Print

Pumpkin Coconut Curry

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Pumpkin Coconut Curry is a cozy, creamy, and aromatic vegan dish made with pumpkin puree, coconut milk, and warm curry spices. Naturally dairy-free and gluten-free, it’s a nourishing meal perfect for fall or anytime you need comfort in a bowl. Serve it with rice, quinoa, or naan for a flavorful, satisfying dinner in under 30 minutes.

Ingredients

  • 1 tablespoon olive oil or coconut oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste (or 1 tablespoon curry powder)
  • 1 (15 oz) can pumpkin puree
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon brown sugar or maple syrup
  • 1 tablespoon fresh lime juice
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Cooked rice or quinoa (for serving)

Instructions

  1. Heat oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.
  2. Stir in garlic and ginger, cooking for 1–2 minutes until fragrant.
  3. Add curry paste (or curry powder) and cook for another minute to deepen the flavor.
  4. Mix in the pumpkin puree, coconut milk, vegetable broth, soy sauce, and brown sugar.
  5. Bring to a gentle simmer and cook uncovered for 15–20 minutes, stirring occasionally, until the curry thickens and flavors meld.
  6. Stir in lime juice and season with salt and pepper to taste.
  7. Serve hot over rice or quinoa, garnished with chopped cilantro.

Notes

  • Add chickpeas or lentils for a protein boost.
  • Sweet potatoes or bell peppers can be added for more texture.
  • For non-vegan variations, add cooked shredded chicken or shrimp.
  • Adjust the spice level with more or less curry paste or a dash of chili paste.
  • Substitute lemon juice for lime if preferred.

Nutrition

Find it online: https://cookedbymaya.com/pumpkin-coconut-curry/