Vegan and gluten-free Pumpkin Curry is a simple and satisfying meal filled with healthy vegetables, and beans, blended with warm spices and creamy coconut milk. Make the whole meal in one pot, and get ready for compliments from your family!
I love making warm, rich and comforting curry recipes! My Vegetarian Coconut Curry soup is a favorite, but when it's pumpkin season, I crave this Pumpkin Curry Recipe.
This recipe proves that pumpkin is not just for making pies! Try making Pumpkin Pasta, pumpkin risotto, or a creamy Pumpkin Bisque too.
Why This Pumpkin Curry Recipe is So Good
- This pumpkin curry is a one-pot meal that's cooked in layers, in order to create the most flavorful dish. Start with onions, then add Thai red curry paste and spices. Build on those flavors by adding another layer of flavor with coconut milk and pumpkin.
- Step-by-step instructions with photos are all included in the recipe card below. Add the ingredients in the order listed, and you can't mess this one up!
- It only takes 30 minutes to cook this curry, so you can make it quickly on a busy weeknight, or any time you want to limit your time in the kitchen.
- If you like this recipe, you will also love pumpkin pasta and pasta with sweet potato sauce!
Tips and Tricks for Making The Best Pumpkin Curry
- Prep all of your ingredients ahead of time. Like many Asian dishes, the ingredients are added to the pot at different times, so you'll want to have them all ready so you can just toss them in when needed. Chop the veggies, measure the spices, open the cans, and set everything out within arms reach. The French call this "mise en place" and it is actually super helpful.
- Check your ingredient labels to be sure that everything you're using is gluten-free. Vegetable broth is one that I always double-check because sometimes starches are added. To keep this recipe vegan, check to be sure that your red curry paste is free from any seafood ingredients.
- Fresh is a must! Use fresh ginger root, freshly squeezed lime juice, and fresh garlic for the best flavor.
- Red curry paste is moderately spicy. If you would like to make your dish milder, you can use yellow curry paste instead.
- Canned pumpkin is an amazing convenience, and I encourage you to use it in this recipe! If you happen to have freshly cooked and pureed pumpkin on hand, you can use that instead.
- Feel free to change up the veggies in this dish. Parsnips, celery, or squash can sit in for the carrots, and you can try green beans, zucchini, or chopped kale in place of the broccoli.
What to Serve With Pumpkin Curry
Curry is at its best when served with rice! The flavorful curry broth flavors the rice to make a filling, comforting meal.
Use your instant pot to make brown or jasmine rice, or serve pumpkin curry with whatever type of rice your family enjoys most.
More Comfort Food Recipes to Try
- Tofu Noodle Soup
- Vegan Beef Stew (with mushrooms!)
- Vegan Shepherd's Pie
- Gluten Free Cheesy Broccoli Casserole
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Pumpkin Curry
Vegan and gluten-free Pumpkin Curry is a simple and satisfying meal filled with healthy vegetables, and beans, blended with warm spices and creamy coconut milk. Make the whole meal in one pot, and get ready for compliments from your family!
Equipment
- Dutch Oven or Skillet with lid
Ingredients
- 1 tablespoon avocado oil or olive oil
- ½ large onion diced (1 cup)
- 2 large carrots sliced (1 cup)
- 3 cloves garlic minced
- 1 tablespoon ginger fresh, grated or minced
- 2 tablespoons red curry paste
- 2 teaspoons cumin
- 1 teaspoon salt
- 15 ounces (1 ¾cups) pure pumpkin puree
- 15 ounces (1½ cups) canned chickpeas drained and rinsed
- 1 broccoli crown cut into florets (2-3 cups)
- 15 ounces (1½ cups) canned full-fat coconut milk
- 1 cup vegetable broth
- 1 tablespoon tamari
- 1 tablespoon lime juice
- ¼ cup cilantro roughly chopped
- ½ teaspoon ground cinnamon
Instructions
- Preheat a dutch oven or heavy bottomed skillet over medium heat. Once heated, add the oil and cook for 1-2 minutes.
- Add the diced onion and cook for 3-4 minutes, until translucent and starting to brown.
- Stir in the sliced carrot, minced garlic, fresh ginger, red curry paste, cumin, salt, and ground cinnamon. Cook for 2-3 minutes, stirring frequently.
- Add in the pumpkin puree, chickpeas, broccoli florets, coconut milk, vegetable broth, and tamari. Stir to combine.
- Bring the mixture to a boil. Cover the pot with a lid and simmer for about 15 minutes, until the carrots and broccoli are tender.
- Stir in the lime juice and cilantro before serving over rice.
Notes
- This curry recipe makes six large servings, but can easily serve 8 if you are serving children or are pairing this with other side dishes.
- Tamari is a gluten-free substitute for soy sauce. You can use soy sauce or coconut aminos if you prefer.
- Pumpkin curry is best when served over white rice (plain or jasmine), or rice noodles.
Nutrition
Calories: 335kcalCarbohydrates: 32gProtein: 10gFat: 22gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 976mgPotassium: 885mgFiber: 11gSugar: 9gVitamin A: 16607IUVitamin C: 100mgCalcium: 131mgIron: 5mg
Tried this recipe?Let us know how it was!
How much ground cinnamon do you use? I don't see listed in ingredients.
Hello Melanie, sorry about that 🙂 1/2 teaspoon ground cinnamon