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Creamy Pumpkin Coconut Curry: 10 Min Prep

Pumpkin Coconut Curry
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A creamy and flavorful vegan pumpkin curry that’s perfect for a cozy dinner.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (15-ounce) can pumpkin puree
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon maple syrup
  • Salt and black pepper to taste
  • 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.
  2. Add the chopped onion and cook until softened, about 5-7 minutes.
  3. Stir in the minced garlic and grated ginger and cook for 1 minute more until fragrant.
  4. Add the curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
  5. Pour in the pumpkin puree, coconut milk, and vegetable broth. Stir to combine.
  6. Bring the mixture to a simmer, then reduce the heat to low and cook for 10-15 minutes, stirring occasionally, until the curry has thickened slightly.
  7. Stir in the soy sauce or tamari and maple syrup.
  8. Season with salt and black pepper to taste.
  9. Serve hot over cooked rice or with naan, garnished with fresh cilantro.

Notes

  • For a spicier curry, add more cayenne pepper or a pinch of red pepper flakes.
  • Feel free to add other vegetables like spinach, peas, or sweet potatoes.
  • Adjust the sweetness with maple syrup to your preference.

Nutrition

Find it online: https://tastytipster.com/pumpkin-coconut-curry/