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Easy Creamy Vegan Pumpkin Curry

A close-up of a creamy, orange pumpkin curry topped generously with fresh cilantro, served in a white bowl.
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Make this simple, one-pot Indian pumpkin curry using pumpkin puree for a comforting, flavorful weeknight dinner. This recipe is naturally vegan and gluten free.

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
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 cup vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup mixed vegetables (like frozen peas and carrots)
  • 1 tablespoon maple syrup (optional, for sweetness)
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and grated ginger. 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. Add the salt and pepper. Bring the mixture to a gentle simmer.
  6. Reduce the heat to low, cover the pot partially, and let it simmer for 10 minutes, allowing the flavors to meld.
  7. Stir in the mixed vegetables and maple syrup, if using. Cook for another 5 minutes, or until the vegetables are heated through.
  8. Taste the curry and adjust salt or spice as needed.
  9. Serve the creamy pumpkin curry hot over rice or with naan bread. Garnish with fresh cilantro.

Notes

  • For a richer flavor, use roasted fresh pumpkin instead of puree. Roast about 3 cups of cubed pumpkin until tender before adding it in step 4.
  • This recipe is excellent for meal prep; it stores well in the refrigerator for up to 4 days.
  • If you want a thicker curry, simmer uncovered for a few extra minutes at the end.

Nutrition

Find it online: https://miameal.com/easy-creamy-vegan-pumpkin-curry/