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Creamy Vegan Indian Pumpkin Curry

Close-up of a bowl of creamy pumpkin curry featuring bright green spinach and whole chickpeas.
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This recipe translates professional technique into a simple, one-pot Indian pumpkin curry. It uses coconut milk for creaminess and comes together fast, making it a perfect cozy fall dinner or quick weeknight meal.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (adjust for heat)
  • 1 (15 ounce) can pumpkin puree (not pie filling)
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 cup vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup fresh spinach, roughly chopped
  • 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 30 seconds, stirring constantly, until they smell toasted. This wakes up the flavor.
  4. Pour in the pumpkin puree, coconut milk, rinsed chickpeas, and vegetable broth. Stir everything together until combined.
  5. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot partially, and let it cook for 10 minutes so the flavors meld.
  6. Stir in the salt and pepper. Add the chopped spinach and cook just until it wilts, about 1 to 2 minutes.
  7. Taste the curry and adjust salt or spice level as needed.
  8. Serve this easy pumpkin curry hot over rice or with warm naan bread. Garnish with fresh cilantro.

Notes

  • For a richer flavor, use fresh pumpkin cut into cubes instead of puree. Add the cubes with the broth and simmer until tender, which adds about 10 minutes to the cook time.
  • If you want a Thai Pumpkin Curry variation, substitute the curry powder and cumin with 3 tablespoons of Thai red curry paste.
  • This dairy free curry reheats well, making it excellent for healthy meal prep lunches.

Nutrition

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