-15 minutes.
  3. Remove the curry from the heat and stir in the lime juice. Serve over rice!

Nasoya products used in this recipe:


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    Did You Know?

    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

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