This easy pumpkin curry is a cozy weeknight dinner that comes together in about 30 minutes using ingredients you probably already have. It is vegan, paleo friendly, dairy free, and gluten free, making it a wonderful choice for a healthy fall dinner.
The pumpkin puree does not make the curry taste like pumpkin pie. Instead, it adds a thick, creamy texture, a beautiful orange color, and a boost of fiber and nutrients.
If you use homemade pumpkin puree, keep in mind that it can be thicker than canned. In that case, use a little less puree or add a splash of water to thin the sauce to your liking. The recipe is very flexible, so you can easily adjust it to what you have on hand.
I usually use whatever vegetables are in my fridge. I have tried this curry with sweet potatoes, broccoli, and shredded cabbage, and they all work beautifully. Chickpeas are the protein here, keeping the dish vegetarian and vegan. But you can also cook chicken or another protein right in the sauce if you prefer.
The first time I made this, my family did not even notice the pumpkin. They just loved the creamy, spiced sauce. Now it is a regular in our fall rotation. I often double the batch because leftovers taste even better the next day.
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Feel free to swap in any vegetables you love. This curry is very forgiving and always turns out delicious.
One of the things I love most about this recipe is how quickly it comes together. You do not need any special equipment, just a large skillet and a few pantry staples. It is perfect for busy weeknights when you want something nourishing but do not have hours to spend in the kitchen.
If you are new to cooking with curry powder, this is a great recipe to start with. The spice level is mild and warming, not hot. You can always add a pinch of cayenne if you like more heat. The coconut milk makes the sauce rich and creamy without any dairy.
Pumpkin is a nutritional powerhouse. It is rich in vitamin A and fiber, and it adds a natural sweetness that balances the spices. Even though the flavor is subtle, you still get all the goodness.
I like to make this curry when the weather turns cool. It warms you up from the inside out. The aroma that fills the kitchen is incredible.
Here is what you will need to make this easy pumpkin curry. The list is simple and most items are probably already in your pantry.
Ingredient
Quantity
Notes
Olive oil
1 tablespoon
For sautéing
Large yellow onion
1
Chopped
Red bell pepper
1
Chopped
Curry powder
4 to 5 teaspoons
Adjust to taste
Fresh ginger
2 inches
Minced, about 2 tablespoons
Garlic cloves
2
Minced
Coconut milk
1 can (13.5 oz)
Full fat for best creaminess
Pumpkin puree
1 can (14 oz)
Not pumpkin pie filling
Cauliflower florets
1 pound
Cut into small pieces
Chickpeas
1 can (15 oz)
Rinsed and drained
Fine sea salt
Plus more to taste
About 2 1/2 teaspoons total
Lemon juice
1 teaspoon
Fresh is best
Pure maple syrup
2 tablespoons
Optional, but recommended
Fresh baby spinach
2 cups
Optional
Cooked rice
For serving
Or quinoa, or cauliflower rice
The recipe is very flexible. If you have leftover pumpkin puree from another recipe, you can use 3/4 to 1 cup instead of a full can. Just reduce the seasoning a bit to match the smaller amount of sauce. I often do this after making pumpkin muffins or pancakes.
For the vegetables, feel free to use what you have. Sweet potatoes, broccoli, and shredded cabbage are all tested and delicious. If you want to add greens, baby spinach is perfect because it wilts quickly in the hot sauce.
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Chickpeas provide plant based protein and make the dish hearty. If you are paleo or simply want more protein, you can replace the chickpeas with sliced chicken or another protein of choice. Cook the chicken in the sauce until it is cooked through. For a paleo version, serve over cauliflower rice or baked spaghetti squash instead of regular rice.
I always keep a can of pumpkin puree in my pantry just for this curry. It is a great way to use up leftover pumpkin from baking. The curry powder I use is a standard blend, but you can use your favorite. If you want to use curry paste instead, use 3 tablespoons of red or yellow paste.
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Do not use pumpkin pie filling. It contains added sugar and spices that will change the flavor of the curry.
The curry powder is the heart of this dish. I use a standard blend that includes turmeric, coriander, cumin, and fenugreek. If you have a favorite brand, use that. You can also make your own blend if you are feeling ambitious.
Coconut milk gives the sauce its creamy texture. I recommend full fat coconut milk for the richest results. Light coconut milk works but the sauce will be thinner. Ginger and garlic add depth and warmth. I always use fresh ginger, but you can use ginger paste in a pinch. Garlic from a jar is fine too, but fresh tastes best.
How to Make Pumpkin Curry
Making this curry is simple and straightforward. I will walk you through each step so you can get it right every time.
Sauté the aromatics. Heat the olive oil in a large, deep skillet over medium high heat. Add the chopped onion and bell pepper. Sauté until softened, about 5 minutes. You want them to be soft and slightly translucent.
Add the spices. Add the curry powder, garlic, and ginger. Stir for 1 more minute, just until fragrant. Be careful not to burn the garlic. This step blooms the spices and builds the flavor base.
Simmer the curry. Add the coconut milk, pumpkin puree, and 1 1/2 teaspoons of salt. Stir well to combine. Then add the cauliflower and drained chickpeas. Bring the liquid to a simmer, then lower the heat and cover the pan. Let the cauliflower cook until it is fork tender, about 10 to 12 minutes. Fork tender means a fork slides in easily with no resistance.
Finish the sauce. When the cauliflower is tender, add the lemon juice. Season with additional salt to taste. I usually end up adding another full teaspoon, but this may vary depending on the veggies you use. Add the maple syrup, starting with just 1 tablespoon, then use the other tablespoon if needed. Fold in the fresh spinach last, if using. It will wilt quickly in the hot curry sauce.
