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Easy Creamy Vegan Pumpkin Curry

A close-up of creamy pumpkin curry with chunks of squash served over white rice and garnished with fresh cilantro.
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I am so glad you are here. This recipe proves that incredible, soul-satisfying food does not have to be complicated. Make this **Easy Creamy Vegan Pumpkin Curry** using pumpkin puree and coconut milk for a comforting fall dinner.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (15-ounce) can pumpkin puree
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1 cup vegetable broth
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1 cup chopped vegetables (like spinach or sweet potato)
  • Fresh cilantro, for garnish
  • Cooked rice or naan, for serving

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant.
  3. Stir in the curry powder, cumin, turmeric, and cayenne pepper. Cook the spices for 1 minute, stirring constantly, to toast them.
  4. Pour in the pumpkin puree, coconut milk, and vegetable broth. Stir well to combine everything smoothly.
  5. Add the salt and pepper. Bring the mixture to a gentle simmer.
  6. Add your chopped vegetables. If using spinach, add it during the last 5 minutes of cooking. If using harder vegetables like sweet potato, simmer until tender, about 15 minutes.
  7. Taste the curry and adjust salt or spices as needed for your flavor preference.
  8. Serve your **Flavorful Curry Tonight** hot over cooked rice or with warm naan bread. Garnish with fresh cilantro.

Notes

  • This recipe is naturally **Dairy Free Curry** and **Gluten Free**.
  • For a richer flavor, use roasted pumpkin instead of puree, but adjust the liquid slightly.
  • This makes a great **One Pot Curry** for easy cleanup.
  • If you want a Thai flavor profile, substitute 1 tablespoon of the curry powder with 2 tablespoons of red curry paste.

Nutrition

Find it online: https://www.purecookingjoy.com/pumpkin-curry-easy-creamy-vegan-recipe/

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