This Vegan One Pot Pumpkin Curry is easy to make, super flavorful and great for meal prep! It’s a cozy meal that is perfect for a healthy weeknight dinner.
I hope you all love savory pumpkin recipes as much as I do! Sweet pumpkin recipes will always have a place in my heart, but I also happen to love using pumpkin in savory dishes and this One Pot Pumpkin Curry is the perfect place for it!
This pumpkin curry is cozy and full of warm spices that will leave your belly feeling happy. It’s great for an easy weeknight meal that only uses one pot and the leftovers are perfect for lunch the next day!
INGREDIENTS NEEDED FOR THIS PUMPKIN CURRY RECIPE
- Pumpkin puree – You can use either canned or homemade pumpkin puree for this recipe. If you can’t find pumpkin, sweet potato or butternut squash puree would also work.
- Chickpeas – I just used cooked, canned chickpeas because it was convenient but you can cook your own chickpeas if you like.
- Canned tomatoes – I used one can of fire roasted tomatoes. A large fresh diced tomato would also work.
- Coconut milk – You need the canned coconut milk for this curry recipe. You can either use full fat or lite.
- Vegetables – I used onion, carrot, garlic and ginger. Feel free to add any other veggies you like!
- Green Chile – This was kind of a last minute addition because I happened to have a can of green Chile on hand and it went really well with the pumpkin! It adds a little bit of a smoky flavor and some heat. You can omit it if you prefer though.
- Spices – You just need a few spices for this pumpkin curry recipe: curry powder, garam masala, cumin and little bit of cinnamon.
HOW TO MAKE A CURRY
I used to be very intimidated thinking about trying to cook my own curry recipe. I didn’t realize how easy it was until I developed this Coconut Curry recipe last year and I’ve been making it often ever since! I’m sure I don’t make it quite as authentic as you would get in a restaurant, but it tastes great to me and husband loves it too.
I think the key to making a delicious curry is your spices and coconut milk. You can kind of use any veggies and protein you like, but the coconut milk combined with the curry powder and garam masala is what gives you the classic curry taste.
I like to cook my veggies until softened and then add the pumpkin, coconut milk, spices and chickpeas and let it simmer on the stove for a little bit to really help develop all the flavors.
VEGAN PUMPKIN CURRY FAQ
- Can it be frozen? Yes! Just let it cool fully and then put it in a freezer safe container and freeze up to 3 months.
- How can this pumpkin curry be meal prepped? I like to just divide it into 4-6 portions using my glass meal prep containers and heat in the microwave or stovetop before eating.
- What should I serve it with? I like to serve mine with cauliflower rice but you could use any kind of grain you like. Naan bread would also be a delicious addition.
- What if I can’t find pumpkin anywhere? I’ve heard there is a pumpkin puree shortage right now so you can either make your own pumpkin puree or you can substitute sweet potato or butternut squash puree.
- Can I use a different protein other than chickpeas? Sure! If making vegan, I would suggest tofu or tempeh.