Vegan Pumpkin Curry Dinner (Print)

Aromatic pumpkin curry brimming with coconut milk and spices—cozy, satisfying, and naturally vegan and gluten-free.

# Components:

→ Vegetables

01 - 1 small pumpkin (about 1.75 pounds), peeled, seeded, and cut into cubes
02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 red bell pepper, sliced
06 - 2 cups spinach leaves, fresh or frozen

→ Spices & Seasonings

07 - 2 tablespoons curry powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground coriander
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon chili flakes (optional)
12 - Salt and black pepper, to taste

→ Liquids

13 - 1 can (13.5 fl oz) full-fat coconut milk
14 - 1 cup vegetable broth
15 - 1 tablespoon coconut oil

→ Garnish

16 - Fresh cilantro, chopped
17 - Lime wedges

# Directions:

01 - Heat coconut oil in a large pot over medium heat. Add the onion and cook for 3 to 4 minutes until soft and translucent.
02 - Add the minced garlic and grated ginger. Sauté for 1 minute until fragrant.
03 - Stir in curry powder, ground cumin, ground coriander, ground cinnamon, and chili flakes. Toast for 1 minute, stirring constantly.
04 - Add cubed pumpkin and sliced red bell pepper. Mix thoroughly to coat vegetables in spices.
05 - Pour in the coconut milk and vegetable broth. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 to 25 minutes until the pumpkin is fork-tender.
06 - Stir in spinach leaves and cook for 3 minutes until wilted. Season with salt and black pepper to preference.
07 - Ladle curry into bowls and top with chopped cilantro and lime wedges. Serve hot with rice or naan if desired.

# Expert Advice:

01 -
  • Uses everyday vegetables and spices in your pantry
  • Family-friendly and naturally gluten free
  • Rich satisfying texture while staying 100 percent plant based
  • Ready in under an hour so perfect for busy weeknights
02 -
  • Gluten free and perfect for vegan diets
  • Leftovers taste even better the next day
  • A good way to use up winter pumpkins or squash
03 -
  • Always toast the spices before adding liquids This step makes all the difference in deepening the flavor
  • Never rush the simmering stage or the pumpkin can be tough If you want thicker curry let it cook uncovered for an extra five minutes Add the spinach right at the end so it stays green and delicate

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