Halloween is all about treats, but who says they can’t be savory, nourishing, and downright magical? This Vegan Pumpkin Curry is the cozy, flavorful hug your October deserves. It’s the kind of dish that fills your kitchen with the most incredible autumnal aromas, making even a hectic weeknight feel like a special occasion. It’s creamy, slightly spicy, packed with wholesome veggies, and 100% plant-based—a real crowd-pleaser that even the most dedicated carnivores will adore.
Table of Contents
Table of Contents
Why You’ll Love This Vegan Pumpkin Curry
- Festive & Fun: It’s the perfect centerpiece for a Halloween dinner party or a cozy, post-trick-or-treating warm-up.
- Incredibly Easy: You basically chop, sauté, and simmer. It’s practically foolproof!
- Meal-Prep Hero: The flavors get even better the next day, making it a fantastic make-ahead option for busy weeks.
- Totally Customizable: Not a fan of chickpeas? Swap in lentils. Like it extra spicy? Add more heat! This recipe is your canvas.
Spicy Vegan Pumpkin Curry Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Spicy vegan pumpkin curry recipe Easy to make for a Halloween dinner Creamy coconut aromatic spices Completely plantbased Quick prep
Ingredients
- 1 tablespoon coconut oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 15-ounce can pure pumpkin puree
- 1 13.5-ounce can full-fat coconut milk
- 2 cups vegetable broth
- 1 red bell pepper, chopped
- 1 15-ounce can chickpeas, drained and rinsed
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce
- 1 lime, juiced
- Salt, to taste
Instructions
- In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and grated ginger. Cook for another minute, stirring constantly, until fragrant.
- Stir in the red curry paste and cook for one more minute to wake up the spices.
- Add the pumpkin puree, coconut milk, and vegetable broth. Whisk everything together until smooth and combined.
- Bring the curry to a gentle simmer. Then, add in the chopped bell pepper and chickpeas. Let it simmer for 15-20 minutes.
- Stir in the maple syrup, soy sauce, and fresh lime juice. Taste and add salt as needed.
- Serve over fluffy jasmine rice or quinoa. Garnish with cilantro, toasted pumpkin seeds, and sliced red chili.
Notes
A creamy, slightly spicy, and 100% plant-based Vegan Pumpkin Curry. It’s the perfect savory and nourishing treat for Halloween or any autumn meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 4 servings
- Calories: 380 calories
- Sugar: 12 grams
- Fat: 22 grams
- Carbohydrates: 40 grams
- Fiber: 9 grams
- Protein: 10 grams
Ingredients
Gathering your ingredients is the first step to curry bliss. Here’s what you’ll need:
- 1 tbsp coconut oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste (check for vegan-friendly brands)
- 1 (15 oz) can pure pumpkin puree (not pumpkin pie filling!)
- 1 (13.5 oz) can full-fat coconut milk
- 2 cups vegetable broth
- 1 red bell pepper, chopped
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 tbsp maple syrup or agave nectar
- 1 tbsp soy sauce or tamari
- Juice of 1 lime
- Salt, to taste
For Serving:
- Cooked jasmine rice or quinoa
- Fresh cilantro, chopped
- Toasted pumpkin seeds (pepitas)
- Sliced red chili, for a kick
Step-by-Step Instructions
- In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the diced onion and sauté until it becomes soft and translucent, about 5 minutes.
- Add the minced garlic and grated ginger. Cook for another minute, stirring constantly, until fragrant.
- Stir in the red curry paste and cook for one more minute to wake up all those amazing spices.
- Add the pumpkin puree, coconut milk, and vegetable broth. Whisk everything together until it’s smooth and beautifully combined.
- Bring the curry to a gentle simmer. Then, add in the chopped bell pepper and chickpeas. Let it all simmer for about 15-20 minutes, allowing the flavors to meld and the peppers to soften.
- Stir in the maple syrup, soy sauce, and fresh lime juice. Give it a taste and add salt as needed.
- Serve your gorgeous curry over fluffy jasmine rice or quinoa. Garnish with a generous handful of fresh cilantro, toasted pumpkin seeds, and a few chili slices for those who dare!
My Favorite Tips & Tricks
This recipe is wonderfully forgiving. If your curry seems a bit too thick, just add a splash more vegetable broth until it reaches your perfect consistency. Too thin? Let it simmer a few minutes longer with the lid off. I love using my trusty Dutch oven for this because it distributes heat so evenly, but any large pot will work beautifully.
For a fun Halloween twist, use cookie cutters to cut spooky shapes out of tofu or even tortillas to float on top! My kids get a huge kick out of ghost-shaped tofu floating in their bowl.
What to Serve With Your Curry
This vegan pumpkin curry is a complete meal on its own, but it’s also fantastic paired with a simple side. A crisp, refreshing cucumber salad provides a lovely cool contrast to the warm, spiced curry. For something a bit heartier, a side of warm garlic naan bread is perfect for scooping up every last bit of sauce.
Answers to Your Curry Questions
Can I make this pumpkin curry ahead of time?
Absolutely! In fact, I highly recommend it. Making it a day ahead allows the flavors to deepen and marry together perfectly. Just store it in an airtight container in the fridge and gently reheat it on the stove when you’re ready to serve.
What can I use instead of chickpeas?
No problem! Firm tofu (cubed), green lentils, or even butter beans would be delicious substitutes. It’s a great way to use what you have on hand.
How spicy is this curry?
The heat level largely depends on your red curry paste. Start with the recommended amount, then you can always stir in a little more at the end if you want more kick. For a milder version, use a yellow or massaman curry paste instead.
How should I store leftovers?
Leftovers will keep in the refrigerator for up to 4 days. You can also freeze this curry for up to 3 months. Just thaw it overnight in the fridge and reheat it gently on the stove, adding a little broth or water if needed.
More Cozy Recipes You’ll Adore
If you loved this comforting bowl of goodness, you’ll definitely want to try my Creamy Roasted Butternut Squash Soup next. It has that same velvety, autumnal feel. And for another incredibly easy and satisfying vegan main, this Hearty Vegan Lentil Shepherd’s Pie is a total game-changer for chilly nights.
So there you have it—a vegan pumpkin curry that’s as fun to make as it is to eat. It’s the perfect way to celebrate the season, nourish your body, and gather your favorite people around the table. I can’t wait for you to experience how something so simple can taste so spectacular. Happy cooking!