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Easy Pumpkin Vegetable Curry (Vegan+GF)

Pumpkin may be traditionally served is pies and cakes this time of year, but have you ever put it in your dinner??? You gotta try it!

Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 - 8 servings


  • 1 yellow onion, chopped
  • 1 yellow bell pepper (or any color)
  • 1 cup carrots, chopped
  • 1 sweet potato, peeled and died
  • 2 brussels sprouts, trimmed and sliced in half
  • 1 tablespoon minced ginger
  • 2 garlic cloves minced
  • 2 cups frozen peas
  • 2 cups fresh baby spinach
  • 1 cup coconut water
  • 1 cup unsweetened coconut yogurt (or other plant-based yogurt) plus additional for topping (optional)
  • 1/4 cup fresh cilantro, chopped optional
  • cooked quinoa, basmati rice, or jasmine rice

Curry Sauce

  • 2 tablespoons pure maple syrup
  • 1 teaspoon curry powder
  • 1 teaspoon Garam Masala
  • 1 teaspoon ground cumin
  • 2 teaspoons red curry paste check that it doesn't have fish
  • 2 teaspoons soy sauce
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon lime juice
  • 2 teaspoons cinnamon
  • 1 cup pumpkin puree
  • sea salt to taste


  1. Heat a large saucepan over medium-high heat and add onion, peppers, sprouts, carrots, garlic, ginger, and potatoes then cook for 2-3 minutes until starting to brown slightly. Add the ingredients for the sauce and stir until fragrant.

  2. Add the peas and spinach, then add coconut water to deglaze the pan. Bring to a boil, then lower to a simmer and cook for 15 - 25 minutes until thickened. Season to taste with salt.

  3. Remove from the heat and stir in 1 cup of yogurt. If desired, serve with quinoa or rice, additional yogurt, and a sprinkle of cilantro.