One Pot Pumpkin Curry

bowl of pumpkin curry served with brown rice on white background

5 from 2 reviews

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.


  • 1 Medium Red Onion, sliced into half rings
  • 3 cloves of Garlic, roughly chopped
  • 23 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve and top as desired. Refrigerate leftovers in an airtight container for up to 7 days.


  • Coconut Sugar may be substituted for Brown Sugar

Keywords: pumpkin curry, one pot curry, fall curry, vegan curry,