Best Vegan Pumpkin Curry Recipes for Cozy Fall Dinners

There’s something magical about the combination of creamy pumpkin, vibrant spices, and coconut milk that makes vegan pumpkin curries a true comfort food. Whether you’re looking to cozy up on a chilly evening or impress friends at your next dinner party, these vegan pumpkin curry recipes promise bold flavors, hearty textures, and nourishing ingredients.

You don’t have to be vegan to fall in love with these curries—pumpkin’s natural sweetness pairs beautifully with savory spices, while coconut milk brings everything together for a dish that’s both satisfying and wholesome.

In this post, I’ll guide you through not just one, but three of the best vegan pumpkin curry recipes you’ll ever taste. All are simple enough for a weeknight meal, yet impressive enough for special occasions.

You’ll find a classic Thai-inspired pumpkin curry, a creamy coconut pumpkin and chickpea curry, and a warming pumpkin lentil curry. Each variation is packed with nutrients, naturally gluten-free, and completely plant-based.

Ready to bring a little autumnal sunshine into your kitchen? Let’s get started!

Why You’ll Love This Recipe

• Rich in Flavor: The blend of spices, pumpkin, and coconut milk creates a deep, complex taste that is both warming and satisfying.
• Easy to Make: Each recipe uses accessible ingredients and straightforward steps, making them perfect for cooks of all levels.
• Nutritious & Filling: Pumpkin is loaded with vitamins and fiber, while added legumes or vegetables boost the protein and satiety.
• Versatile: These curries adapt beautifully to what you have in your pantry—swap in your favorite veggies or beans!
• Meal Prep Friendly: Curries taste even better the next day and freeze well for future meals.
• Family Approved: The mild sweetness of pumpkin makes these curries a hit with kids and adults alike.

Ingredients

Classic Thai-Inspired Vegan Pumpkin Curry

Creamy Coconut Pumpkin & Chickpea Curry

• Pumpkin puree: 2 cups
• Coconut oil: 1 tablespoon
• Yellow onion: 1, diced
• Garlic: 2 cloves, minced
• Crushed tomatoes: 1 cup
• Chickpeas (cooked or canned): 1 can (15 oz), drained
• Coconut milk: 1 can (13.5 oz)
• Curry powder: 1 tablespoon
• Cumin: 1 teaspoon
• Turmeric: 1/2 teaspoon
• Salt & pepper: to taste
• Baby kale or spinach: 2 cups
• Fresh lime juice: 1 tablespoon

Warming Pumpkin Lentil Curry

• Pumpkin (cubed): 2 cups
• Dry red lentils: 1 cup, rinsed
• Olive oil: 1 tablespoon
• Onion: 1, diced
• Garlic: 3 cloves, minced
• Fresh ginger: 1 tablespoon, minced
• Ground coriander: 1 teaspoon
• Curry powder: 1 tablespoon
• Coconut milk: 1 can (13.5 oz)
• Vegetable broth: 2 cups
• Chopped tomatoes: 1 cup
• Fresh cilantro: for garnish
• Salt & black pepper: to taste

Equipment

• Large pot or Dutch oven – For sautéing and simmering the curry.
• Sharp knife and cutting board – Essential for prepping pumpkin and vegetables.
• Can opener – For coconut milk and chickpeas.
• Wooden spoon or spatula – For stirring the curry.
• Measuring cups and spoons – For accuracy with spices and liquids.
• Blender (optional) – For a smoother curry texture, if desired.
• Serving bowls and ladle – For dishing up your beautiful curry!

Instructions

Classic Thai-Inspired Vegan Pumpkin Curry

1. Prepare the ingredients: Peel and cube the pumpkin, dice the onion, mince the garlic, grate the ginger, and slice the red bell pepper.
2. Sauté aromatics: In a large pot or Dutch oven, heat coconut oil over medium heat. Add onion and cook for 3-4 minutes until translucent. Stir in garlic and ginger, cooking for another minute until fragrant.
3. Add curry paste: Stir in the red curry paste and toast for 1-2 minutes to release its flavors.
4. Simmer with liquids: Add cubed pumpkin, coconut milk, vegetable broth, and soy sauce. Stir well, bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes.
5. Add vegetables: Add red bell pepper and continue simmering for another 10 minutes, or until the pumpkin is fork-tender.
6. Finish and season: Stir in baby spinach and lime juice. Simmer for 2 more minutes, allowing spinach to wilt. Taste and adjust salt or lime as needed.
7. Serve: Ladle into bowls and garnish with fresh cilantro.

