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Easy Creamy Vegan Pumpkin Curry with Coconut Milk

A white bowl filled with vibrant orange pumpkin curry featuring chickpeas, served next to fluffy white rice and garnished with cilantro.
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Make this simple, flavorful Indian-inspired pumpkin curry. It uses pumpkin puree and coconut milk for a creamy texture, perfect for a quick, cozy weeknight dinner.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 (15 ounce) can pumpkin puree
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 cup vegetable broth
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon sugar (optional, balances spice)
  • 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. Cook for 1 minute until fragrant.
  3. Stir in the curry powder, cumin, turmeric, and cayenne pepper. Cook for 30 seconds, stirring constantly, until the spices are aromatic.
  4. Pour in the pumpkin puree, coconut milk, and vegetable broth. Whisk until the mixture is smooth and combined.
  5. Bring the curry to a gentle simmer. Reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
  6. Stir in the rinsed chickpeas, salt, and sugar (if using). Cook uncovered for another 5 minutes, stirring occasionally, until the chickpeas are heated through.
  7. Taste the curry and adjust salt or spice level as needed.
  8. Serve the creamy pumpkin curry hot over cooked rice or with naan bread. Garnish with fresh cilantro.

Notes

  • For a richer flavor, substitute half the vegetable broth with vegetable broth that has been infused with a bay leaf during simmering.
  • If you prefer a Thai style, swap the curry powder and cumin for 3 tablespoons of Thai red curry paste.
  • This recipe is naturally gluten free and dairy free.

Nutrition

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