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Easy Creamy Vegan Indian Pumpkin Curry

A plate featuring creamy pumpkin curry loaded with chickpeas next to fluffy white rice, topped with fresh cilantro.
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This recipe delivers a comforting, flavorful Indian pumpkin curry that is naturally vegan and dairy-free. It uses simple ingredients and comes together quickly for a perfect weeknight dinner.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 (15-ounce) can pumpkin puree (not pie filling)
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 cup vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • Cooked rice or naan, for serving

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  3. Stir in the cumin, coriander, turmeric, and cayenne pepper. Cook the spices for 30 seconds, stirring constantly.
  4. Pour in the pumpkin puree, coconut milk, vegetable broth, salt, and sugar. Stir well to combine everything smoothly.
  5. Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let it cook for 10 minutes, allowing the flavors to blend.
  6. Stir in the rinsed chickpeas. Cook uncovered for another 5 minutes, or until the curry has thickened slightly.
  7. Taste the curry and adjust salt or spice level as needed.
  8. Serve the creamy pumpkin curry hot over cooked rice or with warm naan bread. Garnish with fresh cilantro.

Notes

  • For a richer flavor, use a high-quality Thai red curry paste instead of dry spices, using 2 tablespoons in Step 3.
  • If you prefer a smoother texture, use an immersion blender to briefly blend a portion of the curry before adding the chickpeas.
  • This recipe works well as a slow cooker pumpkin curry; combine all ingredients except cilantro and cook on low for 4 hours.

Nutrition

Find it online: https://dishicious.com/pumpkin-curry-easy-creamy-vegan-indian/