Here's the easy vegan pumpkin curry recipe you've been looking for!
This pumpkin curry is super comforting- with curry, spices, and coconut milk, this recipe is sure to be a family favorite. This simple curry only requires 1 pot to make!
This Pumpkin Curry is such a delicious, easy, and filling plant-based dinner recipe! It’s one of those meals which can be cooked for and enjoyed by all and you can make many variations of it, which is a favorite trait for us at Plant-Based on a Budget.
There’s no shortage of nutrients and vegetables in this Pumpkin Curry but you can always add some more, right? If you’d like to add more texture and a slight crunch, then adding some steamed chopped carrots, some chopped broccoli, or cauliflower florets. Or all three! Make sure you don’t overcook them or they might lose their texture.
If you want to add more volume, you can add some chopped potatoes, sweet potatoes, or zucchinis. They will give you a chunkier consistency and will make this Pumpkin Curry a lot more filling.
This recipe calls for extra-firm tofu, but if you’re not a fan or simply don’t have any, you’re more than welcome to add another good source of plant-based protein to the mix.
Our second pick is red lentils. No need to soak them beforehand, they cook very quickly and they go so well with these spices. If you’re really short on time, you could also use a can of chickpeas straight into it. Voila!
This fall-flavored curry is so easy to make, it’s fragrant, vibrant, and delicious.
What are you waiting for? Whip up a batch of this pumpkin curry and serve it over rice for your next dinner!
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
Can I use fresh pumpkin?
Of course you can! Just pick out a gorgeous pumpkin. Then peel and seed it, and cube it into bite-size pieces, then cook it!
What type of veggies should I add in?
Any veggies will do, but give bell peppers and broccoli a try!
Does this recipe reheat well?
Yes! This recipe is perfect as leftovers to pack for lunches.
Photos by Alfonso Revilla
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