Pumpkin Coconut Curry Recipe – Love and Lemons

Pumpkin Coconut Curry


Pumpkin Coconut Curry Bowls / loveandlemons.com


I made a lot of things with pumpkin over the weekend – not just because it’s the cliché fall food blogger thing to do, but because I roasted one pumpkin and cooked from it for days! It was the roasted pumpkin that kept on giving…

I’ll admit that when it comes to pumpkin I often reach for a can, but the flavor and texture that comes from a fresh pumpkin is really worth it. I made pumpkin hummus, pumpkin salad, pumpkin soup… and of course the pumpkin coconut red curry sauce that is pictured here.


Pumpkin Coconut Curry Bowls / loveandlemons.com


This sauce is rich and creamy so to keep things light, I topped these bowls with vibrant steamed vegetables and baked tofu. Feel free to change up the vegetables however you like – cauliflower, red peppers, kale, even cubed roasted pumpkin would be delicious here. Just alter the cooking time accordingly.


Pumpkin Coconut Curry Bowls / loveandlemons.com


These bowls are warm, creamy, rich, coconut-ty, and a little spicy… my only regret is that the leftovers are all gone.


Pumpkin Coconut Curry Bowls / loveandlemons.com



  • 2 cups cubed extra-firm tofu
  • extra-virgin olive oil, for drizzling
  • ½ teaspoon sriracha
  • 2 cups broccolini, chopped into 1-inch pieces
  • 2 cups green beans, chopped into 1-inch pieces
  • 2 scallions, chopped into 1-inch pieces
  • 4 radishes, halved or quartered
  • pinch of red pepper flakes
  • lime wedges, for serving
  • 1 cup roasted sugar pie pumpkin mash* (not canned)
  • 1 cup light coconut milk
  • 3 teaspoons red curry paste
  • 1 garlic clove
  • 1 tablespoon fresh lime juice
  • sea salt and freshly ground black pepper
  • 1 to 3 tablespoons water, as needed, to thin
  1. Make the pumpkin curry sauce: In a blender, puree the pumpkin mash, coconut milk, curry paste, garlic, lime juice, and a few generous pinches of salt and pepper until smooth. Set aside.
  2. Preheat the oven to 350°F and line a baking sheet with parchment paper. Toss the tofu with a drizzle of olive oil and a pinch of salt and pepper. Bake until golden brown around the edges, 15 to 20 minutes. Remove from the oven and toss it with the sriracha.
  3. Meanwhile, place the broccolini, green beans, scallions, and radishes into a steamer basket with a pinch of salt and a light drizzle of olive oil. (I like to use a bamboo steamer). Steam until tender, but still vibrant (broccoli, about 10 minutes, green beans, scallions and radishes, about 15) You could also saute these vegetables in a skillet.
  4. If necessary, reheat the pumpkin curry sauce. If it’s too thick, add a few tablespoons of water to thin. Assemble bowls with about ½ cup of the sauce, the steamed vegetables, tofu, and a pinch of red pepper flakes. Serve with lime wedges.

*Roast the pumpkin: Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice a small 2 to 3 lb. sugar pie pumpkin in half, and scoop out the seeds and guts. Drizzle with olive oil and place cut side down on a baking sheet. Roast until fork tender, about 45-55 minutes. Scoop out 1 cup of the pumpkin flesh and reserve the rest for another use. This step can be made ahead, and the pumpkin mash stored in the fridge for 3 to 4 days.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.