Trader Joe’s Pumpkin Curry | Vegan

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An easy, creamy, and veggie-packed curry using Trader Joe’s Spicy Pumpkin Curry Simmer Sauce! Ready in only 20 minutes and the perfect cozy weeknight meal.

It’s that time of year again — when all I want is cozy, comforting, hug-in-a-bowl kind of food. This Easy Pumpkin Curry is all that and more! It also checks off the “fuss-free” box, because it’s made from simple ingredients, including my new favorite Spicy Pumpkin Curry Simmer Sauce from Trader Joe’s!

large saute pan with pumpin curry and wooden serving spoon

INGREDIENTS YOU’LL NEED

Like I just said….we’re taking the easy route here and using store-bought Curry Simmer Sauce to make this recipe quick & tasty! All you really need for this recipe is: 

  • Trader Joe’s Spicy Pumpkin Curry Simmer Sauce: this flavor-packed sauce is bursting with notes of pumpkin, onion, lemongrass, and classic curry spices. I love how it has coconut cream pre-mixed into it as well, which means one less extra ingredient for me to add!
  • Veggies of Choice: I used a combination of diced pumpkin, cauliflower, red bell pepper, and a liiitle extra garlic and cilantro for a boost of flavor. You can really use any veggies you have on hand though – the sky (or maybe your fridge?) is the limit
  • Protein of Choice: diced super firm tofu adds a nice creamy and hearty element to this curry, though chickpeas would also be fabulous
  • Rice, to serve

ingredients for pumpkin curry arranged on a marble background

HOW TO MAKE VEGAN PUMPKIN CURRY

This fuss-free, 20 minute recipe comes together in super simple steps:

  1. Pour the Pumpkin Curry Simmer Sauce into a pan (with a little garlic, if you so desire), and bring to a simmer
  2. Add your veggies, cover, and steam until cooked. Stir occasionally to prevent sticking!
  3. Serve over rice (or alongside some naan), then dig in and enjoy!

pumpkin curry over brown rice topped with cilantro in white bowl with fork on marble background

I garnished my curry with some fresh cilantro leaves for some fun color, but you can leave them out if you’d like. This cozy curry would also be great topped with some toasted nuts or pumpkin seeds for some added crunch!

Leftovers can be stored in the fridge for up to 5 days, which makes this a perfect meal-prep recipe too. You could also freeze your completed curry in portioned freezer-safe baggies for up to 2 months, and defrost as necessary.

two bowls of pumpkin curry served over rice and topped with fresh cilantro on marble background

If you’re looking for more cozy curry recipes, you’ll also love this Creamy Coconut & Red Lentil Curry and this homemade One Pot Pumpkin Curry!

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 🙂

Print

Trader Joe’s Pumpkin Curry

An easy, creamy, and veggie-packed curry using Trader Joe’s Spicy Pumpkin Curry Simmer Sauce! Ready in only 20 minutes and the perfect cozy weeknight meal.

  • Author: Caitlin Shoemaker
  • Prep Time: 5 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 25 minutes
  • Yield: Serves 4
  • Category: Main
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 1 12.7-ounce (360 g) jar Trader Joe’s Spicy Pumpkin Curry Simmer Sauce
  • 2 cloves of garlic, minced
  • 1/2 bunch cilantro, stems finely chopped and leaves divided
  • 1/2 head cauliflower, chopped into bite-sized florets
  • 1 red bell pepper, sliced
  • 1/2 pie pumpkin, peeled and diced (or sub 1 sweet potato)
  • 1 16-ounce (450 g) package high protein or super firm tofu, diced
  • To serve: cooked brown rice (optional)

Instructions

  1. Warm the Sauce: If you are serving the curry with rice, prep and cook it according to the package instructions. Meanwhile, bring a large pot or sauté pan to medium-high heat. Once warm, add the curry simmer sauce, garlic, and diced cilantro stems. Fill the jar around halfway with water, close it, give it a shake, then add that liquid to the pot as well. Stir the contents of the pot together until evenly combined, then bring to a slight simmer.
  2. Add the Veggies: once the sauce is simmering, add in your chopped vegetables and diced tofu; Stir well. Cover and bring this mixture to a simmer over medium-high heat, then reduce the heat to medium-low. Stir the veggies every few minutes to ensure they are cooking evenly and that nothing sticks to the bottom of the pan. Simmer for 10-12 minutes, or until the veggies are tender.
  3. Serve: warm over rice, then top with cilantro leaves. Leftovers will keep in the fridge for up to 5 days.

Notes

  • I recommend finely dicing your finer vegetables (cauliflower, pumpkin, etc) as they take longer to cook when in large chunks
  • If you do not have access to a Trader Joe’s (or cannot find this seasonal sauce), I recommend making this One Pot Pumpkin Curry instead!

Keywords: vegan trader joes recipes, trader joes pumpkin curry, vegan pumpkin curry, easy pumpkin curry

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. Tonight I made this curry and used up my Trader Joe’s simmer sauce. This was the best dish ever. I roasted a pie pumpkin the night before and the rest I did the day of. I used 1/2 large red pepper , 1/2 large cauliflower that took at least 30 min to soften, can of no salted added garbanzo beans, the rest of your ingredients in recipe. I did do brown/red rice on the side , added squash at the end, and my husband even added diced cooked chicken. I will definitely make this again!! Vegan for me🥰

  2. Delish! Thank you for your recipe! I roasted some veggies (sweet potato, sweet onion, and red peppers), added frozen green beans, mixed in a little coconut milk, used chickpeas, and put in a bit of jalapeños for some spice. It was SO GOOD! Especially with naan.

  3. Loved the addition of the fresh garlic and cilantro to the sauce. I used a bag of frozen butternut squash, fresh cauliflower, broccoli, and red peppers! Delicious!

  4. Seriously good! TFS! I was almost caught licking the pan!!!!!! LOL I used leftover roasted sweet potato instead of pumpkin, diced tofu and cauliflower florets with a squeeze offers lime and a drizzle of maple syrup! The ONLY change ill make for the next time I make it would be to roast all the veggies.