Quick Pumpkin Curry (Vegan, Paleo)


This warm and comforting curry dish is perfect for Fall.

pumpkin curry in a bowl

It came about while I was planning to make a double-batch of my coconut curry, but I only had one can of coconut milk on hand to work with. Rather than run to the store for more, I decided to add some pumpkin puree to the mix, which I had leftover from recently making a batch of Pumpkin Spice Muffins. To my delight, the pumpkin was a delicious compliment to the coconut flavor, and adds an extra dose of fiber and nutrients in each serving!

What I especially love about making curry dishes at home, is that you’re in total control of the flavor and ingredients. I simply used the veggies I already had on hand, which included onion, bell pepper, broccoli, and sweet potato, but practically anything is fair game– even frozen veggies if you want to skip the chopping process!

We tend to like our curry on the sweeter side in our home, the way our favorite Thai restaurant makes it, but I also thought this sauce tasted just fine without the added sweetness, so I’ll leave that option up to you. And as always, feel free to add more spice to your taste, too!

Quick Pumpkin Curry (Vegan, Paleo)
Serves 4

Adapted from this Easy Coconut Curry

Ingredients:

1 tablespoon coconut oil
1 onion, chopped
1 bell pepper, chopped
1 can coconut milk (this brand is BPA-free)
1 cup pumpkin puree (store bought or homemade)
1 cup water
1 tablespoon curry powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger (or 1 teaspoon fresh grated ginger)
1 teaspoon salt, plus more to taste
3-4 tablespoons pure maple syrup (optional)
1 head broccoli, chopped into florets (save the stems for juicing!)
1 sweet potato, chopped into 1-inch chunks

Directions:

Melt the coconut oil in a large pot or Dutch oven over medium heat, and saute the onion and pepper until tender, about 8 minutes. Add in the coconut milk, pumpkin puree, water, curry, cinnamon, ginger, and salt, and stir well to combine. Taste the sauce and adjust the seasonings as you see fit, keeping in mind that the additional vegetables you’re about to add in will dilute the flavor slightly.

making pumpkin curry

Add the chopped broccoli florets and sweet potato into the sauce, and stir well to coat. Bring the sauce to a simmer, then cover and allow the veggies to cook until fork-tender, about 15 to 20 minutes. Taste the sauce again, and adjust the flavor, if necessary. (I added another 1/2 teaspoon of salt.) If you’d like a slightly sweet curry, add the maple syrup one tablespoon at a time until your desired sweetness has been reached.

Serve piping hot over a bed of cooked quinoa, or over cauliflower rice for a grain-free option. Store the leftovers in a sealed container in the fridge for up to a week.

4.78 from 9 votes
Print
Quick Pumpkin Curry (Vegan, Paleo)
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
A warm and comforting curry dish that's perfect for Fall.
Course: Main Course
Servings: 4
Calories: 198 kcal
Author: Detoxinista.com
Ingredients
  • 1 tablespoon coconut oil
  • 1 onion , chopped
  • 1 bell pepper , chopped
  • 1 can coconut milk
  • 1 cup pumpkin puree (store bought or homemade)
  • 1 cup water
  • 1 tablespoon curry powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 teaspoon salt , plus more to taste
  • 3-4 tablespoons pure maple syrup (optional)
  • 1 head broccoli , chopped into florets (save the stems for juicing!)
  • 1 sweet potato , chopped into 1-inch chunks
Instructions
  1. Melt the coconut oil in a large pot or Dutch oven over medium heat, and saute the onion and pepper until tender, about 8 minutes. Add in the coconut milk, pumpkin puree, water, curry, cinnamon, ginger, and salt, and stir well to combine. Taste the sauce and adjust the seasonings as you see fit, keeping in mind that the additional vegetables you're about to add in will dilute the flavor slightly.
  2. Add the chopped broccoli florets and sweet potato into the sauce, and stir well to coat. Bring the sauce to a simmer, then cover and allow the veggies to cook until fork-tender, about 15 to 20 minutes. Taste the sauce again, and adjust the flavor, if necessary. (I added another 1/2 teaspoon of salt.) If you'd like a slightly sweet curry, add the maple syrup one tablespoon at a time until your desired sweetness has been reached.
  3. Serve piping hot over a bed of cooked quinoa, or over cauliflower rice for a grain-free option. Store the leftovers in a sealed container in the fridge for up to a week.

Notes:

  • If you don’t care for coconut milk, I have a feeling that any favorite non-dairy milk would work well in this recipe– you just may need to compensate slightly for the natural sweetness of coconut milk by adding a touch more sweetener.
  • If you don’t care for maple syrup, feel free to use honey, coconut nectar, or stevia to taste.

Reader Feedback: What’s your favorite seasonal Fall meal? I’m starting to crave soups and stews over here!

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments

Jessica

I made this on Tuesday for my husband and I for First day of Fall… and OHHHHH MYYYY GOODNESS it was DELICIOUS!!!! It’s a keeper! So easy to make, and simple ingredients. Thank you for the recipe! Will keep forever!!!!!

Jamie

So excited to try this. Is the sweet potato thrown in raw?

Tara

I decided to make this for breakfast this morning and it was wonderful. The only variations I made were to add a little more cinnamon and ginger and I used cauliflower instead of broccoli. Also, only 1 Tablespoon of maple syrup. It was very warming and filling. Looking forward to having the leftovers this week.

Courtnie

This was so delicious! Doubled the recipe, except for the coconut milk, and added chicken (not a vegetarian/vegan). Only used 2 tbsps of maple syrup and used the water that accumulated from cooking the chicken instead of adding a cup. I was doubtful the sweet potato would cook in the simmering mixture but they came out perfect! Seriously a delicious and easy recipe.

Kaytlynn

This is so delicious!!!! I loved it so much, thank you for this phenomenal recipe! I added minced garlic to the vegetables (have to add garlic to everything!!) and also some chopped carrots. The natural sweetness from the pumpkin and coconut milk make this plenty sweet, so I didn’t need to add any maple syrup. Thank you, thank you for my new favorite recipe!!

Art

what kind of curry? there’s Indian curries, Thai curries, Jamaican curries, etc…

Andrea

If you wanted to add meat to it, which one would you recommend? Ground beef, chicken or something else? Also how would you add it?
Thanks for recipe!

Diana

This tasted just like something I would order in a Thai restaurant. Deliciousness!! Thanks for the recipe!

Srinath

I made this today. It was simple and hearty with fabulous taste. I enjoy all your recipes so far as a new gluten free person. hank you for sharing your talent!!

LaCheshireChat

Really delicious! I made this for lunch today, in a rice cooker as I had run out of butane (the joys of rural French living,) and my daughter and I enjoyed it thoroughly. Used Ras el hanout curry powder, frozen tri-colour peppers, frozen cubed potiron (like pumpkin,) and frozen broccoli. Came together super fast and very warming indeed. My daughter remarked on how nicely the maple syrup complemented the sweet potato and potiron, I agree! Thank you for a lovely recipe!

Never Miss a Post!

Get a FREE 3-Day Detox Plan when you sign up for my email newsletter