Pumpkin curry with cilantro garnish in bowl with spoon.

This simple pumpkin curry is as thick and hearty as a chili but with all the yummy, spicy flavors of an Indian curry. It’s packed with protein and is perfect either by itself or served over basmati rice or quinoa.

Vegan pumpkin curry in bowl with cilantro garnish and spoon.

This one-pot pumpkin curry is so hearty and flavorful! It’s also a simple recipe that gives this wonderful winter squash a chance to shine without overwhelming its naturally delicious flavor.

Curry spices are terrific with winter squashes and I especially love this combination in this butternut squash curry or this curried acorn squash. It works like a charm in this pumpkin curry recipe as well. The curry sauce with garam masala and cayenne nicely complements the sweetness of the pumpkin, allowing this healthful veggie to shine.

There’s also a good dose of protein here in the form of vegan meat, but you can skip it if you want a thinner pumpkin curry, or substitute it with brown lentils.

If you have omnivores at home this is a great dish to serve them. The vegan meat makes the dish hearty and meaty while keeping it divinely plant-based and healthy — and did I say stunningly delicious?

Table of Contents

Why you’ll love this pumpkin curry

  • It is packed with flavor. The tomato, onion and ginger-garlic base add lots of great flavor to this easy pumpkin curry and the garam masala and cayenne add spicy, rich notes. Use a good vegetable stock or mushroom stock for even more flavor.
  • It is one-pot and takes just 30 minutes to make. You might need some extra time to prep the pumpkin, unless you buy it pre-cut, but otherwise this recipe is as simple as it gets.
  • Everyone can enjoy it. The recipe is nut-free, gluten-free, soy-free and, with just nine grams of net carbs in a serving, it can even be enjoyed by someone eating a plant-based low-carb diet.


Ingredients for pumpkin curry in bowls on gray background
  • Pumpkin. You can use any variety of pumpkin, including sugar pumpkin. Or replace with another winter squash like butternut squash or acorn squash.
  • Coconut oil or avocado oil. You can also use another oil like grapeseed oil, sunflower oil or safflower oil.
  • Flavor base: Onions + tomatoes + ginger-garlic paste
  • Spices: Turmeric + cayenne/paprika + garam masala. You can replace the garam masala with curry powder for a differently delicious pumpkin curry.
  • Mushroom stock or vegetable stock. You can replace with water.
  • Vegan meat crumbles. I used Beyond Beef but any vegan beef or beef crumbles are fine here. Meaty crumbles are great in Indian curries, like this easy Indian curry with mince and veggies and this vegan keema masala. They are just as wonderful in this pumpkin curry.
  • Full-fat coconut milk. This adds a delicious smoothness and creaminess to the curry.
  • Cilantro (optional). For garnish. Alternatively, you can stir in a tablespoon or two or lemon juice or lime juice to finish.
Easy pumpkin curry in black and white bowl with a spoon and cilantro garnish.

Serving suggestions

This curry is a great one-pot meal and you can eat it by itself. But here are other serving ideas:

  • Serve this pumpkin curry with coconut milk over a bed of jeera rice or quinoa. If you are eating low-carb, serve the curry over cauliflower rice.
  • There are so many veggies in this curry you don’t really need a vegetable side. But if you have the time, make these Bombay potatoes. They are delicious with the pumpkin.
  • Serve some poppadum on the side for a nice crunch.

Recipe FAQs

Which pumpkin is best for curry?

You can use any variety of pumpkin (except the large pumpkins used to carve jack-o’-lanterns). My favorite to use in this curry recipe is a sugar pumpkin. Kabocha squash, acorn squash and butternut squash will work too.

Is this pumpkin curry spicy?

It’s moderately spicy, perhaps mildly spicy even for someone who adores heat in their food. You can adjust the spice level up by using more cayenne.

Can I skip the vegan meat?

You definitely can, although it does add a lovely, hearty, cozy thickness and the protein, of course. You can also replace the plant-based meat with two 14-oz cans of brown lentils or chickpeas (garbanzo beans).

Can I make the curry a day or two ahead?

Yes! As with most curries and stews, this curry tastes even better the next day, so it’s definitely a good make-ahead candidate.

Can I add more veggies to this curry?

You can add veggies like green or red bell peppers, green beans, broccoli, cauliflower and carrots.

Can I use pureed pumpkin in this curry?

I haven’t tried this curry with pumpkin puree but I think it could actually work quite well. The puree would make this curry thicker and would work well with the vegan meat.

Storage instructions

  • Refrigerate: Curry leftovers can be stored in the fridge for up to four days.
  • Freeze: Freeze the curry for up to three months in an airtight container or freezer-safe container.
  • Reheat: Reheat curry on the stovetop or in the microwave until heated through.

More vegan pumpkin recipes

Pumpkin curry in bowl with spoon and cilantro garnish.
Pumpkin curry with cilantro garnish in bowl with spoon.

Pumpkin Curry

This simple pumpkin curry is as thick and hearty as a chili but with all the yummy, spicy flavors of an Indian curry. It’s packed with protein and is perfect either by itself or served over basmati rice or quinoa.

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Course: Main Course/Curry

Cuisine: Indian inspired

Diet: Gluten Free, Vegan, Vegetarian

Servings: 8 servings

Calories: 257kcal

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  • Heat oil in large pot or Dutch oven. Add onions with a bit of salt and saute over medium heat until they begin to brown.

  • Stir in the ginger garlic paste and saute for 30 seconds.

  • Stir in the tomatoes and cook until they become quite pulpy.

  • Add cayenne and turmeric and mix in.

  • Stir in the vegan meat and add the stock or water.

  • Add the pumpkin cubes to the pot and mix. Bring to a boil. Cover and simmer until the pumpkin is tender, about 10 minutes.

  • Stir in the coconut milk and mix it in.

  • Add the garam masala to the curry, bring to a boil, lower heat to a simmer and let the curry cook another 10 minutes for all the flavors to merge. Garnish with cilantro, if using. Serve hot.


Calories: 257kcal | Carbohydrates: 10g | Protein: 11g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Potassium: 407mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5298IU | Vitamin C: 11mg | Calcium: 28mg | Iron: 3mg

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