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This vegan pumpkin curry is the best because it’s healthy, plant based, made in one pot, and so easy to make! In addition, it’s Thai inspired, quick, gluten free, made with coconut milk and perfect for meal prep!
This vegan pumpkin curry recipe is perfect to enjoy by itself or with a side of rice. It is cozy, warming, and hearty.
I love curries as you can see from my butternut squash curry, chickpea spinach curry, vegan peanut curry, or Thai red curry so this Thai inspired dish is another favorite. This recipe is perfect for a weeknight dinner and also makes amazing leftovers just like my potato curry, red lentil dal or chana masala!
Before we jump into the recipe, let’s talk about how you can customize it and learn some tips.
How to make Vegan Pumpkin Curry
I recommend using a small cooking pumpkin and also make sure to peel and dice. If you want to speed up the process, you can also buy peeled and pre-cut ones at the store.
Cauliflower works great in this recipe but you can use broccoli if you like. You can break it up into bite-size pieces or cut it so it’s easier to cook and eat.
Using full fat coconut milk makes this dish very creamy and delicious as well. If you use light coconut milk, it will not be as creamy so keep that in mind.
Yellow curry paste & Turmeric
You can find yellow curry paste in your grocery store or online, it makes this curry so flavorful. I like adding a little bit of turmeric because it gives a nice yellow color.
Onion & Garlic
I like using yellow onions for cooking but you can also use white onions. This recipe calls for 4 cloves of garlic but you can add less or more.
Bell Pepper & Serrano or Jalapeno pepper
Yellow bell pepper works with the colors but you can sub for red or green. I also like adding serrano or jalapeno pepper for a little spice but you can omit it.
Fresh ginger really makes this dish so I don’t recommend subbing for ground ginger. Also, it is important to mince the ginger really well so it blends with the flavors.
Maple Syrup & Tamari
I like adding maple syrup to sweeten the sauce but you can use coconut sugar or another sweetener of choice. To balance out the flavors, tamari is a good gluten free option or sub for low sodium soy sauce.
Lemon juice gives a little tanginess so it works great at the end of the cooking. But you can use lime juice if you prefer.
How to Make it
- You will start by cooking the onions using avocado oil or coconut oil in a large pan, dutch oven or pot over medium heat until caramelized.
- Next, you will add the garlic, ginger, turmeric, yellow curry paste, serrano pepper, salt, and saute for another minute until fragrant.
- And then you will add the sliced bell pepper, diced pumpkin, and cauliflower florets, cook for a little longer. Now, add the coconut milk, tamari, maple syrup, and water, bring it to a boil and then cover, lower the heat to simmer for 25 to 30 minutes until the pumpkin and cauliflower florets are soft. Turn off the heat and add lemon juice, stir and garnish with cilantro or parsley.
Tips & Variations
- If the sauce is too thick, add 1/4 cup of water at a time. You don’t want it to be soupy, it should be a thick stew.
- If you want to make it spicy, you can add cayenne pepper.
- You can add other veggies such as sweet potatoes, green beans, or broccoli.
- Always adjust to taste and add more salt if needed!
What is Vegan Pumpkin Curry served with?
- Serve vegan pumpkin curry with basmati rice or brown rice.
- You can also serve it with quinoa!
- Garnish with cilantro or parsley.
How to store vegan pumpkin curry
You can store the leftovers in the refrigerator in an airtight container for up to 5 to 6 days. They taste even better the next day! If the leftovers are too thick, you can add a splash of water before reheating it.
This vegan pumpkin curry recipe comes together so fast and it is very easy and versatile. It is also:
- Dairy free & Gluten free
- Hearty, warming & filling
- Made in one pot & perfect for meal prep
- Also so delicious!
More Plant based stew and soup dishes to try
So, did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, SelinPrint
This vegan pumpkin curry is healthy, plant based, made in one pot, and so easy to make! It’s Thai inspired, quick, gluten free, made with coconut milk and perfect for meal prep!
- 1 tbsp avocado oil or coconut oil
- 1 yellow onion (chopped)
- 4 garlic (minced)
- 1 tbsp fresh ginger (minced)
- 1 yellow bell pepper (sliced)
- 1 serrano pepper or jalapeno (chopped, seeds removed if preferred)
- 3 tbsp yellow curry paste
- 1 small cooking pumpkin (peeled and cubed)
- 1 small head of cauliflower (cut into bite size florets)
- 1 can full fat coconut milk
- 3/4 to 1 cup water (adjust as needed)
- 1 tbsp maple syrup (sub for coconut sugar or brown sugar)
- 1/4 tsp turmeric
- 1/2 tsp salt
- 1 tbsp tamari (sub for low sodium soy sauce if not gluten free)
- 1 tbsp lemon juice (sub for lime juice)
- Place a large pan, dutch oven or pot over medium, add the oil. When the oil is hot, add the onions and cook until caramelized for 5 minutes.
- Add the garlic, ginger, turmeric, yellow curry paste, serrano pepper, salt, and saute for another minute until fragrant.
- Add the sliced bell pepper, diced pumpkin, and cauliflower florets, cook for another 3 to 4 minutes. Now, add the coconut milk, tamari, maple syrup, and water, bring it to a boil and then cover, lower the heat to simmer for 25 to 30 minutes until pumpkin and cauliflower florets are soft.
- Turn off the heat and add lemon juice, stir and garnish with cilantro or parsley. Serve with rice.
If the sauce is too thick, add 1/4 cup of water at a time but you don’t want it to be soupy, it should be a thick stew.
Make it spicy by adding cayenne pepper.
You can use other veggies such as sweet potatoes, green beans, or broccoli.
Always adjust to taste and add more salt if needed!
- Serving Size: 4-6
- Calories: 335
- Sugar: 11.6g
- Sodium: 884.8mg
- Fat: 22.4g
- Trans Fat: 0g
- Carbohydrates: 31.6g
- Fiber: 6.5g
- Protein: 8.9g
- Cholesterol: 0mg
Keywords: vegetarian pumpkin curry, easy pumpkin curry, healthy pumpkin curry