Easy One-Pot Pumpkin Curry

This comforting one-pot pumpkin curry is ready in under 30 minutes! It’s rich, creamy, and packed with nutrient-dense ingredients including pumpkin puree, carrots, sweet potatoes, and chickpeas. Best served hot over rice.

The weather is quickly cooling down here and I’m starting to crave comfort foods. Soups, stews, and of course, curries.

I love this recipe because it’s simple and uses pantry ingredients like canned chickpeas and canned pumpkin pureé. The process is pretty no-fail: you sauté onion, garlic, and spices until fragrant, then toss in all the remaining ingredients and simmer until the vegetables are tender and the curry flavor is infused throughout. That’s it!

Ingredients in One-Pot Pumpkin Curry:

• Yellow onion and garlic and ginger. Aromatics, for flavor. 
• Spices. Turmeric, black pepper, garam masala, curry powder.
• Carrots and sweet potatoes. Adds bulk and a touch of sweetness.
• Tomatoes. For flavor and acidity.
• Pumpkin puree. Pumpkin is packed with vitamin K, C, and potassium, and exceptionally high in beta-carotene, a powerful antioxidant. 
• Canned chickpeas. Adds heartiness and plant-based protein. 
• Coconut milk. Makes the curry rich and creamy. 
• Coconut sugar. For a touch of sweetness.
• Baby spinach. For extra nutrition and color.
• One lime. A squeeze of lime juice at the end adds brightness and brings out all those lovely flavors. 

How to make One-Pot Pumpkin Curry:

1. In a large pot, heat 1 tablespoon coconut oil over medium heat, then add chopped onions and cook for 3-4 minutes, until fragrant and translucent.
2. Add minced garlic, ginger, and spices, and cook for two more minutes.
3. Stir in carrots, sweet potato, tomatoes, pumpkin puree, chickpeas, coconut sugar, coconut milk, salt, and veggie broth, and bring to a simmer over medium heat. Reduce heat and cover, cooking for 10-15 minutes, until sweet potatoes and carrots are tender.
4. Turn off heat, add spinach and cover until spinach leaves are wilted. Serve over rice, adding a squeeze of lime juice to each bowl before serving.

I’ve included Instant Pot instructions below! It makes this dish even faster to whip up. This curry freezes and reheats well as well, so you can prep it in advance for packed lunches. 

If you made this recipe let me know how you liked it by leaving a comment and a rating below. Or tag me on Instagram @hannah__chia, I love seeing your re-creations!

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📖 Recipe

Easy One-Pot Pumpkin Curry (Vegan, Gluten-Free)

★★★★★

5 from 2 reviews

This comforting one-pot pumpkin curry is ready in under 30 minutes! It’s hearty and creamy and packed with carrots, sweet potatoes, and chickpeas. Vegan and gluten-free.

• Author: Hannah

Ingredients

Scale 1x2x3x

• 1 tbsp coconut oil
• 1 medium yellow onion or 2 shallots, chopped finely
• 3 cloves garlic, minced
• 1 1-inch thumb ginger, minced
• 2 tbsp curry powder
• 1 tsp garam masala
• ½ tsp black pepper
• ½ tsp turmeric
• 2 medium carrots, chopped into small cubes
• 1 sweet potato, peeled and chopped into small cubes
• 1 cup tomatoes, chopped
• 1 15 oz can pumpkin purée
• 1 15 oz can chickpeas, drained and rinsed
• 1 13.5 oz can full-fat coconut milk
• 1 and ¼ cup low-sodium vegetable broth or water
• 1 tbsp coconut sugar
• 1 tsp salt
• 3–4 cups baby spinach
• juice of one lime

Instructions

1. In a large pot, heat 1 tablespoon coconut oil over medium heat, then add chopped onions and cook for 3-4 minutes, until fragrant and translucent.
2. Add minced garlic, ginger, and spices, and cook for two more minutes.
3. Stir in carrots, sweet potato, tomatoes, pumpkin puree, chickpeas, coconut sugar, coconut milk, salt, and veggie broth, and bring to a simmer over medium heat. Reduce heat and cover, cooking for 10-15 minutes, until sweet potatoes and carrots are tender.
4. Turn off heat, add spinach and cover until spinach leaves are wilted. Serve over rice, adding a squeeze of lime juice to each bowl before serving.

Notes

• *INSTANT POT instructions: Sauté onion, ginger, garlic, and spices as instructed using the SAUTE mode. After adding the rest of the ingredients and the broth, lock lid and set for 5 minutes on HIGH. Let natural release for 10 minutes then open lid, add in spinach, close lid, and let sit for a few minutes before serving.