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Vegan Pumpkin Curry

  • Author: Lizzy
  • Total Time: 35 minutes
  • Yield: 4-6 Servings 1x
  • Diet: Vegan


This is easy weeknight vegan pumpkin curry. It's comforting, with a yellow curry coconut broth and tons of vegetables. Serve it over jasmine rice for a satisfying vegetarian meal.  


  • 1 tbsp coconut oil or olive oil
  • 1 small yellow onion, diced
  • ½ tbsp ginger, minced
  • ½ red fresno chile, minced
  • 2 cloves garlic, minced
  • 1 yellow bell pepper, chopped
  • 3 tbsp yellow curry paste
  • 1 can full fat coconut milk
  • 1 cup vegetable broth
  • 1 tsp tamari or soy sauce
  • 1 small cooking pumpkin, peeled and cubed into 1 inch pieces*
  • ½ tsp cinnamon
  • 1/2-3/4 tsp salt
  • 1 head of broccoli, cut into florets
  • Cilantro
  • 1 lime
  • Cooked jasmine rice, for serving


  1. Heat the oil in a large skillet over medium heat. When hot, add the onion and cook, stirring occasionally, until the onions start to become translucent, about 5 minutes. Add the ginger, chile, and garlic and cook until fragrant, about 2 minutes.
  2. Add the bell pepper and cook until softened, about 5-7 minutes more. Add the curry paste and cook, stirring, until fragrant, 1-2 minutes. 
  3. Add the coconut milk, vegetable broth, tamari, pumpkin, cinnamon, and salt. Bring to a boil, reduce to a simmer, cover and cook for 10-12 minutes, until the pumpkin is fork-tender. 
  4. Add the broccoli florets, and cook, uncovered, for 4-5 minutes, or until broccoli is fork-tender
  5. Stir in lime juice and top with cilantro. Serve over jasmine rice. 


*If you can't find a pumpkin, a small butternut squash will also work. Just peel it and slice into 1 inch cubes. 

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Curry
  • Method: Stovetop
  • Cuisine: Thai


  • Serving Size:
  • Calories: 277
  • Sugar: 6.2 g
  • Sodium: 748 mg
  • Fat: 15.9 g
  • Saturated Fat: 13.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 3.2 g
  • Protein: 5.2 g
  • Cholesterol: 0 mg

Keywords: vegan pumpkin curry