Vegan Pumpkin Curry


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Malaysian Pumpkin Curry Vegan Vegetarian Recipe

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3 SAVORY Vegan Pumpkin Recipes (in One Pot!)

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Vegan Pumpkin Curry Here’s the easy weeknight vegan pumpkin curry recipe you’ve been looking for! It’s super comforting, with a Thai yellow curry coconut broth and plenty of hearty fall vegetables. Serve over steamed jasmine rice for a satisfying plant-based and gluten free dinner. Instructions Heat the olive oil in a pot over medium heat. Add the shallot with a pinch of salt, and stir frequently until starting Stir in the coconut milk, pumpkin puree, and chickpeas, and bring a boil.

Reduce the heat, stir in the broccoli, and Serve hot, with rice or other accompaniments. Next, add the pumpkin, coconut milk, broth, honey, curry powder, remaining teaspoon of salt, lime juice, smoked paprika, pumpkin pie spice, and black pepper to the pot and stir to combine. Bring the curry to a simmer and continue to simmer covered for 10 minutes. Add the roasted sweet potatoes and broccoli to the pot and stir to combine.

Preheat oven to 220C/200C fan/400F. Arrange the pumpkin cubes on a baking tray and season with salt and pepper. Drizzle with 1 tbsp olive oil and bake for 30-25 minutes. Heat 1 tbsp oil in a large pan over a medium heat.

Add the mustard and seeds seeds and leave until they start popping. Stir in the curry paste, pumpkin, coconut milk and soy sauce and bring to a gentle simmer. Cut tofu into 1/2-inch cubes and stir into the skillet.

Cook for 3 minutes. Add the spinach, salt and pepper, and cook another 3–5 minutes or until spinach is. Pumpkin Lentil Curry with Spinach This easy vegan pumpkin lentil curry with spinach is ready in under 30 minutes. It’s made with coconut milk for a. How to make Indian style Vegan Pumpkin Curry (step by step pics) 1)Wash and peel the pumpkin and cut them to bite size cubes.

2) Heat the coconut oil in a large pot in medium heat. Add the cumin seeds and the cinnamon stick and fry for twenty seconds. Vegan Pumpkin Curry Get your pumpkin fix on with this Thai Pumpkin Curry. It is filled with fresh pumpkin, tofu, and red bell peppers and served with rice for a delicious and easy meal any day of the week. 5 from 1 vote.

If you’re roasting the pumpkin, simmer the sauce for about 10 minutes. Taste and adjust spicing if needed. I added a bit more salt and a 2 teaspoons of maple. Heat coconut oil over med/high heat in a large pan. Add the chopped potato, onions, ginger, garlic, curry powder, and cumin and cook for 8-10 mins, until they are fragrant and begin to brown.

Add the pumpkin, coconut milk and broth. Give them a.

List of related literature:

Sauté pumpkin and red curry paste until it starts to catch on the saucepan.

“4 Ingredients Gluten Free” by Kim McCosker, Rachael Bermingham
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Add the ground masala to the cooked pumpkin.

“Rasachandrika: Saraswat Cookery Book with Notes and Home Remedies, Useful Hints and Hindu Festivals” by Saraswat Mahila Samaj (Bombay, India)
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Add the mashed sweet potato, beans, lime juice, almond butter, soy sauce, 2 tablespoons (30g) hot water, curry paste, basil, coriander, and salt to a food processor; process for 3 to 4 minutes or until very smooth.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
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Combine 1/4 cup of the minced carrot (reserve the rest), the cashew butter, collagen peptides, pumpkin pie spice, and stevia in a medium-sized mixing bowl.

“Keto Quick Start: A Beginner's Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes” by Diane Sanfilippo
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Add to pumpkin curry.

“Recipes of the Jaffna Tamils: Odiyal Kool, Kurakkan Puttu, and All That-” by Rani Thangarajah, Nesa Eliezer
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Add the lamb, followed by the curry powder, cumin, turmeric, and cayenne pepper, stirring all ofthe ingredients together.

