Vegan Pumpkin Curry Recipe

This vegan pumpkin curry recipe is full of vegetables and makes a hearty, healthy dinner.


Pumpkin Curry Sauce: – 1 15-oz can full-fat coconut milk – 1 cup pumpkin puree – 3 Tbsp red curry paste or green or yellow curry paste – 1 Tbsp fresh ginger peeled and grated – 1 Tbsp pure maple syrup – 1/4 tsp pumpkin pie spice optional – 3 Tbsp liquid aminos or soy sauce Vegetables: – 2 Tbsp coconut oil or avocado oil – 1/2 cup yellow onion finely chopped – 3 cloves garlic minced – 2 cups butternut squash peeled and chopped into cube – 1 large carrot peeled and chopped – 1 crown broccoli chopped into floret – 1 medium yellow squash chopped – 1 medium zucchini squash chopped – 1 cup peas canned or frozen


In a saucepan, boil all the things you need for the sauce. Turn the heat down to a low level and cook with a low bubble, stirring every so often, while you make the rest of the recipe.

Step 1

Do all the cutting while the sauce is cooking. Warm up the coconut or avocado oil in a large pan. Go ahead and add the garlic, onion, and butternut squash. 

Step 2

For about 3 to 5 minutes, or until the vegetables start to get soft, stir the food every now and then. Add the rest of the vegetables and stir them around a few times. Cook for two to three minutes.

Step 3

After adding the sauce, bring it all to a boil. The vegetables should be done when the butternut squash is very soft. 

Step 4

Lower the heat and cook for 10 to 15 minutes, or until they are done the way you like them. It goes well with steamed rice.

Step 5

See Also

See Also

Apple Oatmeal Breakfast Cake Recipe