Creamy Coconut Pumpkin & Chickpea Curry

1. Heat oil: In a large saucepan, warm coconut oil over medium heat. Add diced onion and sauté until soft, about 5 minutes. Add garlic and cook for another minute.
2. Add spices: Stir in curry powder, cumin, and turmeric. Toast for 1 minute, stirring constantly.
3. Combine base: Add pumpkin puree and crushed tomatoes, mixing until combined.
4. Add liquids & chickpeas: Pour in coconut milk and add the drained chickpeas. Stir thoroughly to incorporate all ingredients.
5. Simmer: Bring curry to a gentle boil, then lower heat and simmer for about 15 minutes, stirring occasionally.
6. Finish: Add baby kale or spinach and lime juice. Season with salt and pepper. Cook just until greens are wilted.
7. Serve: Enjoy hot with rice or flatbread.

Warming Pumpkin Lentil Curry

1. Sauté aromatics: In a Dutch oven, heat olive oil over medium. Add onion and cook for 3-5 minutes. Add garlic and ginger, sauté for 1 minute.
2. Add spices: Sprinkle in curry powder and ground coriander. Toast for 1 minute until fragrant.
3. Add pumpkin and lentils: Stir in cubed pumpkin and rinsed red lentils.
4. Pour in liquids and tomatoes: Add coconut milk, vegetable broth, and chopped tomatoes. Stir well.
5. Simmer: Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes, or until lentils and pumpkin are tender. Stir occasionally, adding more broth if needed.
6. Season: Taste and add salt and black pepper as needed.
7. Serve: Ladle into bowls and garnish with fresh cilantro. Serve with naan or rice.

Tips & Variations

• Make it spicier: Add sliced fresh chili or a dash of cayenne to boost the heat.
• Use other squash: Butternut or kabocha squash can replace pumpkin beautifully.
• Bulk it up: Add cubed potatoes, carrots, or sweet potatoes for extra heartiness.
• Protein power: Stir in tofu, tempeh, or extra beans for more plant-based protein.
• Green it up: Kale, chard, or arugula can be substituted for spinach or baby kale.
• Make-ahead: Curries taste even better the next day as flavors meld—perfect for meal prep.

Pro Tip: If you want a silkier curry, blend half of the pumpkin mixture before returning it to the pot. It creates an irresistibly creamy texture!

Nutrition Facts

(Per serving, based on the Classic Thai-Inspired Vegan Pumpkin Curry; values are approximate and will vary based on specific brands and substitutions.)

For higher protein, choose the chickpea or lentil versions!

Serving Suggestions

• Steamed Jasmine or Basmati Rice: The classic pairing for any curry, perfect for soaking up the flavorful sauce.
• Warm Naan or Roti: Ideal for scooping up thick, creamy curry bites.
• Quinoa or Brown Rice: For a wholesome, gluten-free base with extra fiber and protein.
• Fresh Herbs: Top with extra cilantro, mint, or even sliced scallions for brightness.
• Toasted Pumpkin Seeds: Sprinkle on top for crunch and a nutty accent.
• Side Salad: Pair with a crisp cucumber or carrot salad for freshness.
• Chutneys or Pickles: A spicy mango or tangy lime pickle adds a burst of flavor.

Hosting a dinner party? Try following with a sweet treat like this Cinnamon Pecan Ice Cream Recipe or a festive Christmas Cookie Shots Recipe!

Conclusion

Vegan pumpkin curries are proof that plant-based meals can be every bit as indulgent and satisfying as their traditional counterparts. With these three recipes in your repertoire—a classic Thai-inspired curry, a creamy coconut chickpea version, and a warming pumpkin lentil curry—you’re set for any occasion, from weeknight dinners to special gatherings.

Each one delivers an irresistible blend of textures and spices, with pumpkin as the star ingredient providing sweetness, nutrition, and a beautiful golden hue.

Don’t be afraid to get creative and make these curries your own! Add your favorite vegetables, swap in different legumes, or adjust the spice level to suit your taste.

And if you love exploring global comfort food, you might also enjoy trying a hearty Clam Chowder San Francisco Recipe or a sweet finish with the Chocolate Heaven Cake Recipe. Happy cooking, and let the comforting aroma of pumpkin curry fill your home!

Our Favorite Vegan Pumpkin Curry Recipes: A Quick List

1. Classic Thai-Inspired Vegan Pumpkin Curry

   A fragrant blend of pumpkin, coconut milk, Thai red curry paste, and fresh vegetables. Perfect for those craving a restaurant-style curry at home.

2. Creamy Coconut Pumpkin & Chickpea Curry

   Hearty and protein-packed, this recipe combines pumpkin puree, chickpeas, tomatoes, and warming spices for a creamy, satisfying meal.

3. Warming Pumpkin Lentil Curry

   Red lentils and pumpkin simmered with spices and coconut milk for a nourishing, stew-like curry that’s perfect for meal prep.

Each of these vegan pumpkin curry recipes is a winner on its own—but don’t be afraid to experiment and find your own favorite blend. For more plant-based comfort food, check out Costco Vegan Mushroom Stew Recipe or explore more creative vegan mains!

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