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This delicious One-Pot Pumpkin Curry with Quinoa is extremely simple to make and packed full of colour, flavour and nutrients! It is gluten free, vegan, and plant-based, but sure to impress anyone!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
This yummy vegan pumpkin curry is so perfect for Halloween, fall, and winter! It is flavourful, healthy, and such a perfectly comforting food!
Because this pumpkin Indian curry is gluten free and vegan, it’s so perfect to bring to a potluck! It’s always nice to provide allergy-friendly dishes.
Even for those who don’t have dietary restrictions, this coconut pumpkin curry will be a favourite as it’s all cooked in just one-pot! It is absolutely delicious and your friends likely won’t even notice it’s vegan and gluten free!
If you are in the market for more vegan pumpkin recipes, you have come to the right place! For breakfast, try my Pumpkin Porridge. For lunch or dinner pumpkin dishes, try my Pumpkin Butternut Soup or Roast Pumpkin Salad. Or for a healthy pumpkin dessert recipe try my No Bake Pumpkin Pie.
This was inspired by my Butternut Squash Curry recipe, and pairs well with this amazing Gluten Free Naan Bread recipe.
Ingredients to make Pumpkin Curry with Quinoa
- Pumpkin – is the star ingredient in this curried pumpkin dish.
- Coconut Oil or Olive Oil – is used to fry everything up.
- Red Onion – adds a dash of colour as well as a great flavour.
- Garlic Cloves – should be crushed before using.
- Ginger – needs to be diced.
- Paprika – is a sweet flavour that can have a bit of a kick.
- Ground Coriander – is a citrusy flavour very common in curries.
- Turmeric – is a more peppery flavour that is also a main ingredient in curry.
- Cayenne – has a mild heat level along with a sweet and smoky taste.
- Cinnamon – is great in savoury dishes!
- Chilli Flakes – adds some more heat and smoke to this curry pumpkin dish.
- Tomato Puree – helps to form the base and make the perfect consistency.
- Coconut Milk – brings some creaminess to this curry.
- Tinned Tomatoes – add a nice addition of veg.
- Veg Stock – Make sure this is a good quality as it can make a big difference.
- Quinoa – adds protein in a healthy way.
See recipe card for full information on ingredients and quantities.
Substitutions
- Pumpkins – Don’t like or have pumpkins? No worries! You can always use butternut squash or sweet potato in this curry instead!
- Coconut or Olive Oil – Other oils will work as well, but may not add as nice of a flavour.
- Quinoa – This recipe also works great with rice or lentil beans. You could replace the quinoa with chickpeas for a Pumpkin Chickpea Curry. If you want to add chickpeas to the quinoa, a chickpea quinoa is also delicious!
Variations
- Spicy – If you love spicy curries, double the quantities of the spices.
- Deluxe – If you feel like getting fancy with this recipe, slice a pumpkin in half, roast it, and then place your curry inside the roasted pumpkin!
- Kid friendly – adjust the spice level to match your kids’ tastes. You may need to cut down on some of the spicier ingredients.
See this Butternut Squash and Chickpea Curry version of this recipe on my website!
How to make Pumpkin Curry with Quinoa
Step 1: Firstly, prepare the pumpkin by deseeding, peeling, and chopping it into small cubes.
Step 2: Place a large pot on the stove at medium heat and add the coconut oil, garlic, and onion along with a pinch of salt and pepper, until sizzling.
Step 3: Add all of the spices, ginger, tomato puree, and pumpkin pieces. Stir together and fry for 3-4 minutes.
Step 4: Add the coconut milk, tinned tomatoes, veg stock, and rinsed quinoa. Stir well. Reduce to a simmer and allow to cook for 30-35 minutes, stirring every 10 minutes.
Hint: Make sure to rinse the quinoa before using it.
Leftovers
Leftovers can be kept in the fridge in an airtight container for 4-5 days. They can also be frozen for 3-4 months.
Recipe FAQs
You can! I would fry up the ingredients first and then combine everything in the slow cooker.
Pumpkin curry is a mix of pumpkin, coconut milk, stock, a beautiful blend of spices, and some veg to round out the flavour and colour.
Most definitely! It’s a great source of protein and a healthier option than rice or noodles.
Any pumpkin that is good for eating works great for curry. It’s nice to use a fresh pumpkin rather than puree because you can control the consistency of the pumpkin. Sugar pumpkins and Japanese pumpkins are great choices.
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Pumpkin Curry with Quinoa
Ingredients
- 660 g pumpkin, sliced into small cubes (peeled and deseeded weight)
- 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 tbsp heaped tbsp tomato puree
- 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)
Instructions
- 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, tomato puree, pumpkin pieces and stir. Fry for 3-4 minutes.
- 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)
Notes
Nutrition
Tried this one today ans i really loved it!! Did not have quinoa so i used brown rice instead!
In my top 10 for sure!!!
Absolutely love this recipe. I used butternut squash instead. Super tasty
Thank you Beverley! So pleased you enjoyed it and butternut squash is the perfect swap 🙂