Print

Easy Creamy Vegan Pumpkin Curry

A bowl of rich, orange pumpkin curry served alongside white rice, garnished with cilantro and a swirl of cream.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this simple, flavorful Indian pumpkin curry using pumpkin puree and coconut milk. It is a quick, dairy-free dinner perfect for a cozy autumn meal.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (15-ounce) can pumpkin puree
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1 cup vegetable broth
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Fresh cilantro, chopped (for garnish)
  • Cooked rice or naan (for serving)

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant.
  3. Stir in the curry powder, cumin, turmeric, and cayenne pepper. Cook for 30 seconds, stirring constantly, until the spices are aromatic.
  4. Pour in the pumpkin puree, coconut milk, and vegetable broth. Stir well to combine all ingredients.
  5. Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
  6. Stir in the rinsed and drained chickpeas. Cook for another 5 minutes until the chickpeas are heated through.
  7. Season the curry with salt and black pepper to your taste.
  8. Serve this easy pumpkin curry hot over cooked rice or with warm naan bread. Garnish with fresh cilantro.

Notes

  • For a richer flavor, use fresh pumpkin cut into cubes instead of puree. Add the cubed pumpkin with the broth and simmer until tender before adding the chickpeas.
  • If you want a Thai pumpkin curry flavor, substitute the Indian spices with 3 tablespoons of red Thai curry paste.
  • This recipe is naturally gluten free and dairy free, making it a great healthy curry dinner option.

Nutrition

Find it online: https://daisyrecipe.com/pumpkin-curry-easy-creamy-vegan-recipe/