This is a flavorful, hearty, delicious and satisfying meal. And it’s plant based.  It combines spicy, slightly sweet, and rich flavors. It’s creaminess makes it a great comfort food. You can make it in one pot. This curry goes well with basmati rice. Enjoy!


  • 2 TB. cold pressed olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tsp. curry powder
  • 3/4 tsp. ground cumin
  • 1 tsp. each ground coriander and ground turmeric
  • 1/2 tsp. ground cinnamon
  • 2 tsp. grated ginger
  • 1/8 tsp. unrefined sea salt
  • 1 1/2 cps. pumpkin puree (not pumpkin pie filling)
  • 2 cps. kabocha or other sweet squash– butternut, acorn, etc. cut in chunks
  • 2 cps. cauliflower cut in medium to small pieces
  • 2 cps. broccoli small to medium florets
  • 3 cps. spinach, chopped
  • 8 ounces firm or extra firm tofu cut in cubes
  • 13.5 ounce can unsweetened coconut milk
  • 1 1/2 cp. vegetable broth
  • Cashews for garnish



  1. Heat the olive oil in a deep skillet. Add the onions over medium high heat with pinch of sea salt and saute until they just start to turn brown, 3-4 minutes.
  2. Add the tofu cubes, stirring to mix well with onions about 3-4 minutes.
  3. Lower heat and add the garlic and ginger and cook for 1-2 minutes. Add the spices, curry, cumin, coriander, turmeric, cinnamon, stirring to mix well with the onions – about 30 seconds.
  4. Stir in the coconut milk, pumpkin puree, and vegetable broth, stirring well.
  5. Add the kabocha (or other squash), cauliflower, broccoli, and remaining sea salt. Stir well to combine all ingredients. Cover and simmer 15-20 minutes until vegetables are tender. Remove the lid and stir occasionally.
  6. Stir in the spinach the last few minutes along with some black pepper to your liking. If you like spicy hot, add cayenne pepper.
  7. Garnish with cashew and serve with basmati rice.


  • If you don’t like tofu, substitute a can of rinsed chickpeas.
  • You can use Indian Curry Seasoning Blend instead of all the individual spices

Some of my favorite products

Native Forest Organic Curry Coconut Milk – it contains a lot of the spices in the recipe, so if you use it cut way back on the spices in the recipe. Or this organic coconut milk without the spices

Imagine Organic Vegetable Broth

Lundberg Organic Brown Basmati Rice