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–+ servings

Spiced Pumpkin Coconut Curry (Vegan)

A rich and creamy vegan curry featuring a blend of pumpkin puree and coconut milk, intensely flavored with curry powder, ginger, and turmeric, and finished with fresh spinach.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

  • Vegetable oil: 2 tablespoons
  • Medium onion: 1 diced
  • Garlic: 3 cloves minced
  • Fresh ginger: 1 tablespoon grated
  • Curry powder: 1 tablespoon
  • Ground cumin: 1 teaspoon
  • Ground turmeric: 1/2 teaspoon
  • Cayenne pepper: 1/2 teaspoon adjust for spice preference
  • Pumpkin puree: 1 can 15 ounces
  • Coconut milk full-fat recommended: 1 can (14 ounces)
  • Vegetable broth: 1 cup
  • Soy sauce: 1 tablespoon
  • Brown sugar: 1 tablespoon
  • Salt and pepper: To taste
  • Spinach roughly chopped: 1 cup
  • Fresh cilantro chopped: 1/4 cup (for garnish)
  • Cooked rice or quinoa: For serving

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon
  • Measuring Cups and Spoons
  • Grater (for ginger)

Method
 

  1. Sauté Onion: In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Add Aromatics: Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  3. Toast Spices: Add the curry powder, ground cumin, ground turmeric, and cayenne pepper. Stir well and cook for another 1 minute to toast the spices.
  4. Add Liquids: Pour in the pumpkin puree, coconut milk, vegetable broth, soy sauce, and brown sugar. Stir to combine and bring the mixture to a gentle simmer.
  5. Simmer: Reduce the heat to low and let the curry simmer for about 15-20 minutes, stirring occasionally. Season with salt and pepper to taste.
  6. Add Greens: Stir in the chopped spinach and cook for an additional 5 minutes until the spinach is wilted.
  7. Serve: Serve the curry hot over cooked rice or quinoa and garnish with fresh cilantro.

Notes

Added Protein: For added protein, include cooked chickpeas or lentils in the curry during the simmering stage.
Greens Substitution: Substitute the spinach with kale or Swiss chard for a different green option (note: kale takes longer to wilt).
Pumpkin: Ensure you use pure pumpkin puree, not pumpkin pie filling.
Spice Level: Start with 1/4 teaspoon of cayenne pepper and increase to your preferred heat level.

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