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Vegan Pumpkin Curry

My husband said this was the most life changing Vegan Pumpkin Curry, the best curry he ever had! Gluten free, paleo, whole30 and healthy too!
Course Dinner, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Calories 178kcal


  • 1 1/2 Tbsp Coconut oil
  • 1 Large sweet potato cut into 1/2 inch cubes (about 370g)
  • 1 Medium onion, roughly chopped
  • 1/2 Tbsp Garlic, minced
  • 1/2 Tbsp Ginger, minced
  • 4 tsps Curry powder
  • 3 tsps Cumin
  • 1 tsp Salt
  • 1 1/2 Cups Canned Pumpkin puree not pumpkin pie filling!
  • 1 cup Light coconut milk
  • 1/2 Cup Low-sodium vegetable broth
  • 1 tsp Sriracha
  • 1/2 Cup Cilantro roughly chopped


  • 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 good stir until they are well combined. Bring to a boil and boil for 3 minutes, stirring frequently.
  • After 3 minutes, cover and simmer until the potatoes are soft, 10 minutes, stirring occasionally.
  • Then, uncover and simmer for about 5 minutes,stirring occasionally, to thicken. Then, stir in the sriracha

  • Stir in the cilantro and DEVOUR!



Calories: 178kcal | Carbohydrates: 20.7g | Protein: 3.7g | Fat: 10g | Saturated Fat: 7.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.6g | Sodium: 663mg | Potassium: 176mg | Fiber: 5.5g | Sugar: 5.4g | Vitamin A: 206IU | Vitamin C: 16mg | Calcium: 7mg | Iron: 18mg