This fragrant Indian-inspired one-pot pumpkin curry is super creamy (using fresh or canned pumpkin purée) and loaded with veggies for a healthy, comforting, and satisfying vegetable curry! Even better, this recipe is naturally dairy-free (vegan), gluten-free, and can be cooked on the stovetop or in an Instant Pot!

It’s officially Fall, and I’ve been waiting impatiently to harvest our own homegrown pumpkins. And let me tell you, we have plenty, actually too many, haha! This means, along with enjoying creamy pumpkin pasta bake and pumpkin chocolate chip bread, I get to experiment with new hearty vegan pumpkin recipes like this Indian pumpkin curry.

Vegan curries are among my favorite Fall/Winter dishes, especially with options like eggplant chickpea curry, veggie pineapple coconut curry, and even Thai coconut curry soup. This creamy yellow curry ditches the Thai flavors found in many popular pumpkin curry recipes, instead, it uses classic Indian spices and curry powder. When combined with the creamy sauce, this pumpkin curry is super-rich, flavorful, and satisfying without being ‘heavy.