“AARP The Inflammation Syndrome: Your Nutrition Plan for Great Health, Weight Loss, and Pain-Free Living” by Jack Challem
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Ingredients: Curry: Incl. tofu, pears, hazelnuts, raisins, tamari, lemon juice, wheat flour, and salt.

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“Cookery and Dining in Imperial Rome” by Joseph Dommers Vehling, Apicius
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Add curry leaves, cinnamon, turmeric powder, coriander powder and cumin powder.

“Sanjeev Kapoor's Khana Khazana: Celebration of Indian Cookery” by Sanjeev Kapoor, Alyona Kapoor
from Sanjeev Kapoor’s Khana Khazana: Celebration of Indian Cookery
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Add the pumpkin seeds and ginger and stir to combine.

“Low-FODMAP and Vegan: What to Eat when You Can't Eat Anything” by Joanne Stepaniak
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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Great video and i just subscribed especially as you are vegan and oil free. I grow my own pumpkins and just started to make my own puree and freezing it. It is so easy and fun and this is the first recipe that i will try. Can’t believe all the comments about pumpkin puree and the efforts to make it, so why bother subscribing or watching cooking videos? I live in Australia and its not a big thing here and i would not buy it anyway not knowing what additives are put into it. Health should be a priority for yourself and your family and now at the age of 65 i am learning from young people like Caitlin. I think i was born 40 years too early with the lazy too much trouble / effort required to cook and eat healthy.

  • i eat my curry with flatbread i think it goes better with it than rice also pumpkin curry for me �� is totally different. whole pumpkin, oven raosted, chickpeas, different indian spices, coconut cream-milk, carrots, ginger and yeah thats pretty much it

    i like the idea of paprika in it but the spinach turned me off. but whatever! bon appetit

  • The recipes look scrumptious. I was grocery shopping yesterday at Walmart and searched for pumpkin purée but couldn’t find any. I looked on three different aisles. I guess I’ll have to try another store. I’m not vegan but I love any savory foods that have pumpkin in it.

  • What a great video! You have been missed. This is perfect for fall and I’m excited to try this. I love that your outfit matched the pumpkin too:)

  • Yum!! I think I need to make that pumpkin pasta ASAP �� It reminds me of your mushroom stroganoff that I’m literally obsessed with I can’t wait to give it a try! Thanks for another great trio of recipes! ��xx

  • This pumpkin pasta dish is so good!! I’m not a vegan, and neither is my boyfriend, but we both loved this dish! I will note I used chicken bouillon & omitted the lemon + shallots, but it was still incredible. I followed the recipe on her blog which is in a different order of operations and doesnt specify to keep the lid off the whole time. As a result I had to boil my pasta a few extra minutes at the end to reduce the sauce. I just wanted to point out these small discrepencies so no one makes the same mistake I did/thinks you need all the exact ingedients to make this recipe. It was so good & I already cant wait to reheat this for lunch tomorrow.

  • Yay, a new video! Welcome back, beautiful. I cant wait to try this new recipe. I have two pumpkins sitting on my counter that need to get used up I know what to do with them now!

  • I’m really glad I found your channel. Your videos tend to relax me and the recipes are great as well. I’m not a vegan and I’m no longer a vegetarian but I’m still not big on any meat products. (chicken and fish-sometimes) I prefer good recipes made creatively with veggies and you sure are really good with that! I also like the way you teach substitutes for dairy. I may just end up a vegan after all. Btw, I prefer savory anything over sweet any day of the week. Thanks for your channel:)

  • I like the pumpkin soup concept because it seems easy to make and one of my favorite soups pre vegan was a Panera soup that was full of heavy cream. Thanks for the ideas!

