Pumpkin & Quinoa Curry

Pumpkin & Quinoa Curry

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Delicious pumpkin & quinoa curry that is the perfect halloween/winter dish for the cold evenings ahead!

It is gluten free, vegan, plant-based, extremely simple to make and packed full of colour and flavour.

Pumpkin & Quinoa Curry

If you feel like getting fancy with this recipe then roast a pumpkin by slicing in half and place your curry inside of it for halloween!

Roasted Pumpkin

If you try this Pumpkin & Quinoa Curry let me know!

Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames . I absolutely love seeing and sharing your recreations!

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Pumpkin & Quinoa Curry Pin

Pumpkin & Quinoa Curry

Pumpkin & Quinoa Curry

Gluten free, vegan, dairy free, egg free, refined sugar free
5 from 2 votes
Print Pin Rate
Course: Dinner
Cuisine: British
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 people
Author: James Wythe


  • 1 heaped tbsp coconut oil or olive oil
  • 1 red onion diced
  • 2 garlic cloves crushed
  • Thumb size piece of ginger diced
  • 1/2 tsp paprika
  • 1/2 tsp ground coriander
  • 2 tsp turmeric
  • 1/2 tsp cayenne
  • 1/2 tsp cinnamon
  • Pinch chilli flakes
  • 2 heaped tbsp tomato puree
  • 660 g pumpkin sliced into small cubes (peeled and deseeded weight)
  • 1 can coconut milk
  • 1 can tinned tomatoes
  • 500 ml veg stock good quality
  • 200 g quinoa rinsed in cold water (roughly 3/4 cup)
  • 2 large handfuls of fresh spinach


  • Start preparing the pumpkin by deseeding, peeling and chopping into small cubes
  • Place a large pot on a medium heat adding the coconut oil, garlic and onion with a pinch of salt & pepper until sizzling
  • Add all the spices along with the fresh ginger and tomato puree and mix well
  • Now add the pumpkin pieces to fry for a 3-4 minutes, making sure to mix into the spices
  • Add the coconut milk, tinned tomatoes, veg stock and rinsed quinoa and stir well
  • Reduce to a simmer for 30-35 mins (stirring every 10 mins)
  • Finally add the spinach and simply stir it through, it’s now ready to serve!


Tip: Don’t like or have pumpkins? No worries, you can always use butternut squash or sweet potato in this curry instead!
Tip: If you love spicy curries then just double the quantities of the spices!
DID YOU MAKE THIS RECIPE?Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!

Fancy another comforting curry then try my Butternut Squash & Coconut Dhal 

Make sure to follow me on Instagram @healthylivingjames Facebook @healthylivingjames Twitter @healthylivingJW or Pinterest @healthylivingjw for daily allergy free food inspiration. 

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