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Easy Creamy Vegan Pumpkin Curry

A spoonful of creamy pumpkin curry lifted from a white bowl, garnished with fresh cilantro.
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Make this simple, one-pot Indian pumpkin curry using pumpkin puree and coconut milk for a satisfying, comforting meal perfect for a cozy weeknight dinner.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper (adjust to your spice preference)
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1 cup vegetable broth
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon sugar (optional, to balance acidity)
  • 1 cup mixed vegetables (like frozen peas and carrots)
  • 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 cumin, coriander, turmeric, and cayenne pepper. Cook the spices for 30 seconds, stirring constantly.
  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. Add the salt and sugar, if using. Reduce the heat to low, cover, and let it simmer for 10 minutes, allowing the flavors to meld.
  6. Stir in the mixed vegetables. Cook uncovered for another 5 minutes, or until the vegetables are heated through and the curry has thickened slightly.
  7. Taste the curry and adjust salt or spice as needed.
  8. Serve the creamy pumpkin curry hot over cooked rice or with warm naan bread. Garnish generously with fresh cilantro.

Notes

  • This recipe is naturally gluten free and vegetarian. Omit chicken or meat if you prefer a non-vegetarian option.
  • For a richer flavor, roast your pumpkin first instead of using puree, though puree makes this a quick weeknight curry.
  • If you want a Thai pumpkin curry flavor, substitute the Indian spices with 2 tablespoons of red curry paste.

Nutrition

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