  • Hi! So I’m wanting to start something in the vegan online community, with big youtubers giving their opinions on some huge controversial vegan topics like:
    Are you pro-life? (Most omnivores assume vegans must be, or else they’re ‘viewing animal lives above humans’).
    Is it anti-vegan to buy leather and wool second hand? Or anti-vegan to keep wearing something that’s leather if you’ve had it for years as opposed to throwing it out?
    Is honey really that bad?
    Would you go to a zoo?
    Horse riding?
    If you accidentally buy something with a bit of egg/ milk in it, should you eat it or throw it away?
    Are oreos vegan?
    Can you consume things with palm oil in it? (Due to severe deforestation).
    Should you feed your dog/ cat a vegan diet? Is it anti-vegan if you don’t?
    Would you marry a non-vegan?
    Can someone love animals/ be an environmentalist without being vegan?
    Opinion on junk food vegans?
    Is it okay to eat e.g fries at a huge burger chain like McDonalds?
    Thoughts on vaccines?I was hoping the big vegan youtubers would cover these so as to help newbies figure out their own opinion of them, as well as showing some diversity.
    Thanks in advance!:)

  • I have never eaten Pumpkin except for the seeds and as it is only available in the Autumn up to October I would be restricted to just eating it then. So I would probably replace it with Butternut squash during the rest of the year.

  • Yum!! I also love your Chipotle Pumpkin Chickpea Curry from last year! It’s one of my favorite dishes, and I make it all fall/ winter. ����

  • Can you prepare some recipes with real pumpkin next time? I don’t want to go through the effort of making my own purree and it’s not really a thing you can buy in europe:)

  • Why does every vegan cooking channel nowadays sautee stuff in water??!!! Too much oil phobia or what??? There is nothing wrong with a drizzle of oil come on now!!

  • i actually don’t feel like pumpkin has any flavor, but i love how versatile it is because of that fact! great for egg replacers in baking, bases for pasta sauces and curries (like what you just made), awesome in oatmeal, great on toast…wow seems like endless possibilities honestly!!

  • I made the pumpkin curry about an hour ago… OMG ��������. It’s soooo delicious! Thank you for sharing this!!! Sooooo surprisingly delicious!!!! It’s part of my meal prep this week!

  • Made the curry and pasta today for meal prep today. They are both delicious. Topped my curry with some crunchy pepitas. I’ll definitely be making these again! Think I’ll take the pasta to my in-laws for thanksgiving this year.

  • As a US citizen living in Austria (with nary a blender nor an oven), pumpkin purée is one of very few North American things I really miss! (And yes, one of the others is pumpkin pie…)

  • Oooh, i have the ingredients for the soup. May try that this week! I used to love the spicy pumpkin soup Whole Foods had, but I haven’t seen it in years.

  • The availability of pumpkin in the US being better than in other countries is probably due to the fact that pumpkin is a traditional American food, pumpkin being indigenous to North America. Pumpkin desserts especially are an American holiday tradition. So I hope that helps to explain why pumpkin is overabundant in the US, and not as commonly found in other parts of the world. (Bonus fun fact: some parts of the world refer to multiple kinds of winter squash as “pumpkin,” not just what most would call a pumpkin!)

  • Why not make this in the Instant Pot? I love my IP and I just cool it and then put a lid on it and put it straight into the refrigerator. I don’t like doing dishes either. LOL PS Loved loved loved the chole recipe. Would appreciate more Indian vegan IP recipes. OOXXOO Linda

  • Great recipe, Nisha. I have never cooked with a whole pumpkin, but I now feel confident enough to try it. I’m glad to see your videos again too, keep up the wonderful content.

  • I love your recipes Caitlin! I made the pasta and the soup for my non-vegan family and they loved it! I’m making the curry this weekend ��

  • It all looks so good. I’m trying to imagine what it tastes like bit it seems there has been no salt to taste added…..amd since I use salt when I cook, I’m finding it hard to imagi e cooking without it

  • I LOVED the chipotle pumpkin soup! I made it earlier this week (saw the idea on your instagram before you put this video out), and it was great to pack up and bring to work with me too. Thanks!

  • I’ve never tasted pumpkin my entire life, and we don’t have canned pumpkin here. HOWEVER since it’s October, some bigger grocery stores have pumpkins for sale so yesterday I bought one and now it’s sitting there on my counter and I literally have no idea how to approach it. Cutting it? No idea. De-seeding? Nope! Do you take off the skin or eat ot? Don’ t ask me! But once I do find out, I will come back and I WILL MAKE THAT PASTA!

  • it’s so true what you said in the beginning of the video…and also kind of ironic. people don’t want to be considered stereotypical, therefore they stay away form things that are considered a trendy, corny, or silly stereotype. Only by doing this, they are accepting the inevitable truth that they, in fact, are a stereotypical person because they care what others think. life is crazy! ��

  • Is it okay to use sweet potatoes instead of pumpkin in these recipes? I prefer the flavour of sweet potatoes and I find that its much easier to turn into puree than pumpkin anyway because canned pumpkin isn’t really a thing in the UK as far as im aware.

  • Thanks for making an interesting video. I am going to try this recipe. Need to find out where to get the powdered coconut milk powder.

  • Oh Nisha! Just a request since I don’t have an instant pot, are you able to provide estimated cooking times in a slow cooker as another option? I would greatly appreciate it so I could cook more of your recipes! Thanks and sending love your way!

  • There is a youtube channel that is reposting your videos Nisha (and the videos of other vegan youtubers).

    Stolen 3 pasta recipes video:

  • Thank you girl!! These ideas are gone be great to try! Good thing I found this cuz I got a pumpkin that I knew I would find a poppin’ vegan recipe to use it with and these ideas are gonna be great! You’re doing awesome!!

  • Wait you thru me with the farting bit lol does the instapot help with reducing gas with legumes? I want to eat more beans but I HATE feeling bloated and gassy

  • I just discovered your channel this morning. I am absolutely LOVING it. Great recipes, really nice flavor combinations, easy to follow, original, creative and inspiring! How did I not find your channel earlier?!�� can you also give us more about your story from transitioning from an attorney to being inspired to shift to being a vegan and a blogger? You’re energy and light is lovely! Happy Holidays!! ��������

  • All looked good, but I think the pumpkin �� pasta would be my first choice. I mostly eat sweet pumpkin but I like more savory dishes.

  • I’m curious if roti is made differently across cultures. Some restaurants have the flaky roti and others have the chewy rotis. I like both, but I’m gluten free now so I’m making a sweet potato gluten free version. Looking forward to making this pumpkin curry today.

  • Also can I just say this channel in general (and you) is a hidden gem!! There are so many moments I actually laughed at (the coconut cream ambushing you like it ambushes all of us, the bashing of the lemon grass, the “wooo! steam bath” moment I can’t wait til you’re a viral cooking channel, it’s gonna happen queen!!

  • Thank you so much for sharing this recipe! I’ve been wanting to cook with pumpkin more and just eat more of it in general, and this is the only recipe I found that isn’t pumpkin soup, pumpkin pie, or pumpkin and apple dog treats. Looks delicious! Can’t wait to try it. Instant subscribe.:)

  • Love ❤️ ur videos god bless you always didi May all your dreams come true looking forward to seeing your videos everyday please be safe Di ❤️��

  • This looks amazing ����… I will definately make it soon… just hope I can easily find coconut milk powder…if not, no worries…yeay for online shopping��. And yes, yes, yes please post yoyr roti recipe. My Dad is from Trinidad and my Mom is from Dominica. I grew up on roti but have never tried making it. Thank you for sharing your wonderful talent with the world ��‍������

  • Looks beautiful!!! Definitely wanna try. How would you make it with pumpkin: cut the flesh into cubes? Also would appreciate written recipes in the description box to refer back to later:p

  • I’ve been watching your videos as I’m looking for more vegan options. I love the funny little quips in this video! Haven’t seen them in many of your videos and they’re great! You should keep doing them! �� I like your channel, have been getting some good recipes so thank you!

  • I did it and it was not a big succes, even though I am a sucker for those types of curries. My pumpkin was way too cooked, it became a pumpkin sauce as soon as I stirred. Also I had to send the pot for an extra 5 minutes because chickpeas were still not cooked… taste was good eventually, but texture not happening.

  • Can you do a video dedicated to squash? Preferably butternut squash, I want to convince my mum to love it �� just a bunch of yummy great recipes and maybe tips?

  • I have saved my wallet AND my health by regularly eating beans and rice almost daily (with veggies, of course!). They’ve also helped me with a lot of bowel issues. Truly an incredible blessing. Thank you so much for this recipe! I can’t wait to try it out!

  • Are your recipes easily halved? I only ask because I just ordered a 3 qt Instant Pot and was very excited to binge your videos and recipes. I just realized they are for 6 qt IP. Can’t wait to try out your recipes and order your cook book! Also, will it be available in Kindle edition?

  • I’m not a vegan but having been watching some of your videos today with interest. I’m going to start off with one vegan day per week and see where I get from there.

  • I recently bought a pie pumpkin in hopes of making a savory recipe. It’s been sitting on my counter for 2 weeks and this inspired me to start cooking!

  • Oohperfect recipe since squashes and gourds are in seasonI’m officially inspired to play around in the kitchen and make my own versiongreat video as always, nice to see you on here again��✌️��☺️

  • Ok, so your mushroom stoganoff pasta has been my go to comfort food these last months. I think the one pot pumpkin pasta will be a close second from now on.

  • Hi Nisha! Curious about that project you mentioned. Could it be a cookbook? 😉
    I was wondering how long do you think it would take to cook this in a normal pressure cooker.
    As far a suggestions for future videos how about some freezer friendly meals (maybe some falafel, burguers, etc)?
    Thank you!

  • Great recipes! I love how you show all of the ingredients at the beginning. All of the recipes are simple and easy to follow instructions. Thanks!

  • I just got an instant pot for my birthday and so far I’ve only used it to make plain beans and oats, but this is so much more exciting! thank you for the recipe, it looks so tasty and satisfying!

  • The farting comment was so confusing, lol. I had to listen to it a few times and I still not sure what your point was. If you cook them from dried does it cause less gas than canned?

  • Cashews a nice touch. Have toasted almonds but now must try cashews. I’m kind of nuts with the winter squash. Don’t need sweet, any winter squash recipe make me excited:) We live in MA so we have a huge variety of kinds to choose from at all the farmstands. Just cooked a Red Kuri and a Long Island Cheese yesterday, plus lots of butternut this week.
    Made a similar pumpkin pasta this week, but one pot? Must do this, love to save dishes and I tend to overcomplicate everything. And in one pot means the flavor really soaks into the pasta-yum!

  • I ended up using my Jack o lanterns to make Pumpkin Purre from scratch and was trying to find a way to use up the excess amount I made. Thank goodness you have some delicious recipes that I can try and experiment. You are truly a life savor.

  • Oh my gosh just found your channel and everything looks delicious!! Why on earth you don’t have more subscribers is beyond me though!! I’m currently trying to decide which recipe I want to try tonight!!

  • Made this tonight we didnt have nutmeg so we left that out and instead of Meso paste we added a soy sauce alternative. It was so good and reminded us of a comforting hamburger helper. Thank you so much for this recipe. My husband loves you now:)

  • Such a good idea to start with a rue and add more flavour to it, instead of keeping it a plain white sauce. Making this tonight! Yumm!

  • YUMMM! I just made a recipe relatively similar to that soup but…. I gotta make the curry and the pasta. I’m a curry fiend and I need to mix it up!

  • The secret ingredient!!!!! Can it be substituted???? ������ cornflour, something coconut and maple syrup? ������ idk but I will try something! And see how it goes lol

  • That looks so tasty and creamy! I’m with you about washing the dishes, that’s my least favorite part of the process but the food is all worth it:)

  • Yum looks delicious i am making this soon love pasta drooling over my samsung galaxy j4 love your recipes making me hungry Thanks Ramya

  • isn’t it faster to cook pasta and sauce separately then just combine it like most of other pasta dishes. Probably you can finish in about 10-12 minutes

  • Looks so good I have to try it this weekend!! Normally I only buy coconut milk in full fat variety and just mix a third of that can with 2 parts water to make homemade “lite” coconut milk. Just saves a little cash:)

  • Dishes are the bain of my existence. I could and do stand cooking for hours, but I don’t enjoy the clean up. Going to make this tomorrow since I have all of the pumpkin in the house right now. I only have full fat coconut milk, so I’ll add a touch of water.