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Vegan Pumpkin Chickpea Cauliflower Curry

Easy One-Pot Vegan Pumpkin Curry

  • Author: Elaine Gordon
  • Total Time: 0 hours
  • Yield: 6 1x
  • Diet: Vegan


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


Units Scale
  • 2 tablespoons coconut oil or avocado oil
  • 1 shallot, diced
  • 1 teaspoon fine salt
  • 1 teaspoon ground turmeric
  • 3 garlic cloves, minced
  • 1/2-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) or 1.5 cups cooked garbanzo beans
  • 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


  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.


*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 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. 

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

Keywords: vegan pumpkin curry