This deliciously filling coconut pumpkin curry offers a refreshing way to use the popular autumnal gourd in a refreshing spicy and savory recipe. The vegetarian dish is packed with vegetables, dairy-free ingredients and tofu for an added kick of protein.
Though pumpkin is often used during the fall months in baked desserts, it lends itself well to salty dishes and sauces such as this coconut curry. The sauce features smashed fresh pumpkin mixed with curry paste, coconut milk, spices and lime. The dairy-free sauce is rich and creamy without the use of milk. The sauce can be poured over any types of vegetables but this recipe calls for radishes, scallions, green beans and broccolini. Firm tofu is also added as a high source of protein despite this recipe not including meat.