Description
Enjoy this warm, comforting, and quick Easy 30-Minute Creamy Vegan Pumpkin Curry. Liam creates this flavorful Indian-style dish, inspired by Sara’s love for spontaneous, soulful cooking. It brings joy and connection to your dinner table.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (adjust to your taste)
- 1 (15-ounce) can pumpkin puree (not pie filling)
- 1 (13.5-ounce) can full-fat coconut milk
- 1 cup vegetable broth
- 1 cup chopped butternut squash or sweet potato (optional, for extra texture)
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 teaspoon salt (or to taste)
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan (for serving)
Instructions
- Heat coconut oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Stir in the garlic and ginger; cook for 1 minute until fragrant.
- Add cumin, coriander, turmeric, and cayenne pepper. Cook for 30 seconds, stirring constantly until spices are aromatic.
- Pour in the pumpkin puree, coconut milk, and vegetable broth. Stir well to combine.
- If using, add the chopped squash or sweet potato. Bring the mixture to a simmer.
- Reduce heat to low, cover partially, and let it cook for 10-15 minutes, or until the squash is tender.
- Stir in the rinsed chickpeas and salt. Simmer for another 5 minutes to heat through.
- Taste the curry and adjust salt or cayenne as needed.
- Serve hot over rice or with naan bread, garnished generously with fresh cilantro.
Notes
- This recipe is naturally gluten-free and dairy-free.
- For a richer flavor, toast your dry spices lightly before adding the liquids.
- If you prefer a smoother texture, blend half of the curry mixture before adding the chickpeas back in.
- Feel free to add spinach or kale during the last 5 minutes of cooking for extra greens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: Estimate 400-450
- Sugar: Estimate 10g
- Sodium: Estimate 600mg
- Fat: Estimate 25g
- Saturated Fat: Estimate 20g
- Unsaturated Fat: Estimate 5g
- Trans Fat: Estimate 0g
- Carbohydrates: Estimate 45g
- Fiber: Estimate 10g
- Protein: Estimate 12g
- Cholesterol: Estimate 0mg