Description
This vegan pumpkin curry is a hearty and flavorful plant-based meal, perfect for a cozy fall evening. It features tender pumpkin and chickpeas simmered in a rich, creamy coconut milk sauce with aromatic curry spices.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 (13.5-ounce) can full-fat coconut milk
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2 cups vegetable broth
- 2 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.
- Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add curry powder, ground cumin, turmeric, and cayenne pepper (if using). Stir constantly for 30 seconds until aromatic.
- Pour in the pumpkin puree, coconut milk, rinsed chickpeas, and vegetable broth. Stir well to combine.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
- Stir in the fresh spinach a few minutes before serving, cooking until it wilts.
- Season with salt to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a chunkier texture, use fresh pumpkin or butternut squash cut into 1-inch cubes. Add it with the liquids and cook until tender.
- Adjust the spice levels to your preference. Add more cayenne for extra heat or less for a milder curry.
- This curry can be served over rice, quinoa, or with naan bread.
- Leftovers store well 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
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350-400
- Sugar: 5-8g
- Sodium: 400-500mg
- Fat: 25-30g
- Saturated Fat: 20-25g
- Unsaturated Fat: 5-8g
- Trans Fat: 0g
- Carbohydrates: 30-35g
- Fiber: 8-10g
- Protein: 8-10g
- Cholesterol: 0mg