If fall has a flavor, this pumpkin curry is IT! Using simple ingredients starting with pumpkin, butternut squash, broccoli, carrots, garlic, onions, mushrooms, ginger, chickpeas, maple syrup, vegan red Thai curry paste, spinach, and coconut milk, you can have this delicious curry done in your Instant Pot or on the stovetop in just 20 minutes! Let’s cook!
Pumpkin Curry-Add Butternut Squash
Not only do I love the nutty flavor of butternut, but I also wanted the sweet, creamy, and unforgettable taste of pumpkin so I used canned pumpkin puree and fresh butternut squash. While most recipes call for one or the other, I decided to use both! After the curry was finished, I added some fresh, hot, and sticky brown rice to make it a complete meal! If you’re in a rush, you could use pre-cooked brown rice like this here.
Steps to make Pumpkin Curry
This pumpkin curry is one of those, “dump and go” dishes that I NEED as a mom of three kids!
- Prepare your veggies-I used canned pumpkin and fresh butternut squash which takes a few minutes to cut up or you could buy the frozen chunks. For the rest of the veggies (broccoli, onions, and carrots) you can cut up fresh as I did, or make it easier and grab a bag of the frozen veggie medley!
- Aromatics-Ginger and garlic you can find pre-minced but it is pricier so I just minced them myself. No need to saute these in oil! We don’t want those extra empty calories!
- Strain and rinse the chickpeas
- Fill the instant pot with water or veggie stock, curry paste, and maple syrup.
- Add the veggies and chickpeas.
- Pressure cook on high for 3 minutes (it takes 7 minutes to get up to pressure)
- Release the vent valve. It will take 7 minutes for the pressure to fully escape.
- Add in the canned coconut milk (You could use any other plant-based milk or even cashew cream)
- Finish the curry with salt, fresh spinach, and cooked brown rice. Click here for how to make brown rice!
“Can I make this on the stovetop?”
Absolutely you can make this on the stovetop! Add all your ingredients (minus the coconut milk, spinach, and rice) and cook on medium-high heat until the butternut squash is fork-tender, about 20 minutes. Remove from heat, and add in the remaining ingredients.
“What if I don’t have chickpeas?”
If you don’t have chickpeas on hand, you can use any other type of bean. I’ve made this with white kidney beans too and it was just as delicious! I like to use chickpeas because they have a creamy, nutty flavor that I think pairs well with the squash and coconut milk.
Conclusion
I really hope you enjoy this curry as much as my family and I do! We make it often and freeze some for those days I want a tasty soup but don’t feel like cooking! Let me know how much you loved this recipe and be sure to watch the video on my YouTube channel! Until next time, I’ll see you in the kitchen!
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Easy 3 Minute Pumpkin Curry-Vegan and Oil Free
Equipment
- Large Soup Pot If not using an Instant Pot
- Stir Spoon
- Knife
- Cutting Board
- 8-Quart Instant Pot
Ingredients
- 1 cup diced carrots About 3 medium-sized carrots
- 1 head fresh broccoli You could also use a bag of frozen or fresh veggies. I used a 12oz bag of broccoli
- 8 oz sliced mushrooms
- 1 cup pumpkin puree
- 3 cup cubed butternut squash A bag of frozen butternut squash to make it easier. If using fresh, 3 cups is about half of the squash
- 6 cloves garlic diced fine
- 4 tsp fresh ginger diced fine
- 2 yellow onions diced
- 4 oz Thai's Kitchen Red Curry Paste (Vegan) The jar says spicy but I didn't think it was spicy at all. Still, if you want to er on the side of caution, use 2 tablespoons
- 1 15.5oz can of chickpeas drained
- 2 quarts water or vegetable broth 8 cups
- 1 14oz can of full-fat coconut milk
- 2 tbsp pure maple syrup
- 3 cups cooked brown rice and more for preference You can purchase a bag of pre-cooked rice for convenience or see the link for instructions on cooking rice in the post above
- 2 tsp salt and to taste
- 3 cups fresh baby spinach 3 large handfuls is what I do
Instructions
- Prep the veggies. Cut up your butternut, carrots, broccoli, mushrooms, onions, garlic and ginger
- To the instant pot, add the water/broth followed by the curry paste, pumpkin, and maple syrup. Mix well until everything is smooth
- Add in the remaining vegetables.
- Secure the lid and be sure to set the valve in the SEAL position or your curry won't cook. Press the Pressure Cook option and set the timer for 3 minutes (It takes 7 minutes to come to pressure and THEN it will start to cook)
- After 3 minutes, the Instant Pot will beep and you'll know it's done. Very carefully, using a spoon or oven mitt, turn the knob to VENT and step back! It will take 7 minutes for the Instant Pot to depressurize. Once the button pops up, you can safely remove the lid and stir the curry!
- Add your can of coconut milk, salt, chickpeas, rice, and spinach. Stir well.
- Garnish with fresh cilantro or a drizzle of coconut milk. Enjoy!