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