Pumpkin Curry Recipe


We are making our pumpkin curry recipe from our Plant Chics Lifestyle. It's super easy to make and you can dress it up a couple different ways.   

Pumpkin and sweet potatoes are rich sources of Vitamin A and lutein. Pumpkin is also a great source of zeaxanthin. These nutrients are protective for your eyes and can help protect you from Macular Degeneration which is the leading cause of blindness in the US.

Not only is this dish good for your eyes, it's also a great source of fiber which is good for your gut microbiome. If you have downloaded our Plant Tracker, this recipe gets you a whopping  8 unique plants! #Boom


1 tbsp low sodium veggie broth

1/2 yellow onion 

2 garlic cloves 

1 1/2 tsp curry 1 tsp turmeric 

1 tsp cinnamon 

2 cups crushed tomatoes 

1 1/2 cups coconut milk (full fat) 

1 cup water

1 tbsp peanut butter 

1 1/2 cups pumpkin puree 

1 large sweet potato, diced

1 cup lentils (dry) or 2 cups cooked 

1 red bell pepper 

2 tbsp lime juice 

2 tbsp soy sauce  


  1. Peel and chop sweet potato into bite sized pieces.
  2. Saute the onion and garlic in low-sodium veggie broth until translucent. 
  3. Add all of the spices, coconut milk, water, peanut butter, pumpkin, and crushed tomatoes. Stir well. 
  4. Add the sweet potato, lentils, bell pepper, soy sauce, and lime juice. Let it cook for 30 minutes. (If you're cooking in the Instant Pot, cook on the rice setting.) 
  5. Serve with your choice of potatoes, rice or any other whole grain and add parsley or cilantro on top to finish.  

Plant Chics Tip: Add a side of steamed veggies of your choice to make this a complete Plant Plate.  

Marzia had her pumpkin curry with those small trio potatoes and I ate mine with some jasmine rice! Soooo good!!

If you want more recipes like this, join our Plant Chics Lifestyle! 

Comment below and lettuce know how you like this recipe and what you pair it with when you make it!


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