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Easy Creamy Vegan Pumpkin Curry for a Cozy Fall Dinner

A close-up of a creamy, orange pumpkin curry topped with fresh cilantro and a swirl of cream, served with naan bread in the background.
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Make this easy, creamy vegan pumpkin curry using pumpkin puree and coconut milk. It is a flavorful, comforting dish perfect for a weeknight meal or a cozy autumn gathering.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 large yellow onion, chopped
  • 3 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 your heat preference)
  • 1 (15-ounce) can pumpkin puree (not pie filling)
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon maple syrup or brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup chopped vegetables (like bell peppers or carrots, optional)
  • Fresh cilantro, chopped (for garnish)
  • Cooked rice or naan bread, 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 to the pot. Cook for 1 minute until fragrant.
  3. Stir in the curry powder, cumin, 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 maple syrup, salt, and pepper. If you are using extra chopped vegetables, add them now.
  6. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot partially, and let it cook for 15 minutes, stirring occasionally, until the vegetables are tender and the flavors have blended.
  7. Taste the curry and adjust salt, spice, or sweetness as needed.
  8. Serve your creamy pumpkin curry hot over cooked rice or with warm naan bread. Garnish generously with fresh cilantro.

Notes

  • For a richer flavor, roast your fresh pumpkin chunks before adding them instead of using puree. Add roasted pumpkin in step 4 and reduce the cooking time in step 5.
  • This recipe is naturally gluten free and vegetarian. For a heartier meal, add a can of drained chickpeas during the last 10 minutes of simmering.
  • If you prefer a Thai pumpkin curry flavor profile, substitute 1 tablespoon of red curry paste for the dry spices listed above.

Nutrition

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