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Creamy Coconut Pumpkin Curry

Creamy Pumpkin Coconut Curry

This curry is super easy to make and is a big enough batch that it will last you all week long.
5 from 2 votes
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Course: Dinner
Cuisine: Asian-Inspired
Keyword: dairy-free, Recipe, Vegan, vegetarian
Servings: 6 servings


  • 1/2 TBLS coconut oil⁣
  • 1 1/2 tsp turmeric⁣
  • 1 1/2 tsp coriander⁣
  • 1 1/2 tsp curry powder⁣
  • pinch cayenne⁣
  • 1 1/2 tsp garlic powder⁣
  • 1/2 tsp ground ginger⁣
  • 1 tsp cumin⁣
  • 2 bay leaves⁣
  • sea salt & cracked black pepper⁣
  • 1/2 TBLS apple cider vinegar ⁣
  • 1 can pumpkin puree⁣
  • 1/2 cup diced white onion⁣
  • 2 medium carrots chopped⁣
  • 1 cup white sweet potato⁣ cubed
  • 1 yellow or orange bell pepper sliced⁣
  • 1 jalepeno chopped (seeds removed)⁣
  • 1 cup of broccoli florets⁣
  • 1 cup cauliflower florets⁣
  • 1/2 cup frozen peas⁣
  • 1 can of garbanzo beans rinsed and drained⁣
  • 2 cans of full fat coconut milk⁣
  • 1 large handful of rinsed kale roughly chopped⁣
  • cilantro for garnish
  • a handful of roasted acorn squash sliced⁣ optional


  • Heat your coconut oil on medium heat. Add your onions, carrots and jalepeno along with a pinch of sea salt and pepper, and your turmeric, cayenne, cumin, coriander, ginger, curry powder, and garlic powder. Saute in medium until onions are translucent.
  • Add apple cider vinegar and deglaze the bottom of the pan. Add your pumpkin puree and coconut milk and stir until combined.
  • Bring to a low boil and add in your bell pepper, sweet potato, cauliflower, garbanzo beans and broccoli and season with a pinch more of sea salt and black pepper. Reduce heat to med low and cook for 20 mins.
  • Add your kale and frozen green peas and cook for another 20 mins.
  • Serve with Jasmine rice and garnish with fresh cilantro. ( I added some roasted acorn squash as well because I had some leftover, but this is just optional). Enjoy! ⁣ ⁣
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