Pumpkin Curry One Pot

Why You’ll Love This Recipe

This one-pot pumpkin curry is a dream come true for busy weeknights. It’s easy to prepare, requires minimal cleanup, and is naturally vegetarian and vegan-friendly. The blend of spices, coconut milk, and pumpkin creates a rich and velvety sauce that’s both comforting and full of flavor. Serve it with rice, naan, or enjoy it as-is for a wholesome meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pumpkin (fresh peeled and cubed or canned pumpkin puree)
• Coconut milk (full-fat for creaminess)
• Onion (finely chopped)
• Garlic (minced)
• Fresh ginger (grated)
• Curry powder
• Ground cumin
• Ground coriander
• Turmeric
• Chili flakes or fresh chili (optional, for heat)
• Vegetable broth or water
• Chickpeas (cooked or canned, drained and rinsed)
• Spinach or kale (optional, for added greens)
• Olive oil or coconut oil
• Salt
• Black pepper
• Fresh cilantro or lime (for garnish)

Directions

1. Heat oil in a large pot or Dutch oven over medium heat.
2. Add chopped onion and sauté until softened and translucent.
3. Stir in garlic, ginger, curry powder, cumin, coriander, turmeric, and chili (if using). Cook for 1–2 minutes until fragrant.
4. Add pumpkin cubes or pumpkin puree and stir to coat with the spices.
5. Pour in coconut milk and vegetable broth. Stir to combine and bring to a simmer.
6. Add chickpeas and reduce heat. Let the curry simmer uncovered for 20–25 minutes, or until the pumpkin is tender and the sauce has thickened.
7. Stir in spinach or kale if using, and cook for another 2–3 minutes until wilted.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro and a squeeze of lime if desired.

Servings and timing

This recipe serves approximately 4 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Protein Boost: Add tofu, tempeh, or cooked chicken for extra protein.
• Make it Spicier: Add Thai red curry paste or more chili flakes for a spicier kick.
• Creamier Sauce: Use a mix of coconut cream and milk for extra richness.
• Add Grains: Stir in cooked quinoa or lentils for more texture and nutrition.
• Different Veggies: Add bell peppers, zucchini, or cauliflower for extra vegetables.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat or in the microwave until hot. This curry also freezes well—store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use canned pumpkin instead of fresh?

Yes, canned pumpkin puree works well and makes the recipe even faster. Just ensure it’s plain pumpkin, not pumpkin pie filling.

Is this recipe vegan?

Yes, it’s naturally vegan when made with plant-based ingredients like coconut milk and vegetable broth.

Can I make it in a slow cooker?

Absolutely. Add all ingredients to the slow cooker and cook on low for 4–6 hours or high for 2–3 hours.

What can I serve with this curry?

It pairs well with basmati rice, jasmine rice, quinoa, or warm naan bread.

Can I make it ahead of time?

Yes, this curry stores and reheats beautifully, making it ideal for meal prep.

How can I thicken the curry?

Let it simmer uncovered to reduce and thicken, or mash some of the pumpkin cubes into the sauce.

What if I don’t like coconut milk?

You can substitute with cashew cream or a plant-based milk, though the texture and flavor may change slightly.

Is this dish gluten-free?

Yes, all the ingredients are naturally gluten-free.

How do I add more vegetables?

Feel free to toss in vegetables like carrots, peas, or green beans to bulk up the dish.

Can I freeze pumpkin curry?

Yes, it freezes well. Cool completely, portion into containers, and freeze for up to 2 months.

Conclusion

Pumpkin Curry One Pot is a hearty, nourishing, and deliciously spiced meal that’s perfect for any night of the week. With its rich, velvety sauce and comforting flavors, it’s a recipe you’ll want to make again and again—especially when you need something quick, warming, and satisfying.

Pumpkin Curry One Pot

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Pumpkin Curry One Pot is a comforting, aromatic, and nourishing dish made with creamy pumpkin, coconut milk, chickpeas, and warm spices. It’s a flavorful, vegan-friendly meal perfect for chilly nights and comes together easily in one pot.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-Inspired
• Diet: Vegan

Ingredients

• 2 tablespoons olive oil or coconut oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon chili flakes or 1 small fresh chili, chopped (optional)
• 3 cups fresh pumpkin, peeled and cubed (or 1 can pumpkin puree)
• 1 can (14 oz) full-fat coconut milk
• 1 cup vegetable broth or water
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups spinach or kale (optional)
• Salt and black pepper, to taste
• Fresh cilantro and lime wedges, for garnish (optional)

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Instructions

1. Heat oil in a large pot or Dutch oven over medium heat.
2. Add chopped onion and sauté until translucent, about 5 minutes.
3. Stir in garlic, ginger, curry powder, cumin, coriander, turmeric, and chili (if using). Cook for 1–2 minutes until fragrant.
4. Add pumpkin cubes (or puree) and stir to coat with the spices.
5. Pour in coconut milk and vegetable broth. Stir well and bring to a simmer.
6. Add chickpeas and reduce heat to medium-low. Simmer uncovered for 20–25 minutes, until pumpkin is tender and sauce thickens. If using puree, simmer until flavors are well combined.
7. Stir in spinach or kale and cook for another 2–3 minutes until wilted.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro and a squeeze of lime if desired.

Notes

• For faster prep, use canned pumpkin puree instead of fresh pumpkin cubes.
• Simmer uncovered to allow the curry to naturally thicken.
• Customize with other vegetables like carrots, bell peppers, or cauliflower.
• Add cooked lentils or tofu for extra protein.
• Pairs well with rice, naan, or quinoa.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 370
• Sugar: 7g
• Sodium: 520mg
• Fat: 22g
• Saturated Fat: 14g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 8g
• Protein: 10g
• Cholesterol: 0mg