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Vegan Pumpkin Curry

Vegan pumpkin curry is a creamy one-pot meal made with pumpkin, chickpeas, coconut milk, vegetables, and curry spices.
Sauté the vegetables and aromatics, then simmer everything together for at least 15 minutes.
Serve warm over cauliflower rice, rice, or your favorite grain with fresh cilantro and cashews.
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Prep Time 10 minutes
Course Main Course
Cuisine Fusion / Thai-inspired

Ingredients
  

  • 1 teaspoon coconut oil
  • 1 small yellow onion diced
  • 1 cup diced carrot
  • 2 cloves garlic minced
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons red Thai curry paste
  • 2 cups cooked chickpeas
  • 1 15-ounce can pumpkin puree
  • 1 15-ounce can unsweetened coconut milk
  • 1 15-ounce can fire-roasted petite diced tomatoes
  • 1 small can mild green chiles
  • 1 1/2 teaspoons garam masala
  • 1 teaspoon yellow curry powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh lime juice about 1/2 lime
  • Cauliflower rice or another favorite grain for serving
  • Fresh cilantro optional
  • Cashews optional
  • Plain dairy-free yogurt optional

Instructions
 

  • Heat a large pot over medium heat and add the coconut oil, diced onion, carrot, and a pinch of salt.
  • Cook for about 3 minutes, stirring occasionally, until the vegetables begin to soften.
  • Add the garlic, fresh ginger, and red Thai curry paste. Cook for another 3 minutes, stirring frequently, until fragrant.
  • Add the chickpeas, pumpkin puree, coconut milk, diced tomatoes, green chiles, garam masala, curry powder, cumin, cinnamon, remaining salt, and black pepper.
  • Stir everything together until well combined. Bring the mixture to a gentle simmer.
  • Cover and simmer for at least 15 minutes, stirring occasionally. Allow a few extra minutes if you prefer a thicker curry.
  • Remove from the heat and stir in fresh lime juice.
  • Serve the vegan pumpkin curry over cauliflower rice or your favorite grain.
  • Finish with optional cilantro, cashews, or a spoonful of plain dairy-free yogurt.

Notes

Serve this curry with cauliflower rice, brown rice, white rice, quinoa, or another favorite grain. For extra crunch, top individual bowls with roasted cashews and fresh cilantro.
If you prefer a richer curry, use full-fat coconut milk. Lite coconut milk creates a lighter result while still providing plenty of creamy texture.