Vegan Pumpkin Curry Recipe

Serves 4-5

This delicious allergy-friendly vegan curry is plant-based, gluten-free, soy-free, and dairy-free. You do not need to give up on flavor to eat healthy this fall!

Ingredients (organic/biodynamic):

For the Curry Paste:

  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1-inch piece of fresh ginger, grated
  • 1 red chili (adjust to your spice preference)
  • 1 tsp. ground turmeric
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • Celtic Sea Salt® and black pepper to taste
  • 1/4 c. water (for blending)

For the Curry:

  • 1 medium-sized pumpkin, peeled, seeds removed, and diced into bite-sized pieces
  • 1 can (14 oz) of chickpeas, drained and rinsed
  • 1 can (14 oz) of low-fat coconut milk (or choose full-fat for creamier texture, but be aware of added calories and fats)
  • 1 c. low-sodium vegetable broth
  • 2 c. fresh spinach or kale, chopped
  • Juice of 1 lime
  • Fresh cilantro leaves for garnish
  • Cooked quinoa (for serving)


  1. Make the Curry Paste: In a blender or food processor, combine the chopped onion, minced garlic, grated ginger, red chili, ground turmeric, ground cumin, ground coriander, ground cinnamon, ground nutmeg, salt, and black pepper. Add 1/4 cup of water to help blend the ingredients into a smooth paste. Blend until you have a uniform, thick paste. Set aside.
  2. Cook the Pumpkin: In a large, non-stick pan or a pot, add the diced pumpkin and vegetable broth. Cover the pan and simmer over medium-low heat for about 10-15 minutes or until the pumpkin becomes tender. Stir occasionally to prevent sticking. If needed, add more broth or water.
  3. Add the Curry Paste: Once the pumpkin is tender, add the curry paste you prepared earlier to the pan. Stir well to coat the pumpkin pieces with the paste. Cook for another 2-3 minutes, allowing the flavors to meld together.
  4. Add the Chickpeas and Coconut Milk: Add the drained chickpeas to the pan and stir. Pour in the coconut milk and continue to cook for another 5-7 minutes, allowing the curry to thicken and the chickpeas to heat through.
  5. Add Leafy Greens and Lime Juice: Stir in the chopped spinach or kale and cook until wilted, about 2-3 minutes. Squeeze the juice of one lime into the curry for a burst of freshness. Stir well.
  6. Serve: Taste the curry and adjust the seasoning with more Celtic Sea Salt®, pepper, or lime juice if needed. Serve your vegan pumpkin curry hot over cooked quinoa. Garnish with fresh cilantro leaves for added flavor and visual appeal.

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