Serve and store. Serve the curry warm, with cooked rice, quinoa, or cauliflower rice. Garnish with fresh cilantro or fresh basil, and extra lemon wedges, if desired. Leftover pumpkin curry will keep well in an airtight container in the fridge for up to 5 days. Reheat on the stovetop with a splash of water if needed.
This recipe makes 4 servings. The nutrition estimate per serving is 374 calories, 34g carbohydrates, 8g protein, 26g fat, 19g saturated fat, 8g fiber, 13g sugar, and 206mg sodium. This is an automatically calculated estimate and can vary based on exact ingredients.
Here are some common questions I get about this recipe.
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Can I use butternut squash instead of pumpkin? Yes, cooked butternut squash works as a substitute. You can also use it in place of some of the cauliflower.
Can I use fresh pumpkin? Yes, add chunks of fresh pumpkin in place of cauliflower. You will need to simmer for 15 to 20 minutes until tender.
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Can I make it sugar free? Yes, omit the maple syrup. Though a touch of sweetness enhances the flavor, so you might miss it.
Can I use curry paste? Yes, use 3 tablespoons of red or yellow curry paste instead of curry powder. Adjust to taste.
How do I make it paleo? Replace the chickpeas with sliced chicken or another protein. Serve over cauliflower rice or baked spaghetti squash.
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I hope you love this easy pumpkin curry as much as my family does. It is one of those meals that feels special but is simple enough for a weeknight. Feel free to make it your own with whatever vegetables you have on hand. It is very flexible and always delicious.
My favorite way to enjoy leftovers is with a fried egg on top for breakfast. The curry is even better the next day.
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This curry is great for meal prep. I often make a big batch on Sunday and portion it out for lunches. It reheats beautifully.
If you are serving this to kids, you can reduce the curry powder to 3 teaspoons for a milder flavor. My kids love it with extra rice and a dollop of yogurt on top if not vegan.
Feel free to add other vegetables like zucchini or spinach. Just adjust the cooking time so they do not get mushy.
FAQs
What ingredients do I need to make easy pumpkin curry?
This easy pumpkin curry requires olive oil, onion, red bell pepper, curry powder, fresh ginger, garlic, coconut milk, pumpkin puree, cauliflower florets, chickpeas, fine sea salt, and lemon juice. Optional additions include pure maple syrup and fresh baby spinach. Serve the curry over cooked rice, quinoa, or cauliflower rice.
Can I make this pumpkin curry paleo and Whole30 compliant?
Yes, this pumpkin curry can be made paleo by replacing the chickpeas with sliced chicken or another protein and serving it over cauliflower rice or baked spaghetti squash. For Whole30 compliance, omit the optional maple syrup and ensure your coconut milk contains no added sugars or preservatives. The curry remains dairy-free, gluten-free, and grain-free.
How do I store leftovers and can I freeze pumpkin curry?
Store leftover pumpkin curry in an airtight container in the refrigerator for up to five days. The curry can also be frozen for up to three months; the coconut milk may separate slightly upon thawing, but a gentle reheat and stir will restore the creamy texture.
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin or cooked butternut squash as a substitute for canned pumpkin puree. If using homemade pumpkin puree, which is thicker than canned, use a little less or add a splash of water to thin the sauce. You can also add chunks of fresh pumpkin in place of cauliflower, simmering them covered for 15 to 20 minutes until tender.
Easy Pumpkin Curry This easy pumpkin curry is a cozy weeknight dinner that comes together in about 30 minutes using ingredients you probably already have. It is vegan, paleo friendly, dairy free, and gluten free, making it a wonderful choice for a healthy fall dinner.
Total Time:30 min
Yield:41x
Ingredients
Scale
Ingredients 1 tablespoon olive oil 1 large yellow onion, chopped 1 red bell pepper, chopped 4 to 5 teaspoons curry powder 2 inches freshly minced ginger, about 2 tablespoons 2 garlic cloves, minced 1 can (13.5 oz) coconut milk 1 can (14 oz.) pumpkin puree 1 pound cauliflower florets, cut into small pieces 1 can (15 oz.) chickpeas, rinsed and drained fine sea salt, plus more to taste 1 teaspoon lemon juice 2 tablespoons pure maple syrup 2 cups fresh baby spinach Cooked rice, for serving
Instructions
1-Heat the olive oil in a large,: Heat the olive oil in a large, deep skillet over medium-high heat, and saute the onion and bell pepper until softened, about 5 minutes. 2-Add in the curry powder, garlic, and: Add in the curry powder, garlic, and ginger, and stir for 1 more minute, just until fragrant. 3-Add in the coconut milk, pumpkin puree,: Add in the coconut milk, pumpkin puree, and 1 1/2 teaspoons of salt. Stir well, then add in the cauliflower and drained chickpeas. Bring the liquid to a simmer, then lower the heat and cover the pan to let the cauliflower cook until it’s fork tender, about 10 to 12 minutes. 4-When the cauliflower is tender, add in: When the cauliflower is tender, add in the lemon juice, and season with additional salt, to taste. (I usually end up adding another full teaspoon, but this may vary depending on the veggies you use.) Add the maple syrup, starting with just 1 tablespoon, and then use the other tablespoon, if needed. Fold in the fresh spinach, last, if using. It will wilt quickly in the hot curry sauce. 5-Serve the curry warm, with cooked rice,: Serve the curry warm, with cooked rice, quinoa, or cauliflower rice. Garnish with fresh cilantro or fresh basil, and extra lemon wedges, if desired. Leftover pumpkin curry will keep well in an airtight container in the fridge for up to 5 days.
Last Step:
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