Easy One-Pot Pumpkin Curry (Vegan, Gluten-Free)
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.
Ingredients
Scale
- 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 1/4 cup low-sodium vegetable broth or water
- 1 tbsp coconut sugar
- 1 tsp salt
- 3–4 cups baby spinach
- juice of one lime
Instructions
- In a large pot, heat 1 tbsp coconut oil over medium heat, then add chopped onions and cook for 3-4 minutes, until fragrant and translucent.
- Add minced garlic, ginger, and spices, and cook for two more minutes.
- 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.
- 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.
Find it online: https://theplantbasedwok.com/pumpkin-chickpea-curry/
