Vegan Pumpkin Curry

Eleanor King


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Makes 4 servings

1 red bell pepper

1 yellow onion

2 carrots

2 Tablespoons olive oil

½ teaspoon salt

2 cloves garlic, minced

1 teaspoon ginger, minced

2 Tablespoons tomato paste

1 Tablespoon red curry paste

1 teaspoon turmeric

½ teaspoon cinnamon

½ teaspoon paprika

½ teaspoon cumin

¼ teaspoon cloves

¼ teaspoon coriander

1 15-ounce can lite coconut milk

1 cup pumpkin puree

1 Tablespoon maple syrup

This warming curry uses traditional pumpkin pie spices and spins them to create a Thai-inspired dish packed with flavors. For a non-vegan alternative, swap in chicken for chickpeas. 

Mom pro-tip: Meal-prep this dish ahead of time for lunch as curry tends to get more flavorful as it sits. 


1. Cut bell pepper into ¼ inch wide long strips. Slice onion into thin pieces. Peel carrot and chop into ¼ inch rounds. Set aside.

2. In a large saucepan over medium heat, add olive oil, onions, peppers, and salt. Stir to coat and let saute for 4–5 minutes stirring occasionally until onions are translucent and peppers begin to soften.

3. Add carrots, garlic, and ginger and stir to combine, letting cook for an additional minute until fragrant.

4. Add tomato paste, curry paste, and spices. Stir to combine, breaking up and lumps of paste. Let cook for about a minute, stirring occasionally, until fragrant.

5. Carefully add coconut milk and stir well. Make sure to break up any lumps of curry paste stuck to the vegetables. Add pumpkin puree, maple syrup, lime juice, and water and stir well to combine.

6. Add the can of chickpeas, including aquafaba, and mix to combine. Bring to a simmer before lowering the heat and covering. Let simmer on low for 30 minutes, stirring occasionally. Uncover and let cook for an additional 10 minutes or until thickened.

7. Remove from heat and serve over rice or on its own. Garnish with parsley or cilantro.

Active Time: 20 minutes

Total Time: 1 hour