One Pot Pumpkin Curry
This One Pot Pumpkin Curry is a creamy, cozy, and flavorful vegan dish made with pumpkin, chickpeas, and warm spices. Perfect for easy weeknight dinners or meal prep, this one-pot curry recipe is simple, budget-friendly, and packed with comforting plant-based goodness.
Ingredients
- 2 cups pumpkin puree or cubed fresh pumpkin
- 1 can 15 oz chickpeas, drained and rinsed
- 1 small onion diced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 can 14 oz coconut milk
- 1 cup vegetable broth
- Salt and pepper to taste
- 1 tablespoon olive oil
- Lime juice for finishing
- Fresh cilantro optional, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook for 4–5 minutes until softened.
- Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Add curry powder, turmeric, and cumin; cook for 1 minute to toast spices.
- Stir in pumpkin puree (or fresh pumpkin), chickpeas, coconut milk, and vegetable broth.
- Mix well and bring to a gentle simmer.
- Cook for 15–20 minutes, stirring occasionally, until thick and flavorful.
- Taste and season with salt and pepper.
- Stir in a squeeze of lime juice for brightness.
- Garnish with fresh cilantro if desired and let rest briefly before serving.
Notes
- Toast spices to enhance depth of flavor.
- Adjust thickness by adding more broth or simmering longer.
- Use fresh pumpkin cut into small cubes for even cooking.
- Add greens like spinach for extra nutrition.