Print

Easy Creamy Vegan Pumpkin Curry

Close-up of a white bowl filled with creamy, vibrant orange pumpkin curry topped with fresh cilantro.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this simple, comforting Thai-inspired pumpkin curry. It uses pumpkin puree and coconut milk for a rich flavor, perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste (adjust to your spice preference)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon brown sugar or maple syrup
  • 1 tablespoon soy sauce or tamari
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1 cup mixed vegetables (like frozen peas or chopped bell pepper)
  • 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 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 red curry paste, turmeric, cumin, and coriander. 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. Stir in the brown sugar (or maple syrup), soy sauce (or tamari), salt, and pepper. Bring the mixture to a gentle simmer.
  6. Reduce the heat to low and let the curry simmer for 10 minutes, stirring occasionally, allowing the flavors to deepen.
  7. Add your mixed vegetables and cook for another 5 minutes, or until the vegetables are tender.
  8. Taste the curry and adjust salt or spice level as needed.
  9. Serve the creamy pumpkin curry hot over cooked rice or with naan bread. Garnish generously with fresh cilantro.

Notes

  • For a richer flavor, use fresh pumpkin that you have roasted and pureed instead of canned puree.
  • If you prefer a thicker curry, let it simmer uncovered for a few extra minutes.
  • This recipe is naturally gluten free if you use tamari instead of soy sauce.
  • This makes excellent meal prep; the flavors improve the next day.

Nutrition

Find it online: https://cookingbycarla.com/pumpkin-curry-recipe-easy-vegan-thai/