Vegan Pumpkin Curry
This is the kind of one-pot dinner that makes the whole kitchen smell incredible — warm spices, creamy coconut milk, and tender pumpkin simmering together into something that feels genuinely special on a weeknight. The base builds in layers, starting with onion, garlic, and fresh ginger before red curry paste, cumin, coriander, turmeric, and cayenne bloom in the pan and deepen into a rich, fragrant sauce. Full-fat coconut milk gives the broth a silky, luxurious body, while chickpeas add satisfying protein and heft so this is a complete meal without any animal products whatsoever. A squeeze of fresh lime juice at the end brightens everything up and keeps the flavors from feeling heavy. It comes together in under an hour and serves four, making it an easy choice for meal prep or a casual dinner with friends. Ladle it over rice or scoop it up with naan and finish with a handful of cilantro — simple, stunning, and completely plant-based from start to finish.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp red curry paste
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 2 lb sugar pumpkin or butternut squash, peeled and cut into 1-inch cubes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup vegetable broth
- 1 tsp salt, plus more to taste
- 2 tbsp fresh lime juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- cooked rice or naan, for serving (optional)
Instructions
- 1
Heat the coconut oil in a large deep skillet or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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