Vegan Pumpkin Curry

A delicious dish made with a quintessential harvest food
Pexels / Anna Tukhfatullina Food Photographer/Stylist

This curry recipe is beautifully warming, thoroughly cooked to support digestive health, and contains anti-inflammatory spices to help prepare the immune system for the winter season.


  • 1 head of broccoli, chopped into florets
  • 1 head of cauliflower, chopped into florets
  • 1 can of BPA-free chickpeas, drained
  • 1 can of full-fat coconut milk
  • 1 c canned pumpkin
  • 1 c vegetable broth
  • 5 cloves garlic, finely chopped
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp curry powder
  • 1 Tbsp turmeric
  • ½ inch fresh ginger, grated
  • 1 tsp cayenne pepper
  • Salt and pepper
  • ¼ c unsweetened coconut yogurt, plus rice and/or naan for serving


  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the garlic and ginger and cook for 5 minutes.
  3. Add the curry powder and the rest of the spices. Cook for another 2 minutes.
  4. Add the chickpeas, broccoli, and cauliflower. Toss to coat with the spices and cook for 10 minutes.
  5. Stir in the coconut milk, pumpkin, and broth, and simmer for 5–10 minutes until the sauce thickens slightly and the vegetables are cooked through.
  6. Top with coconut yogurt and serve alongside rice or naan.

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