Creamy Vegan Sweet Potato Pumpkin
Tofu Stew

Sweet potato has a special taste of its own, doesn’t it?

Sweet with a thick and rich texture. This recipe combines this with luscious pumpkin and soft tofu chunks in a creamy stew. Healthy, wholesome and delicious.

Preparation Time: 1 hour to 45 minutes


  • 11 small pumpkin
  • 3 sweet potatoes
  • 1 medium red onion
  • 1 tsp olive oil
  • 1 tsp all spice powder
  • 1/4 tsp cinnamon powder
  • 1/2 tsp pepper powder
  • 1/4 tsp turmeric powder
  • 2 200gm packs tofu
  • 1 200ml pack thick coconut milk
  • Salt


-Wash the pumpkin and de-seed it. Scrub the sweet potato and clean it well. Make large cubes of both vegetables with their peels intact.
-In a large pot, heat the oil and stir fry the vegetables. Add the spices and salt and stir fry again.

-Add 4-5 Cups of water and bring to a boil. Cover and cook on a medium flame for about 20 minutes, until the vegetables have become soft. Stir once in awhile in between.
-Meanwhile, chop the onion into big chunks and spread them out on a baking sheet by separating the layers with your hands. Grill/broil them in an oven until they are crispy and almost burnt (or cook in the microwave on high for 5-6 minutes). These onion ‘chips’ take on a sweet flavor and are yummy to eat plain!
-Also cube the tofu and keep aside.
-Once the vegetables are cooked, let them cool for a few minutes. Then add the burnt onions and puree everything together (I find a hand blender to be very convenient for this purpose. They are inexpensive and handy).
-Add the coconut milk and more water if required and blend some more. Taste and adjust the seasonings.
-Place the pot back on the stove and add the chunks of tofu. Simmer covered, on a low flame, for 10-15 minutes.
-Serve hot over Plain rice or by itself!

This recipe comes from Susmitha Subbaraju at