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White bowl, filled with rice and pumpkin curry. You can see chickpeas and carrots in a sauce. Shot is very up close.

Pumpkin Curry

Cindy
Pumpkin Curry is a simple and satisfying meal filled with healthy vegetables, and beans, blended with warm spices and creamy coconut milk. Make the whole meal in one pot, and get ready for compliments from your family!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Dish Recipes
Cuisine American
Servings 6 servings
Calories 1521 kcal

Ingredients
  

  • 1 tablespoon avocado oil or olive oil
  • 1/2 large onion diced 1 cup
  • 2 large carrots sliced 1 cup
  • 3 cloves garlic minced
  • 1 tablespoon ginger fresh grated or minced
  • 2 tablespoons red curry paste
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 15 ounces 1 ¾cups pure pumpkin puree
  • 15 ounces 1½ cups canned chickpeas drained and rinsed
  • 1 broccoli crown cut into florets 2-3 cups
  • 15 ounces 1½ cups canned full-fat coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon tamari
  • 1 tablespoon lime juice
  • 1/4 cup cilantro roughly chopped

Instructions
 

  • Preheat a dutch oven or heavy bottomed skillet over medium heat. Once heated, add the oil and cook for 1-2 minutes.
    blue and white thin striped napkin to the left, white pot with oil inside
  • Add the diced onion and cook for 3-4 minutes, until translucent and starting to brown.
    blue and white thin striped napkin to the left, white pot with sautteed onions
  • Stir in the sliced carrot, minced garlic, fresh ginger, red curry paste, cumin, salt, and ground cinnamon. Cook for 2-3 minutes, stirring frequently.
    blue and white thin striped napkin to the left, white pot with onions spices and carrots sauteeed
  • Add in the pumpkin puree, chickpeas, broccoli florets, coconut milk, vegetable broth, and tamari. Stir to combine.
    blue and white thin striped napkin to the left, white pot with pumpkin curry mixture and chickpeas and broccoli added
  • Bring the mixture to a boil. Cover the pot with a lid and simmer for about 15 minutes, until the carrots and broccoli are tender.
    blue and white thin striped napkin to the left, white pot with soupy pumpkin curry
  • Stir in the lime juice and cilantro before serving over rice.
    White bowl, filled with rice and pumpkin curry. You can see chickpeas and carrots in a sauce. There are limes cut into quarters and a blue/white striped napkin to the left.

Notes

  • This curry recipe makes six large servings, but can easily serve 8 if you are serving children or are pairing this with other side dishes. 
  • Tamari is a gluten-free substitute for soy sauce. You can use soy sauce or coconut aminos if you prefer. 
  • Pumpkin curry is best when served over white rice (plain or jasmine), or rice noodles.
Keyword pumpkin curry