Description
This vegan pumpkin curry is a hearty, plant-based meal perfect for a cozy fall evening. It features tender pumpkin and chickpeas simmered in a rich, flavorful coconut milk sauce with aromatic curry spices and fresh spinach.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 (15 ounce) can pumpkin puree (not pie filling)
- 1 (13.5 ounce) can full-fat coconut milk
- 1 (15 ounce) can chickpeas, rinsed and drained
- 4 cups fresh spinach
- Salt to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant.
- Stir in turmeric, cumin, curry powder, and red pepper flakes (if using). Cook for 30 seconds, stirring constantly, until fragrant.
- Pour in the pumpkin puree and coconut milk. Stir well to combine, scraping up any browned bits from the bottom of the pot.
- Add the rinsed and drained chickpeas. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld.
- Stir in the fresh spinach a handful at a time, allowing it to wilt before adding more. Continue stirring until all the spinach has wilted into the curry.
- Season with salt to taste.
- Serve hot, garnished with fresh cilantro. Enjoy with rice or naan bread.
Notes
- For a chunkier texture, you can use fresh pumpkin (such as Hokkaido or Kabocha squash), peeled and diced into 1-inch cubes. You’ll need about 2-3 cups. Add it with the coconut milk and simmer until tender.
- Adjust the amount of red pepper flakes to your preferred level of spice.
- This curry can be made ahead and tastes even better the next day as the flavors deepen.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 8g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg