This fragrant Indian-inspired one-pot pumpkin curry is super creamy (using fresh or canned pumpkin purée) and loaded with veggies for a healthy, comforting, and satisfying vegetable curry! Even better, this recipe is naturally dairy-free (vegan), gluten-free, and can be cooked on the stovetop or in an Instant Pot!
Pumpkin puree: Use store-bought or homemade. For homemade, slice the pumpkin in quarters, scoop out the seeds, and peel the skin. Then rub with a little oil and bake at 400F/205C for 40-60 minutes, or until tender. If you want to make a chunky pumpkin curry, chop the pumpkin into wedges then 1-inch pieces before baking (and reduce baking time to around 30 minutes). When cooked, transfer the pumpkin to a blender/food processor to process until smooth (keep some chunks to one side for a chunky version).
Vegetable broth: Depending on your pumpkin puree, you will need to add less vegetable broth (if the puree is runny). Mine was quite firm, so I added 1 cup (check the step-by-step photos and video in the post).
Canned coconut milk: For a creamier, richer curry, you can add more coconut milk and reduce the vegetable broth accordingly. Use a dairy-free cream (like oat cream or soy cream) if you don't like the coconut taste.
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.