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.

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!

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.

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!

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. 

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).

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)

Easy One-Pot Vegan Pumpkin Curry

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• Author: Elaine Gordon
• Prep Time: 5
• Cook Time: 15-20
• Total Time: 10 minute
• Yield: 6 1x
• Diet: Vegan

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Description

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

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Ingredients

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• 2 tablespoons extra virgin olive oil
• 1 red onion, diced
• 1 teaspoon salt
• 1 teaspoon curry powder
• 1 teaspoon ground turmeric
• 1/4 teaspoon pepper
• 3 garlic cloves, minced
• 1/2-inch grated fresh peeled ginger root
• 1 tablespoon red curry paste*
• 1 head cauliflower, cut into small florets
• 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

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Instructions

1. Add oil and onions to a preheated dutch oven.  Add salt, curry powder, turmeric and pepper.  Saute over medium heat until onions are translucent and fragrant (about 5 minutes). 
2. Add garlic, ginger and red 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.  
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

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

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coconut rice

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full-fat coconut milk

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dutch oven

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storage container

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Notes

*I like a mild version of this curry and typically use 1 tablespoon of red curry paste but for a spicier version you can use 2 tablespoons of red 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 1/4 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.  

• Category: Entree
• Method: Stovetop
• Cuisine: Indian

Keywords: vegan pumpkin curry