Pumpkin Curry

This comfort food classic is perfect for fall. It’s creamy, filling, delicious, and warms the soul.

I hope you try it and tell me what you think!


1 Tbs Vegetable oil or vegan butter

1 Yellow or white onion

1 Tbs Minced Garlic

1-2 Tbs Curry powder of choice

1 can Coconut milk

1/2 Cup canned or fresh pumpkin purée

1 can Chickpeas, liquid drained.

~ 1 Cup frozen or fresh veggies (I like using peas, carrots and corn)

1 Tbs Soy sauce (or tamari if gluten free)

2 Tsp Brown sugar

1 Tsp Salt

1/2 Tsp pepper

Optional: 1 Tbs Lemon juice. 1/2 Tsp Ginger powder


1. Dice the onion and set aside. Heat a saucepan over medium heat with the oil/vegan butter and sauté the onion and garlic for about 2-5 minutes, until the onion is soft.

2. Add the curry powder and pumpkin purée. Slowly stir in the can of coconut milk until combined. Add the chickpeas and veggies. Let simmer for about 5 minutes.

3. Add the soy sauce, brown sugar, salt and pepper, ginger (optional) and simmer for 2 more minutes. Taste and adjust to your liking. Add lemon juice last.

4. Done! Enjoy with rice, naan bread, my chicken seitan, potatoes in literally any form, the ideas are endless! The only limit is your imagination.

Notes/ observations:

-This curry is very forgiving, you can play around with the consistency/thickness of your curry by adding more or less pumpkin purée and coconut milk.

-Be sure to taste test after every step, this curry is adjusted to my tastebuds and what I like.


That’s my seitan chicken in the top right corner. Recipe here.

The curry above is lighter in color because I used fresh pumpkin purée rather than from a can

Autumn ❤️

follow me on Instagram @autumn.the.vegan

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s