This Vegetable Pumpkin Curry Recipe is a wonderful vegan weeknight dinner idea that is fast and healthy!
If there’s one dinner idea I never get sick of, it’s anything with curry. Give me some vegetables and a curry-flavored sauce, and I’m in dinner heaven.
My husband, Tim, has never been a big curry fan. Isn’t it funny how that works? My favorite is one of my husband’s least faves. Womp womp.
HOWEVER. Lately, he’s been tolerating it more than usual. I think his taste preferences are expanding! I’m celebrating over here! 
Another thing worth celebrating is how easy this Vegetable Pumpkin Curry recipe is. I’m sure we can all use more healthy 30 minute dinner recipes in our arsenal, no?
I added some pumpkin to the sauce because…why not? It adds some extra nutrition and acts as a natural thickener. Pumpkin is a excellent source of vitamin A and also a solid source of vitamin C, calcium, and iron.
You can serve this with rice, noodles, cauliflower rice, or in a bowl all by itself.
I actually took some step-by-step pictures to show you how easy this dinner is. Let me know if you like these types of photos. It’s tricky to get them, but I’m more than willing to do the extra work if it’s helpful for you to see the process, so please let me know what you think!
How to Make Vegetable Pumpkin Curry
Step 1: Sauté your vegetables.
Step 2: Whisk the sauce together and add it to your vegetables.
Step 3: Simmer the sauce to thicken for about 5 minutes.
That’s it! See? I told you it was easy. I hope you put this Vegetable Pumpkin Curry into your dinner rotation soon.
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Vegetable Pumpkin Curry Recipe
- Total Time: 27 minutes
- Yield: 4 servings 1x
Description
A mixture of vegetables is sautéd and then topped with a pumpkin curry sauce–this is a healthy and easy weeknight dinner idea. Serve it with rice, noodles, or by itself!
Ingredients
- 1 tablespoon avocado oil
- 1 large yellow onion, chopped
- 1/2 green cabbage, chopped
- 2 cups cauliflower pieces, chopped
- 2 cups small pieces broccoli florets
For the Pumpkin Curry Sauce
- 1 (15 ounce) can pumpkin puree
- 1 (15 ounce) can coconut milk (I prefer full fat, but lite should be fine)
- 1/2 cup water
- 2 tablespoons curry powder*
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Heat the avocado oil in a large skillet. Add the onion and cabbage and cook until softened, about 5 minutes.
- Add the cauliflower and cook another 5 minutes.
- Add the broccoli and season all the vegetables with a little salt and pepper. Continue to cook another 4-5 minutes.
- Meanwhile, in a medium bowl, whisk together the pumpkin, coconut milk, curry powder, ground ginger, salt and pepper.
- Add the sauce to the pan of vegetables and stir to combine. Bring the mixture to a simmer and simmer until the sauce thickens slightly, about 5 more minutes. Serve over rice, cauliflower rice, or alone. Enjoy!
Notes
* I use a mild curry. If you use a spicy curry, you may want to adjust the amount you use based on your preferences.
- Prep Time: 7 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 255
- Sugar: 11.25 grams
- Fat: 16.5 grams
- Carbohydrates: 23 grams
- Fiber: 12.5 grams
- Protein: 5 grams
If you make this Vegetable Pumpkin Curry Recipe, I would LOVE to see it! Share it on the wall of the Happy Healthy Mama Facebook page or your Instagram and tag me @happyhealthymama! 🙂
Would you like to save this recipe for later? Here’s an image to save to your Pinterest recipe board!
Love this simple curry recipe! Since I didn’t have coconut milk on hand, I substituted coconut cream and it worked very well for the sauce. I usually use fresh veggies but needed to use up frozen vegetables (stored from pandemic buying!) and this recipe was ideal! I also added chick peas for protein. I’ll definitely make it again!
★★★★★
This dish was so underwhelming. Followed the directions and was a total flop. It needed more salt, some brown sugar, more curry, cumin, some cayenne, a protein like chick peas or beans and maybe a side of Nann-bread.
Better luck next time when I totally revamp it.
Delicious and super nutritious! I ate it alone and found it satisfying but it would definitely pair well with tofu, chickpeas, and the noodles or rice you mentioned. Thank you!
★★★★★
Hi! I made this the other night and it was delicious, I want to make it again for work! How long will it last in the fridge and how would you recommend heating it up?
It will last for 4-5 days in the fridge. I would reheat with a microwave or on the stovetop.
I made this today and it’s delicious. Thank you for the recipe! I used celery and carrots in place of the cabbage and added cumin and a bit of brown sugar.
★★★★★
Thanks for the feedback!
The vegetable soup looks delicious and very delicious
★★★★
Great recipe!I used lite coconut milk and added some cayenne for an extra kick. I also added in tofu for a boost of protein. Thank you for sharing!
★★★★
Thanks for the feedback, Magda!
Hi, this looks absolutely delicious but I have one question. Do you use curry powder or curry paste? Thanks for letting me know!
Curry powder! I will clarify that in the recipe. Thanks. 🙂
I made this last night and it was absolutely delicious! Thanks from Fiji ??
You’re welcome!!
So happy to hear that! Thanks for your feedback. 🙂
This was another amazing dish!!! My new question to my family is (in a really sweet tone)
“who wants to live life to the fullest and try something new?” My 2 and 4 year old sorta ate it but that’s how they eat everything.
It was awesome and my husband dubbed it a keeper!
I LOVE what you say when introducing new foods! I’m going to have to try that! 🙂 “Sorta ate it” is basically how my kids are. If they sorta eat something, it’s a win in my book. Thanks for your feedback!
Looks yum. I definitely find the photos helpful…though not critical. Thanks!
Thanks for the feedback!