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a white bowl of pumpkin curry over rice, with lime wedges on the side. A fork is in the bowl.
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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!
Course Dinner, Main Course
Cuisine Asian
Keyword pumpkin curry, pumpkin curry recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings
Calories 335kcal
Author Alysen Heil

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.
    onions that have been cooked until they are lightly caramelized.
  • Stir in the sliced carrot, minced garlic, fresh ginger, red curry paste, cumin, salt, and ground cinnamon. Cook for 2-3 minutes, stirring frequently.
    curry paste and seasonings with carrots and onions in a dutch oven
  • Add in the pumpkin puree, chickpeas, broccoli florets, coconut milk, vegetable broth, and tamari. Stir to combine.
    Pumpkin, broccoli, chickpeas in a pot for curry
  • 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.
    pumpkin curry, simmering on the stove
  • Stir in the lime juice and cilantro before serving over rice.

Video

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: 335kcal | Carbohydrates: 32g | Protein: 10g | Fat: 22g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 976mg | Potassium: 885mg | Fiber: 11g | Sugar: 9g | Vitamin A: 16607IU | Vitamin C: 100mg | Calcium: 131mg | Iron: 5mg