• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Eating by Elaine
  • Recipes
  • Shop
  • Cookbook
  • Subscribe
  • About
  • Discounts
  • Contact
menu icon
go to homepage
  • Recipes
  • Shop
  • Cookbook
  • Subscribe
  • About
  • Discounts
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Shop
    • Cookbook
    • Subscribe
    • About
    • Discounts
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Easy One-Pot Vegan Pumpkin Curry

    Sep 23, 2020 · 4 Comments

    Jump to Recipe
    VGGFNFSFEV

    My favorite fall weeknight dinner is warm, comforting, and made in one pot! This Easy One-Pot Vegan Pumpkin Curry is filled with cauliflower, chickpeas, and the most incredible blend of spices. Make it in less than 15 minutes and impress everyone at your table.

    Vegan Pumpkin Curry

    This is a weeknight wonder that couldn't be quicker or easier! I'm talking just 5 minutes of prep, 15-20 minutes of cook time, and one pot. It's a comforting, perfectly spiced fall dish that the whole family will love. Plus, the leftovers make for a delicious lunch the next day! As a bonus, this Vegan Pumpkin Curry also uses all pantry ingredients except for the cauliflower. I usually have these ingredients on hand and can put a batch together in minutes!

    Vegan Pumpkin Chickpea Cauliflower Curry

    Homemade Pumpkin Puree

    I highly recommend using my Homemade Pumpkin Puree for this recipe! It is so much creamier, thicker, smoother, and sweeter than canned pumpkin. You can absolutely taste the difference! My son David eats this homemade pumpkin puree with a spoon and then asks for more. We're huge fans! The pumpkin puree recipe has two ingredients (pumpkin and water) and is made in a pressure cooker. You can also make it in your oven.

    Vegan Pumpkin Curry

    Is Pumpkin Healthy?

    Pumpkins offer so many disease-fighting nutrients and overall health benefits.  They are packed with antioxidants known as carotenoids that can protect cells from free radical damage.  They also have fiber, calcium, iron, and magnesium. You're even getting vitamins A, C, E and K. It's the perfect nutrient-rich base for this Vegan Pumpkin Curry!

    One-Pot Pumpkin Curry

    Plant-Based Protein from Chickpeas

    This One-Pot Vegan Pumpkin Curry is full of plant-based protein! It all comes from chickpeas, aka garbanzo beans! Chickpeas are one of my favorite pantry staples. They are easy to work with, versatile, inexpensive and nutritious.  Chickpeas contain plant-based protein, fiber, complex carbs, and folic acid.  Plus, they are low in fat with no cholesterol. 

    One-Pot Pumpkin Curry

    Making Vegan Pumpkin Curry for Kids

    This One-Pot Vegan Pumpkin Curry is super mild and perfect for kids to enjoy. In fact, this is one of my family's favorite dinners! For a spicier curry flavor, I recommend doubling or even tripling the amount of red curry paste in this recipe (especially if you enjoy some heat).

    Weeknight Pumpkin Curry

    More Pumpkin Recipes

    Pumpkin Pie Smoothie

    Sweet & Salty Roasted Pumpkin Seeds

    Easy Blender Pumpkin Soup

    Creamy Pumpkin Oatmeal

    Pumpkin Chili

    Garlic Pumpkin Hummus

    Creamy Pumpkin Garlic Pasta

    Pumpkin Risotto

    Pumpkin Chocolate Swirl Muffins

    Pumpkin Bread

    Homemade Pumpkin Puree (oven method)

    Homemade Pumpkin Puree (pressure cooker method)

    @eatingbyelaine Cozy up with vegan pumpkin curry 🎃 #fallrecipes #curryrecipe #homemadecurry #pumpkinseason #pumpkinrecipes #cozyathome #easydinner #vegandinner #easyveganrecipe ♬ Still Don't Know My Name - Labrinth
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Vegan Pumpkin Chickpea Cauliflower Curry

    Easy One-Pot Vegan Pumpkin Curry


    5 from 1 reviews

    • Author: Elaine Gordon
    • Total Time: 29 minute
    • Yield: 6 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    This Easy One-Pot Vegan Pumpkin Curry is filled with cauliflower, chickpeas, and the most incredible blend of spices.


