This Vegan One Pot Pumpkin Curry is easy to make, super flavorful and great for meal prep! It’s a cozy meal that is perfect for a healthy weeknight dinner.
I hope you all love savory pumpkin recipes as much as I do! Sweet pumpkin recipes will always have a place in my heart, but I also happen to love using pumpkin in savory dishes and this One Pot Pumpkin Curry is the perfect place for it!
This pumpkin curry is cozy and full of warm spices that will leave your belly feeling happy. It’s great for an easy weeknight meal that only uses one pot and the leftovers are perfect for lunch the next day!
INGREDIENTS NEEDED FOR THIS PUMPKIN CURRY RECIPE
- Pumpkin puree – You can use either canned or homemade pumpkin puree for this recipe. If you can’t find pumpkin, sweet potato or butternut squash puree would also work.
- Chickpeas – I just used cooked, canned chickpeas because it was convenient but you can cook your own chickpeas if you like.
- Canned tomatoes – I used one can of fire roasted tomatoes. A large fresh diced tomato would also work.
- Coconut milk – You need the canned coconut milk for this curry recipe. You can either use full fat or lite.
- Vegetables – I used onion, carrot, garlic and ginger. Feel free to add any other veggies you like!
- Green Chile – This was kind of a last minute addition because I happened to have a can of green Chile on hand and it went really well with the pumpkin! It adds a little bit of a smoky flavor and some heat. You can omit it if you prefer though.
- Spices – You just need a few spices for this pumpkin curry recipe: curry powder, garam masala, cumin and little bit of cinnamon.
HOW TO MAKE A CURRY
I used to be very intimidated thinking about trying to cook my own curry recipe. I didn’t realize how easy it was until I developed this Coconut Curry recipe last year and I’ve been making it often ever since! I’m sure I don’t make it quite as authentic as you would get in a restaurant, but it tastes great to me and husband loves it too.
I think the key to making a delicious curry is your spices and coconut milk. You can kind of use any veggies and protein you like, but the coconut milk combined with the curry powder and garam masala is what gives you the classic curry taste.
I like to cook my veggies until softened and then add the pumpkin, coconut milk, spices and chickpeas and let it simmer on the stove for a little bit to really help develop all the flavors.
VEGAN PUMPKIN CURRY FAQ
- Can it be frozen? Yes! Just let it cool fully and then put it in a freezer safe container and freeze up to 3 months.
- How can this pumpkin curry be meal prepped? I like to just divide it into 4-6 portions using my glass meal prep containers and heat in the microwave or stovetop before eating.
- What should I serve it with? I like to serve mine with cauliflower rice but you could use any kind of grain you like. Naan bread would also be a delicious addition.
- What if I can’t find pumpkin anywhere? I’ve heard there is a pumpkin puree shortage right now so you can either make your own pumpkin puree or you can substitute sweet potato or butternut squash puree.
- Can I use a different protein other than chickpeas? Sure! If making vegan, I would suggest tofu or tempeh.
ENJOY OTHER VEGAN ONE POT MEALS BELOW!
Pesto Gnocchi with White Beans and Broccoli
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Vegan One Pot Pumpkin Curry
- Total Time: 40 minutes
- Yield: 6 1x
- Diet: Vegan
Description
This Vegan One Pot Pumpkin Curry is easy to make, super flavorful and great for meal prep!
Ingredients
- 1 tsp coconut oil
- 1 small yellow onion, diced
- 1 cup diced carrot
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 2 tablespoons red Thai curry paste
- 2 cups cooked chickpeas
- 1 (15 oz) can pumpkin puree
- 1 (15 oz) can unsweetened coconut milk, full fat or lite
- 1 (15 oz) can fire petite diced tomatoes
- 1 small can green chiles, I used mild
- 1 1/2 teaspoons garam masala
- 1 teaspoon yellow curry powder
- 1/2 teaspoon cumin
- 1/4 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh lime juice (about 1/2 a lime)
- Cauliflower rice or other favorite grain for serving
- Optional toppings: fresh cilantro, cashews, plain yogurt
Instructions
- Heat a large pot over medium heat and add oil, onion, carrot and a pinch of salt. Cook for about 3 minutes and then add in the garlic, ginger and red curry paste and cook for another 3 minutes.
- Add in all of the remaining ingredients, stir well and then cover and let simmer for at last 15 minutes. Before you’re ready to serve, add in the lime juice, stir and enjoy with your favorite toppings.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Vegan, Dinner, Meal Prep
- Method: Stovetop
- Cuisine: Thai Inspired
I made this for meal prepped lunch last week. It was delicious and satisfying without making me feel stuffed. I used cauliflower rice which worked well with it! I’m usually a real rice girl but this might have helped me move on. This week I’m doing your teriyaki tofu bowls and I mixed rice and cauliflower rice together to see what I thought of that. ??♀️. Thank you for putting these recipe’s together. I’m newly into a full time job after years of flexibility, so making one of your lunches for my whole week has been super helpful!!!!
That is so nice to hear, Angie!! I’m so glad you are enjoying my recipes and that they are making you feel good! I hope you are enjoying your new job!
So, so good! I used yellow curry paste because I didn’t have red and used pumpkin pieces instead of purée. My kids aren’t too friendly with super spicy food so I also left out the chiles. A great meal that’s full of flavour and easy to make. Will add to my staples. Thanks!
I’m so glad you enjoyed it!!
I made this and left out both the curry paste and the chiles as I don’t love spice. I also added 1.25 cups of Acini de Pepe pasta in the last 7 minutes and cooked them in the curry. The pasta soaked up a lot of the liquid and made it like a thick pasta. It was incredibly yummy! Will definitely make again!
So glad you enjoyed it!!
My kids haven’t learned to like spicy foods yet. Any suggestions for a substitute for the red Thai curry paste? Or something to help cut the heat?
I would just use a little less of it!
Just a question- you mention tomatoes and lime juice- but they aren’t on the ingredient list. Typo or optional items?
typo! Thanks for catching that! It’s fixed now 🙂
I had to come straight home from work and make this- but I’m a little confused- you mention a can of tomatoes in the blog but not in the recipe. Also, you mention lime juice in the recipe but not how much. If you could clarify, that would be awesome! I have it on the stove now and I’m kind of winging it!
I’m so sorry I didn’t see this until now!! I just fixed the recipe but I hope you figured it out! Tomatoes go in with the pumpkin and lime juice goes in at the very end just before serving
Note that the can of tomatoes mentioned in the narrative of the recipe is not listed on the list of ingredients in the recipe or in the preparation instructions. It’s a delicious recipe, and I know to add tomatoes in curry recipes, but others may not.
Thanks so much for pointing that out! Just fixed it!!