Pumpkin Curry

BY : PUBLISHED : October 5th, 2012 UPDATED: September 25th, 2021

Here’s the easy vegan pumpkin curry recipe you’ve been looking for!

finished bowl of pumpkin curry against a white marble background

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. 

Add Some Veggies

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. 

No Tofu? No Problem!

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!

The Ingredients and Substitutes

  • Oil: 1 tablespoon (canola or vegetable will work)
  • Onion: ½ cup, diced (about 1 small onion) (red, white, or yellow onion will work)
  • Vegetable Broth: 2 cups (can also use 2 cups of water and 1 vegetable bouillon cube)
  • Coconut Milk: 1 can (13.5 ounces) the full-fat coconut milk works best for this recipe
  • Pumpkin Puree: 1 can (15 ounce) You can use either canned or homemade pumpkin puree for this recipe.  If you can’t find pumpkin, sweet potato, or butternut squash puree would also work.
  • Cumin: 2 teaspoons, ground
  • Curry: 2 teaspoons, powder
  • Extra-firm Tofu: 1 block (14ounce), pressed and cubed
  • Veggies: whatever you enjoy or already have at home, (optional)
  • Salt & Pepper: To taste, but just a pinch should do!

How to Make Pumpkin Curry?

Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!

  • Heat the oil in a large pot over medium-high heat.
  • Add the onion and saute for 3 minutes or until it becomes translucent and tender.
  • Add the water and bouillon cube (or broth), coconut milk, pumpkin puree, cumin, and curry powder, tofu, and any veggies (if using), and stir well to combine.
  • Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
  • Remove from the heat. Add salt and pepper.
  • Serve & Enjoy!

finished bowl of pumpkin curry against a white marble background

Recipe Notes & Tips

  • This recipe is wonderful with extra veggies added in. If you have extra veggies on hand, consider tossing them into this recipe.
  • Serve the pumpkin curry over jasmine rice or quinoa, or even enjoy it by itself!

FAQs

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.

More VEGAN Pumpkin Recipes You’ll Love

Photos by Alfonso Revilla

finished bowl of pumpkin curry against a white marble background

Pumpkin Curry

Toni Okamoto
For a long time, this was the dish that I brought to every Thanksgiving dinner I attended. Then I realized I love it so much that I shouldn’t limit myself to enjoying it just once a year. Now I serve it regularly for dinner over brown rice and load up on tons of fall goodness.
5 from 5 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner, Lunch
Cuisine Indian
Servings 4 servings
Calories 330 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 1 Tablespoon of canola or vegetable oil
  • 1/2 cup of diced red, white, or yellow onion (about 1 small onion)
  • 2 cups of water and 1 vegetable bouillon cube, or 2 cups of vegetable broth
  • 13.5 ounces of full-fat coconut milk
  • 15 ounces of pumpkin puree
  • 2 teaspoons of ground cumin
  • 2 teaspoons of curry powder
  • 14 ounces of extra-firm tofu, pressed and cubed
  • Your choice of veggies (optional)
  • Salt and pepper, to taste

Instructions
 

  • In a large pot over medium-high heat, heat the oil.
  • Add the onion and saute for 3 minutes or until it becomes translucent and tender.
  • Add the water and bouillon cube (or broth), coconut milk, pumpkin puree, cumin, and curry powder, tofu, and any veggies (if using) and stir well to combine.
  • Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
  • Remove from the heat. Add salt and pepper.

Nutrition

Calories: 330kcalCarbohydrates: 18gProtein: 11gFat: 26gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 553mgPotassium: 644mgFiber: 4gSugar: 6gVitamin A: 16809IUVitamin C: 7mgCalcium: 94mgIron: 7mg
Keyword coconut milk, cumin, curry, fall, fall curry, gf, gluten free, glutenfree, onions, plant-based, pumpkin, pumpkin curry, soup, thanksgiving, tofu curry, vegan, vegan curry, vegan pumpkin curry, vegetarian
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Toni Okamoto

"They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
'Cause true wealth comes from good health and wise ways...
we got to start taking better care of ourselves " - Dead Prez

View all posts by Toni Okamoto