Posted in Gardening, Recipes

Vegan Gluten-free pumpkin spinach curry with brown rice noodles & tofu!

Today, I invented this lovely vegan gluten-free pumpkin spinach curry. I served it with vegan gluten-free brown rice noodles & marinated tofu chunks! This dinner is a lovely tasty easy to prepare dinner, I say! πŸ™‚ Check it all out here:

Vegan & Gluten-free!
Vegan & Gluten-free!

Recipe: For 3-4 persons


For the spices:

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric (Curcuma)

1 teaspoon ground garam masala

1 teaspoon ground curry

10 grins of black pepper

5 grins of pink Himalayan salt in a grinder

For the rest:

1 big white onion, peeled & finely cut up

3 fat cloves of garlic, peeled & finely cut up

1 red pointed sweet paprika, deseeded & white bits removed, cut up into longer strips

300 gr of peeled, deseeded pumpkin/ I used Uchiki Kuri

250 gr spinach leaves/ I used frozen NZ spinach

coconut oil to fry in

1 packet of vegan gluten-free brown rice noodles = 250 gr

1 can of coconut milk: coconut cream & milk well mixed with a whisk!

1 packet of tofu chunks = 180 gr, I used Prolaterre



  1. Take a wide big cooking pot & heat up on medium-high. When hot, add a tablespoon of coconut oil to the pot. Let it melt. Now, add chopped garlic, white onion & red pointed paprika strips. Stir often & for a few minutes. Now, add the spices. Stir often. After 5 minutes, add chopped pumpkin chunks & stir everything through. Let it all fry for about 5 minutes more. Lower thereat if you need to. Add some more coconut oil & after a few minutes, add coconut milk. Stir everything through. Place fitted lid on & let it cook or reduce for about 10 minutes. I lowered my heat after 5 minutes. Now, add chopped frozen spinach of fresh spinach leaves to the coconut milk mix. Stir through & place fitted lid on for about 3-5 minutes. Check seasoning again. I added 15 grins of black pepper & about 10 grins of pink slat. Stir well.
  2. At the same time, cook your GF vegan brown rice noodles according to your packet instructions. Rinse & drain well. Add to the coconut milk-spinach-pumpkin curry. Keep warm. In the last minutes before serving, take a fitted non-stick pan & heat up on high. Once hot, add about 1 tablespoon of coconut oil & let it melt. add tofu chunks & fry until golden & brown on all sides. this only takes a few minutes. Let’s plate up, like pictures above & top with fried tofu chunks!Β β™₯Β Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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Sophies Foodie Files


Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

37 thoughts on “Vegan Gluten-free pumpkin spinach curry with brown rice noodles & tofu!

  1. This special curry looks insanely delicious! And pumpkin & NZ spinzch from your own garden,….What is better than that? I also love Brown Rice noodles & tofu,….a big bowl, please! πŸ˜€

  2. Sophie dear, I haven’t been by in a while and wanted to check on you….you’re still going strong with this delightful, healthy curry dish! And with pumpkin too! Looks marvelous!

  3. Really a great looking dish, delicious and healthful. I wish I had your creativity when it comes to putting something that good together that is not only tasty but good for you.

  4. This looks like a very tasty dish. I love the combination of tofu and coconut milk. What a tasty curry and noodles are a good alternative to rice xx

  5. This actually sounds like the perfect meal. I loooove curry and I loooove pumpkin. This is a winner for sure! I will try this now because it’s the perfect meal for the Autumn weather!!

  6. I made your delicious dinner & loved it! My wife says thanks! x

  7. Oh man, I’m not hungry in the slightest, and I’m still craving this beautiful dish! To make me crave tofu is quite a feat, well done Sophie. ❀

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