This vegan Pumpkin Curry is perfect for fall and winter! It's full of seasonal flavors. Plus, it's not very difficult to make either. Make it to share with a loved one for a cozy night in.

Pumpkin Curry [Vegan]





For the Curry:

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves of garlic, chopped
  • 3 teaspoons curry powder (use less if you don't like too much spice!)
  • 17.64 ounces pumpkin, peeled and chopped
  • 8.5 ounces coconut milk
  • 4 3/4 ounces veggie stock
  • 1 ounce frozen spinach

For the Pumpkin Seeds:

  • 1/2 cup fresh pumpkin seeds
  • 1 teaspoon olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon sea salt

To Serve:

  • 6.35 ounces rice
  • 13.5 ounces veggie stock


  1. Preheat the oven to 392°F.
  2. To a small pot, add the rice and veggie stock. Heat over medium heat for around 12 minutes.
  3. While the rice is cooking, add the olive oil, along with the frozen spinach, onion and garlic to another pot. Fry for a couple of minutes until soft and fragrant.
  4. Add the curry powder to the pot and cook for another minute or two.
  5. Add the pumpkin to the pot, as well as the coconut milk and veggie broth. Let simmer for around 15 minutes.
  6. Meanwhile, prepare the pumpkin seeds. Wash the pumpkin seeds and dry them well by patting them with kitchen paper.
  7. Transfer the pumpkin seeds to a bowl and add the olive oil, maple syrup and sea salt. Stir well.
  8. Spread the pumpkin seeds onto a prepared baking sheet, then roast in the oven for 8-9 minutes, until golden brown.
  9. Remove the pumpkin seeds from the oven and set aside for a few minutes to allow them to cool down.
  10. By this time the pumpkin (in the curry) should be soft. Remove from the heat.
  11. Drain any excess water from the rice.
  12. Serve your curry with rice, and top with the roasted pumpkin seeds. Enjoy!