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Vegan Pumpkin Coconut Curry: Magical 1-Pot Creaminess

Pumpkin Coconut Curry
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A creamy and flavorful vegan pumpkin curry perfect for a comforting dinner.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • Pinch of cayenne pepper (optional)
  • 1 (15 ounce) can pumpkin puree
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon maple syrup
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Cooked rice or naan, for serving

Instructions

  1. Heat coconut oil in a large pot or Dutch oven over medium heat.
  2. Add onion and cook until softened, about 5-7 minutes.
  3. Add garlic and ginger, cook for 1 minute until fragrant.
  4. Stir in curry powder, turmeric, cumin, cinnamon, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
  5. Add pumpkin puree, coconut milk, and vegetable broth. Stir to combine.
  6. Bring to a simmer, then reduce heat and cook for 10-15 minutes, stirring occasionally, until heated through and slightly thickened.
  7. Stir in soy sauce or tamari and maple syrup.
  8. Season with salt and black pepper to taste.
  9. Serve hot over cooked rice or with naan, garnished with fresh cilantro.

Notes

  • For a thicker curry, simmer uncovered for a few extra minutes.
  • Adjust spices to your preference.
  • Add your favorite vegetables like spinach, kale, or sweet potatoes for extra nutrients.

Nutrition

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