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Vegan Pumpkin Curry

Vegan Pumpkin Curry with pumpkin puree, butternut squash, and plenty of vegetables! This hearty, comforting curry recipe is quick and easy to make and a lovely meal for fall.

Vegan Pumpkin Curry - thick, creamy Thai pumpkin curry with vegetables is an amazing healthy vegan dinner recipe

For those evenings you’re on the prowl for a fall-infested meal that makes you feel super cozy and satisfied, I have JUST the thing!

You guessed it – Pumpkin Curry.

Butternut squash makes this vegan curry recipe extra comforting and with that fall appeal. The sauce turns out ultra thick and flavorful with pumpkin puree, and curry paste ensures you’re still receiving that authentic curry flavor.

Two of my favorite features? This curry comes together lightning quickly, AND it is super versatile. You can change up the curry paste (I go with red curry paste, but you can use your favorite!), add, subtract, swap vegetables to your heart’s delight, add plant-based or animal protein…Plenty of room for adaptation!

Vegan Pumpkin Curry - silky smooth luscious pumpkin curry with vegetables is an amazing healthy vegan dinner recipe

Here’s what you need to make this thing happen!:

Ingredients for Vegan Pumpkin Curry:

Sauce: Coconut milk, pumpkin puree, curry paste (red, yellow, or green!), fresh ginger, pure maple syrup, pumpkin pie spice (this is optional), and liquid aminos (or soy sauce). This combination results in silky-smooth curry sauce that is nice and thick and inviting.

Vegetables: Onion, garlic, butternut squash, broccoli, yellow squash, carrots, and peas. You can get creative with which vegetables you use! I adore this combination because it results in plenty of flavor, varying textures and lots of color (i.e. variety).

How to Make Vegan Pumpkin Curry:

Add all of the ingredients for the sauce to a saucepan and bring to a full boil. Reduce the heat to a simmer and cook at a gentle bubble, stirring occasionally, while you prepare the rest of the recipe.

Chop all of the vegetables.

Heat the coconut oil (or avocado oil) in a large skillet. Sautee the onion, garlic, and butternut squash. Cook, stirring occasionally, until vegetables have begun to soften, about 3 to 5 minutes. Add the remaining vegetables and cook, stirring occasionally, for 2 to 3 minutes.

Transfer the sauce to the skillet and bring everything to a boil. Reduce the heat to a simmer and cook until vegetables have reached desired done-ness (you’ll want the butternut squash to be very soft), about 10 to 15 minutes.

Serve with steamed rice, and enjoy!

Vegan Pumpkin Curry - Thai curry with butternut squash, pumpkin puree and vegetables is a healthy vegan meatless dinner recipe

Tips for Preparing This Recipe:

Butternut squash can be quite the time commitment to peel and chop. If you can find frozen chopped butternut squash in the freezer section or fresh chopped butternut squash in the produce section of your grocery store, it will save you some time.

Recipe Adaptations:

  • Add 1 to 2 tsp fish sauce if you aren’t vegan.
  • Replace the butternut squash with any winter squash, yukon gold potato, or sweet potato.
  • Mix it up by incorporating your favorite vegetables!
  • Add 2 tablespoons of creamy peanut butter to the sauce  for an ultra thick, sultry sauce!
  • If you aren’t vegan, you can add 1 large chopped chicken breast, and/or shrimp to the curry for a protein-packed version.
  • Add 1 can of garbanzo beans for added plant-based protein.

What will you put in your pumpkin curry??

Thai Vegan Pumpkin Curry - Vegan curry recipe with butternut squash, carrots, broccoli, zucchini and pumpkin puree with coconut milk sauce

More Vegan Curry Recipes:

You put the pumpkin in the coconut and mix it all up 😀

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Vegan Pumpkin Curry - silky smooth luscious pumpkin curry with vegetables is an amazing healthy vegan dinner recipe

Vegan Pumpkin Curry

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Vegan Pumpkin Curry recipe loaded with vegetables for a hearty, filling healthy dinner

Ingredients

Pumpkin Curry Sauce:

Vegetables:

  • 2 Tbsp coconut oil, or avocado oil
  • 1/2 cup yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups butternut squash, peeled and chopped into cubes
  • 1 large carrot, peeled and chopped
  • 1 crown broccoli, chopped into florets
  • 1 medium yellow squash, chopped
  • 1 medium zucchini squash, chopped
  • 1 cup peas, canned or frozen

Instructions

  1. Add all of the ingredients for the sauce to a saucepan and bring to a full boil. Reduce the heat to a simmer and cook at a gentle bubble, stirring occasionally, while you prepare the rest of the recipe.
  2. Chop all of the vegetables while the curry sauce is cooking.
  3. Heat the coconut oil (or avocado oil) in a large skillet. Add the onion, garlic, and butternut squash and cook, stirring occasionally, until vegetables have begun to soften, about 3 to 5 minutes. Add the remaining vegetables and cook, stirring occasionally, for 2 to 3 minutes.
  4. Add the sauce to the skillet and bring everything to a boil. Reduce the heat to a simmer and cook until vegetables have reached desired done-ness (you’ll want the butternut squash to be very soft), about 10 to 15 minutes.
  5. Serve with steamed rice, and enjoy!

Notes

Nutrition Facts calculated for the curry only (not including rice)

Nutrition Information
Yield 4 Serving Size 1 serving
Amount Per Serving Calories 290Total Fat 19gUnsaturated Fat 0gCarbohydrates 27gNet Carbohydrates 24gFiber 5gSugar 12gProtein 3g
Vegan Thai Pumpkin Curry with Butternut Squash - a quick and easy fall-inspired Thai curry recipe packed with vegetables

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Denice Swinnen

Friday 8th of October 2021

This was yummy, but I had to add another tablespoon of the curry paste and cook it a lot longer for the squash to cook through. Also, prep time was a bit longer than 10 minutes to clean and cut up all the veggies, but well worth it!

Julia

Sunday 10th of October 2021

Thanks so much for the feedback, Denice! xoxo

Frances

Thursday 7th of October 2021

This was very good recipe full of veggies. The sauce was very good and subtle in flavor. I used two tabs of thai red chili past but next time will go for three. I used tamari but only one tab,and pacific light unsweetened coconut milk to cut fat and calores which I prefer to do in recipes. I varied the veggies as to what I had on hand and used broccoli, cauliflower, carrot, red bell pepper, peas, and added cilantro and thai basil cashews with a squeeze of lime. I had my own home cooked pumpkin which was great to use in this recipe. A favorite.

Julia

Friday 8th of October 2021

I'm so thrilled you enjoyed the recipe, Frances! Thank you so much for sharing your changes and for the feedback :) xoxoxo

Connie

Wednesday 11th of November 2020

Julia, this is really good! I wasn't sure about the pumpkin pie spice, but I used it anyway. It's just the right amount of spice. It takes awhile to chop all the veggies, but it's worth it! The only thing I did differently was to use red onion instead of the yellow as I had some to use up.

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