• Gluten-Free + Vegan Recipe | One-Pot Pumpkin Curry

    by Erin Griffin on December 7, 2013

    curry4 I have to sheepishly admit that, after all my anti-pumpkin antics in my last post, I felt a little guilty. Thus, you are getting a delicious pumpkin curry this month. Consider it my apology letter to pumpkins everywhere.

    Made in one-pot, and easy-to-leave-simmering all day (making your house smell curry-pumpkin-tastic), it’s a great dish to bring along to a holiday gathering. It’s easy to re-heat, warm, spicy, and filling.

    This serves about 8 people as a main dish if served over a grain (I love it over Jasmine rice). Be sure to put out bowls of the optional garnishes and let folks herb-and-spice it up to their liking.

    curry1 Ingredients:

    • 3 cups rich veggie stock
    • 2 T fresh ginger, minced
    • 4 cloves garlic, minced
    • 3 stalk lemongrass (white parts only), bruised
    • 4 red Thai chilies, stems and seed removed (more if you like it spicy!)
    • 3 cups chickpeas (cooked)
    • 1 medium sweet potato, peeled and chopped into 1” cubes
    • 1 small sugar pumpkin, peeled and chopped into 1” cubes
    • 2 T neutral oil
    • ½ red onion diced (about ½ cup)
    • 4-6 T red curry paste
    • 1 can full-fat coconut milk
    • 12 Thai basil leaves, chopped
    • 1 lime, juiced
    • cilantro, lime wedges, Sriracha, and roasted pumpkin seeds (optional garnish)

    curry2 Directions:

    • Saute red onion in the oil over medium-high heat until onion starts to brown (8-10 minutes), stirring frequently.
    • Add ginger and garlic and saute two minutes more.
    • Add the curry paste and saute for one minute more.
    • Add the veggie broth, lemongrass stalks, and Thai chilies (note: I leave the lemongrass and chilies whole as I like to remove them before serving).
    • Simmer, covered, for at least 30 minutes.
    • Add the chick peas, sweet potato, pumpkin, and coconut milk and cook on low heat for two+ hours (until chunks are tender). (You can make this dish come together more quickly if you par-boil your potato and pumpkin chunks, however I don’t mind starting this in the morning and letting it simmer all day, the house smells amazing! And if I used a second pot, I couldn’t call it One-Pot Pumpkin Curry now could I?)
    • Add the lime juice and Thai basil at the very end and cook for just a few minutes to incorporate the flavors.

    curry3 Serve over jasmine rice with fresh cilantro, extra Thai basil, Sriracha and toasted pumpkin seeds (if you were feeling ambitious and saved them from your sugar pumpkin, I use this method from Oh She Glows and it works like a charm.)

    Have you ever made curry? What’s your favorite type?

    About Erin Griffin

    Teaching and cooking are written in my DNA (thanks mom and dad). I finally relinquished myself to that fact in my early 30s and haven’t looked back. I read nutrition books for fun (like the science-y ones). I love mashing veggies for my 9-month-old while we sing along to 80s pop. And in my spare time I run The Yummy Kind, offering recipes, cooking classes, and nutrition education to anyone who wants to listen. You can find more information, and more of my recipes, at

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  • { 2 comments… read them below or add one }

    Tiana Gustafson December 10, 2013 at 2:16 am

    Thank you so much for this amazing looking recipe! I love healthy recipes and I will look forward to trying it out and sharing it with my followers at As Arnold says “I’ll be back” :) Thanks again!


    Kortney Campbell December 10, 2013 at 8:31 am

    thanks so much for reading and sharing, Tiana!


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