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Vegan Pumpkin Curry

A comforting vegan curry that combines creamy coconut milk and sweet pumpkin, perfect for family dinners or busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Curry Base
  • 1 can 15 oz of pumpkin puree (not pumpkin pie filling)
  • 1 can 14 oz of coconut milk
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 cup vegetable broth
  • to taste salt and pepper
Finish with Greens
  • 2 cups fresh spinach Added just before serving.

Method
 

Preparation
  1. In a large pot over medium heat, add a splash of vegetable oil. Once hot, add the chopped onion and cook for about 5 minutes until softened.
  2. Add the minced garlic and grated ginger, sautéing for an additional minute until fragrant.
  3. Toss in the curry powder, stirring well to coat the onions, garlic, and ginger. Allow the spices to bloom for about 30 seconds.
  4. Stir in the pumpkin puree and mix until combined.
  5. Pour in the coconut milk and vegetable broth. Stir until everything is well blended. Bring the mixture to a gentle simmer.
  6. Let the curry simmer for about 10 minutes, stirring occasionally. Season with salt and pepper to taste.
  7. Just before serving, stir in the fresh spinach and cook until wilted, about 1-2 minutes.
  8. Ladle the curry into bowls and serve immediately, paired with warm rice or naan.

Notes

If you don’t have pumpkin puree, you can substitute it with butternut squash puree or sweet potato puree. Allow the onions, garlic, and ginger to sauté slowly to deepen the overall flavor. Tasting as you go is essential for proper seasoning. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.