Pumpkin Curry Creamy Vegan Indian

This one-pot pumpkin curry is my absolute go-to whenever I crave something rich and cozy but still packed with nourishing veggies It comes together quickly and uses pure pumpkin for creamy body while keeping everything completely plant-based and simple to make on the stove or the Instant Pot

I gave this a try when my pantry had an extra can of pumpkin I needed to use and it surprised everyone at the table No one missed the meat and now the recipe always makes an appearance when I want to impress with easy comfort food

Ingredients

• Onion: Use a yellow or white onion for subtle sweetness Dice it fine so it melts into the base
• Carrot: Adds gentle sweetness and bright color Go for firm unblemished carrots
• Bell pepper: Any color works and it brings freshness and crunch
• Garlic: Choose fresh cloves for the best punch
• Ginger: Fresh gives the curry real warmth Mince it finely for even flavor
• Curry powder: Indian-style curry is best here Pick one with a bright aroma
• Turmeric: Ground turmeric offers a golden color plus earthiness
• Ground cumin: Essential for that savory curry backbone
• Salt: Taste as you go so you do not overdo it
• Smoked paprika: Adds gentle smokiness Choose a deep red powder
• Black pepper: Gives just the right edge Grind it fresh if possible
• Passata or tomato sauce: Helps bring all the flavors together Use a smooth variety with no additives
• Pumpkin puree: The star Use homemade or canned Make sure it is unsweetened and smooth
• Vegetable broth: Adds savoriness Pick a low sodium version to control salt
• Canned coconut milk: Full fat gives the richest flavor Use a good brand for creamy consistency
• Fresh kale or spinach: Adds bursts of green and extra nutrients Look for crisp leaves
• Fresh herbs like parsley or cilantro: Brings the dish to life at the end
• Lime or lemon juice: Brightens up the finish Always use freshly squeezed
• Cooked rice: The best partner for serving Choose fluffy long grain or basmati

Step-by-Step Instructions

Sauté the Veggies:

Heat a drizzle of oil in a large pan over medium heat Add diced onion carrot and bell pepper Sauté for about five minutes Stir every minute until the onions begin to turn translucent and the carrots and pepper soften nicely

Add Garlic and Ginger:

Stir in minced garlic and ginger Let them cook for a full minute so their fragrance blooms but avoid burning

Add Spices and Liquids:

Sprinkle in the curry powder turmeric cumin salt smoked paprika and black pepper Pour in the passata pumpkin puree vegetable broth and coconut milk Stir everything well to get a creamy blended mixture with no lumps

Simmer the Curry:

Increase the heat to bring the sauce to a gentle simmer Turn the heat down and let it bubble gently for at least five to eight minutes Check that the carrots are mostly tender before moving on

Wilt in the Greens:

Add chopped kale or spinach directly into the curry Stir and let them steam in the covered pot for about two minutes until wilted and vibrantly green

Balance and Season:

Turn off the heat Taste the curry Adjust with extra salt more pepper or a splash of lemon or lime as needed If you like a little heat add pinches of chili flakes

Serve and Enjoy:

Ladle the curry over warm cooked rice Garnish with herbs and an extra spritz of lemon or lime for a fresh finish

Save

I am always amazed at how coconut milk transforms the pumpkin into silk my favorite part is swirling in the coconut cream at the end for dramatic flair Once my niece tried it and now she asks for pumpkin curry each time she visits Grandma

Storage Tips

Let your curry cool to room temperature before storing Transfer to an airtight container and refrigerate for up to four days For longer storage freeze individual portions up to three months Reheat gently on the stove and add a splash of water or coconut milk to loosen the sauce if needed

Ingredient Substitutions

No kale on hand Swap in spinach chard or even frozen greens Not a fan of coconut milk Try oat or soy based cream instead You can toss in sweet potato chunks or zucchini to vary the veggies Use red lentils if you want to bulk up the protein

Serving Suggestions

Spoon the pumpkin curry over steamed basmati rice Fluffy brown rice or quinoa work just as well Warm naan is a welcome partner For even more plant power add cooked chickpeas or tofu before the simmer step For a final flourish sprinkle fresh herbs or toasted pumpkin seeds on top

Save

Cultural Context

Pumpkin curries are found throughout parts of India and Southeast Asia The use of coconut milk and spices like turmeric celebrate a blend of South Asian tradition with creative contemporary twists This dish honors the comfort of home cooking while making use of seasonal bounty

Recipe FAQs

→ Can I use fresh or canned pumpkin purée?

Yes, both homemade and canned pumpkin purée work well. Homemade allows for chunky texture, while canned saves time.

→ How do I make the curry creamier?

Adding more coconut milk or substituting with a dairy-free cream like oat or soy increases creaminess and richness.

→ Are there protein-boosting options?

For extra protein, stir in cooked chickpeas along with the other vegetables for a heartier dish.

→ What can I serve alongside?

Pair the curry with steamed rice or naan bread. Fresh herbs and a squeeze of lime or lemon also brighten the flavors.

→ Is this dish suitable for vegan and gluten-free diets?

Yes, the curry is naturally vegan and gluten-free when served with gluten-free sides and dairy-free ingredients.

→ Can I use spinach instead of kale?

Absolutely, spinach is a great alternative to kale and will wilt quickly at the end of cooking.