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This creamy Pumpkin Curry comes together in less than 30 minutes! It’s packed with veggies and flavor, making it perfect for a cozy Dinner or Meal Prep.
Meet your new favorite Fall dinner. Cozy, hearty, and perfectly spiced, this Pumpkin Curry is one for the books! Not only is it absolutely delicious, but it’s made with healthy plant-based ingredients, takes only 30 minutes to make, and all comes together in one pot.
Boo. Yah.
I decided to flavor this Curry with Curry Powder, Ginger, and Garlic, but also throw some Coconut Milk into our Pumpkin Curry Sauce for a little bit of creaminess.
Now, let’s be honest — the Curry flavor is obviously important, but what separates a good curry from a great curry is the produce. Anyone else with me on that?
That’s why I loaded up this Pumpkin Curry with tons of Broccoli, Carrots, Sweet Potatoes, Caramelized Red Onions, and Bell Peppers. The secret to perfectly crisp veggies? Cooking in stages, of course!
We’ll add the Sweet Potatoes, Bell Peppers, and Carrots to the simmering Pumpkin Sauce first, as they take longer to cook. Then, the Broccoli florets get added to the pot just before the finish, so they stay nice and crisp. Stir in the Baby Spinach at the end, and you’re good to go!
To sum it all up: this Pumpkin Curry is creamy, dreamy, and pretty much my ideal Fall/Winter dinner. I love how I can whip a batch of it up in less than 30 minutes and have a warm and hearty meal ready for the rest of the week.
Also, it tastes even better when you’re wearing a cozy sweater and a pair of fluffy socks. Just sayin’
A Few Final Thoughts:
- One of the best things about Curry is that it is incredibly versatile; feel free to substitute the veggies I used for anything you have leftover in your fridge!
- I think this recipe would also be great served alongside some crispy Tofu, if you’d like to up the plant-based protein.
- This Pumpkin Curry is great for Meal Prep. You can also cook a large batch ahead of time and pop it in the freezer to heat up at a later date!
If you’re looking for more Savory Pumpkin recipes, you’ll also love this One Pot Pumpkin Pasta and this Chipotle, Sweet Potato, & Pumpkin Soup!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
PrintOne Pot Pumpkin Curry
This creamy Pumpkin Curry comes together in less than 30 minutes! It’s packed with veggies and flavor, making it perfect for a cozy Dinner or Meal Prep.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: 4 Servings 1x
- Category: Entree
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 Medium Red Onion, sliced into half rings
- 3 cloves of Garlic, roughly chopped
- 2–3 tsp fresh Ginger, grated
- ½ tbsp Curry Powder
- 1 cup Pumpkin Puree
- 1 cup Full Fat Coconut Milk
- 1 tsp Coconut Sugar*
- 2 cups Vegetable Broth
- 2 small Carrots, thinly sliced
- 1 Red Bell Pepper, cut into small strips
- 2 cups Sweet Potato, diced into ½” cubes
- 2 cups Broccoli Florets
- 4 cups Baby Spinach
- Serving Suggestions: Cooked Brown Rice, Toasted Cashews, and Fresh Cilantro
Instructions
- Wash and prep all of your Vegetables. Add the Red Onion to a nonstick pot with 2 tbsp of Veggie Broth; sauté over medium heat for about 5 minutes, stirring occasionally to remove all of the moisture. The Red Onion will gradually sear and brown “flavor” will form on the bottom of that pot.
- Deglaze the pot with splash of Vegetable Broth, then reduce the heat to medium-low. Add the Garlic, Ginger, and Curry powder to the pot and sauté for an additional 1-2 minutes.
- Next, add the Pumpkin Puree, Coconut Milk, and Coconut Sugar to the pot; mix until well combined, then add the Carrot, Bell Pepper, Sweet Potato, and all of the remaining Vegetable Broth. Bring the mixture to a boil over high heat, then reduce the heat and let simmer for 10-12 minutes, until the Sweet Potatoes are fork-tender.
- Add the Broccoli Florets to the pot, then simmer for an additional 2 minutes. Turn the heat off and stir in the Spinach, mixing together until it has wilted.
- Serve and top as desired. Refrigerate leftovers in an airtight container for up to 7 days.
Notes
- Coconut Sugar may be substituted for Brown Sugar
Keywords: pumpkin curry, one pot curry, fall curry, vegan curry,
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I used fresh pumpkin and no sugar- delicious! Next time I will add the chickpeas as someone else mentioned!
Thanks, Jackie!
just made this for dinner, it was sooo good! had leftover puree from some muffins I made and didn’t know what to do with it and am so glad I found this recipe. I made it for my husband and was so friggen proud and we both loved it. Thank you!!! 😀
★★★★★
That’s perfect! Use half the puree for some muffins and half for the recipe, I love when stuff like that works out!
Could red lentils be added during the cooking process? If so, when and how much extra liquid should I use?
I believe you could! I would add a ratio of 1:3 for red lentils:water
Going to try this in the next couple days. Would a slow cooker work?
Yes, it should!
I would love to know the nutrition facts for this and your other recipes! It would be a nice addition if you added that into your posts 🙂 I love curries!
Hi Rebecca! I do not share the nutrition information for my recipes because I personally believe that everyone should eat intuitively and focus more on nutrients vs. numbers 🙂 That being said, there are plenty of free online calculators where you can calculate the nutrition facts yourself! x
Hi Caitlin,
Where did you get your plates? They’re beuatiful.
They are from Ogusky Ceramics on etsy!
I added cauliflower and lots of cayenne. Delicious! Thank you!
★★★★★
Sounds delicious!
Using pumpkin puree is really intriguing! I’m used to pumpkin curry having actual pieces of pumpkin, but infusing pumpkin into the curry sauce sounds wonderful too! I’d totally integrate both!
Hi Caitlin! This curry looks delicious! Do you think it would be good with chickpeas mixed in? If so, at what stage should I add them?
Yes, that would be great! You can add them in with the Sweet Potatoes and other Veggies 🙂
I tried this today. It was really good. However, I did make one small addition. I thought it was too sweet for a meal and needed some kick so I added a dash of red pepper flakes and a few squirts of Sriracha. You still get the creaminess but there’s just that touch of pop.
I love a good pinch of spice too, Renae! Thanks for the review
I might add a little lime juice, but this looks amazing. Can’t wait to try it this weekend!
Sounds like a great idea, Emma!