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Easy Creamy Vegan Pumpkin Curry

Close-up of a vibrant orange pumpkin curry with wilted spinach and topped generously with fresh chopped cilantro.
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This simple recipe creates a flavorful, creamy pumpkin curry using coconut milk, perfect for a quick weeknight dinner or comforting fall meal.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste (Thai style)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1 (15 ounce) can pumpkin puree (not pie filling)
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 cup vegetable broth
  • 1 (15 ounce) can chickpeas, rinsed and drained (optional protein)
  • 1 tablespoon maple syrup or brown sugar
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 2 cups fresh spinach or kale
  • Juice of 1/2 lime
  • Fresh cilantro, chopped (for garnish)
  • Cooked rice or naan bread (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 softened, about 5 minutes.
  2. Add the minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant.
  3. Stir in the red curry paste, cumin, coriander, and turmeric. Cook for 1 minute, stirring constantly to toast the spices.
  4. Pour in the pumpkin puree, coconut milk, and vegetable broth. Whisk until the mixture is smooth and well combined.
  5. Bring the curry to a gentle simmer. Reduce the heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
  6. If using, stir in the rinsed chickpeas. Continue to simmer for another 5 minutes.
  7. Stir in the maple syrup, salt, and pepper. Taste and adjust seasoning as needed.
  8. Add the spinach or kale to the pot. Stir until the greens wilt, about 2 minutes.
  9. Remove the pot from the heat. Stir in the lime juice.
  10. Serve your easy pumpkin curry hot over cooked rice or with warm naan bread. Garnish with fresh cilantro.

Notes

  • For a richer flavor, use 1 tablespoon of Thai red curry paste or adjust based on your preference for spice level.
  • If you prefer chicken, substitute the chickpeas with 1 pound of diced chicken breast, adding it when you add the broth and simmering until cooked through (about 15-20 minutes).
  • This recipe works well in a slow cooker; combine all ingredients except spinach and lime juice, cook on low for 4-6 hours, then stir in spinach and lime before serving.

Nutrition

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