    Ingredients

    Scale
    • 2 tablespoons coconut oil or avocado oil
    • 1 shallot, diced
    • 1 teaspoon fine salt
    • 1 teaspoon ground turmeric
    • 3 garlic cloves, minced
    • ½-inch grated fresh peeled ginger root
    • 1 tablespoon red or yellow curry paste*
    • 1 head cauliflower, cut into small florets (or substitute pumpkin or butternut squash, peeled and diced)
    • 1, 15.5 oz. can garbanzo beans (rinsed and drained) 
    • 1.5 cups homemade pumpkin puree**
    • 1, 13.5 oz. can full-fat coconut milk
    • 1 tablespoon pure maple syrup (optional for added sweetness)
    • fresh cilantro for garnish, fresh lime juice from 1 juicy lime just before serving

    Instructions

    1. Add oil and onions to a preheated dutch oven.  Add salt and turmeric.  Saute over medium heat until shallot is translucent and fragrant (about 5 minutes). 
    2. Add garlic, ginger and curry paste and saute another minute.  
    3. Add cauliflower and chickpeas and stir.  Add pumpkin, coconut milk and maple syrup if using.  Stir well to evenly distribute the ingredients.  Simmer on low for 15-20 minutes until cauliflower is fork tender.
    4. Serve in bowls alone or with coconut rice.  Garnish with fresh cilantro leaves if desired.  Squeeze fresh lime juice overtop.
    5. Store leftovers once fully cooled to room temperature.  Store in an airtight container in the refrigerator for up to 5 days.  Freeze for up to three months leaving 1-inch of space at the top of the container to allow for expansion.

    Equipment

    pumpkin puree

    Buy Now →

    Measuring Spoons [use code ELAINE-10 for 10% off]

    Buy Now →
    Instant Pot Coconut Rice

    coconut rice

    Buy Now →

    full-fat coconut milk

    Buy Now →

    dutch oven

    Buy Now →

    storage container

    Buy Now →

    Notes

    *I like a mild version of this curry and typically use 1 tablespoon of yellow curry paste but for a spicier version you can use 2 tablespoons of curry paste.  If you really love curry flavor and enjoy spicy food you can go up to 3 tablespoons if you like.  

    **You can substitute a 15 ounce can of pumpkin puree but I highly recommend using homemade pumpkin puree in this recipe.  It makes a huge different in this dish.  It will be sweeter, creamier and thicker with homemade pumpkin puree.  You can make it in your Instant Pot or in your oven.

    I love to serve this over coconut rice.  To make coconut rice I rinse 1 cup of white basmati rice until the water runs clear.  Then drain a bit and add to Instant Pot.  Add 1 (13.5 ounce) can of full-fat coconut milk and ¼ teaspoon fine salt.  Stir and cook on the rice setting.  I typically let it sit sealed for an extra 20 minutes while I prepare the curry.  Then, release any remaining pressure and fluff with a fork. 

    • Prep Time: 5
    • Cook Time: 15-20
    • Category: Entree
    • Method: Stovetop
    • Cuisine: Indian

    Keywords: vegan pumpkin curry

    Did you make this recipe?

    Tag @eatingbyelaine on Instagram and hashtag it #eatingbyelaine

    Reader Interactions

    Comments

    1. Emma E. says

      September 30, 2021 at 8:50 pm

      Making this now! Smells amazing. FYI - the turmeric and curry powder ingredients are not included in your instructions. We just added them towards the end during the simmering. I love your content! Thank you for sharing your authentic self!

      Reply
      • Elaine Gordon says

        October 02, 2021 at 8:27 am

        Thank you, Emma! Thank you for calling that out - I will fix it right now. I hope you enjoyed it! And so happy to hear you love the recipes here :). Best, Elaine

        Reply
    2. Brandilyn Haynes says

      November 02, 2021 at 12:12 pm

      I was a bit nervous to make this because my husband isn't the biggest fan of curry dishes but we both LOVED it. The pumpkin and coconut milk are the perfect balance to the curry flavors, and it was the most delicious dinner with Elaine's coconut rice recipe.






      Reply
      • Elaine Gordon says

        November 02, 2021 at 9:13 pm

        Thank you so much, Brandilyn! I am so happy to hear that even your non-curry-loving husband enjoyed this one! 🙂 Sounds like a big win!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Get More Recipes by Category

      VGVeganGFGluten-FreePPaleoNFNut-FreeSFSoy-FreeNSNaturally Sweetened EEasy RecipesKFKid-Friendly

    Hi, I'm Elaine!

    • Facebook
    • Twitter
    • Instagram
    • Pinterest
    • YouTube
    • TikTok

    Thank you for checking out my vegan and gluten-free recipes.

    Learn more about me →

    Latest Recipes

    • Pineapple Lemonade with Ginger and Turmeric (no juicing or straining needed!)
    • Moroccan Quinoa Salad
    • Crispy Oven-Roasted Smashed Broccoli
    • Creamy Vegan Lemon Orzo Soup
    • Crispy Brussels Sprouts
    • Vegan Creamed Spinach

    TikTok

    Immunity Boosting Recipes
    Discount-Codes-for-My-Favorite-Products-1

    Footer

    ↑ back to top

    Popular on Instagram

    ABOUT

    PRESS

    POLICIES

    CONTACT

    Copyright © 2022 Eating By Elaine