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Creamy Vegan Indian Pumpkin Curry: A Cozy Weeknight Dinner

A close-up of a white plate featuring a rich, orange pumpkin curry served alongside fluffy white rice and topped with fresh cilantro.
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Make this easy, one-pot Creamy Vegan Pumpkin Curry. It uses pumpkin puree and coconut milk to create a deeply satisfying, flavorful dish perfect for a comforting fall dinner or quick weeknight meal.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 large yellow 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 taste)
  • 1 (15-ounce) can pumpkin puree
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1 cup vegetable broth
  • 1 cup chopped vegetables (like carrots or sweet potato)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon maple syrup (optional, for balance)
  • 1/4 cup 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 to the pot. 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 everything smoothly.
  5. Add the chopped vegetables, salt, and pepper. Bring the mixture to a gentle simmer.
  6. Reduce the heat to low, cover the pot, and let it cook for 15 to 20 minutes, or until the vegetables are tender. Stir occasionally to prevent sticking.
  7. Taste the curry. Stir in the maple syrup if you desire a touch of sweetness to balance the spices.
  8. Remove from heat. Ladle the curry into bowls and garnish generously with fresh cilantro before serving. Serve this comfort food dinner with rice or naan bread.

Notes

  • For a richer flavor, roast fresh pumpkin chunks instead of using puree, then add them during Step 4.
  • This recipe is naturally gluten free and dairy free, making it a great choice for many dietary needs.
  • You can easily scale this recipe for meal prep; it stores well in the refrigerator for up to four days.

Nutrition

Find it online: https://gourmetgaze.com/pumpkin-curry-recipe-creamy-vegan-indian/