This Easy One-Pot Vegan Pumpkin Curry is filled with cauliflower, chickpeas, and the most incredible blend of spices.
- 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
- 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).
- Add garlic, ginger and curry paste and saute another minute.
- 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.
- Serve in bowls alone or with coconut rice. Garnish with fresh cilantro leaves if desired. Squeeze fresh lime juice overtop.
- 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