This pumpkin coconut poppy seed curry is a creamy, cozy vegan dinner made with warm spices, velvety coconut milk, and naturally sweet roasted pumpkin. It’s comforting, nourishing, and perfect for chilly autumn nights.

If you love fall recipes like my Creamy Pumpkin Soup or Healthy Stuffed Pumpkin Recipe, this flavorful pumpkin curry will become one of your favorite one-pot meals — rich, silky, and full of seasonal goodness.

Pumpkin Coconut Curry – 5 Cozy Reasons You’ll Love This Creamy Vegan Dinner

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• Author: Emily Harper
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A cozy, creamy vegan pumpkin coconut curry made with warm spices, velvety coconut milk, and nutty poppy seeds. Nourishing, naturally sweet, and ready in just 30 minutes — the perfect fall dinner.

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Ingredients

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• 2 tbsp olive oil

• 1 yellow onion, finely chopped

• 3 garlic cloves, minced

• 1 tbsp grated fresh ginger

• 2 cups roasted pumpkin cubes (or canned pumpkin purée)

• 1 can (400 ml) full-fat coconut milk

• 1 cup vegetable broth

• 1 tbsp poppy seeds

• 2 tsp curry powder

• 1 tsp turmeric

• 1 tsp smoked paprika

• ½ tsp cinnamon

• Salt & pepper to taste

• 1 tbsp lime juice

• Fresh cilantro, for serving

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Instructions

• Sauté aromatics
  Heat olive oil in a pot over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic and ginger and cook 1 minute more until fragrant.

• Add spices
  Add turmeric, smoked paprika, cumin, salt, and pepper. Cook 30 seconds to release the flavors.

• Add pumpkin & liquids
  Stir in roasted pumpkin, coconut milk, and vegetable broth. Mix well.

• Simmer
  Bring to a gentle simmer. Cook 10–12 minutes until creamy and slightly thickened.

• Add poppy seeds
  Stir in poppy seeds and simmer 2 more minutes.

 

• Finish & serve
  Add lime juice, taste, and adjust seasoning. Serve warm topped with fresh cilantro (and chili flakes if you like heat).

Notes

For a thicker curry, simmer uncovered for a few extra minutes.

You can add chickpeas or tofu for extra protein.

Substitute poppy seeds with sesame seeds if preferred.

Stores well in the fridge for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner / Main Dish
• Method: One-Pot / Stovetop
• Cuisine: Vegan – Fall Comfort Food

Nutrition

• Serving Size: 1 bowl (¼ of recipe)
• Calories: 286 kcal
• Sugar: 6g
• Sodium: 410 mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 7 g
• Trans Fat: 0g
• Carbohydrates: 24 g
• Fiber: 5 g
• Protein: 4 g
• Cholesterol: 0 mg

Why You’ll Love This Pumpkin Coconut Curry

1. Naturally Creamy – Coconut milk makes the sauce silky without needing dairy.
2. Vegan & Gluten-Free – 100% plant-based and packed with vitamins.
3. Cozy Fall Flavor – Pumpkin + spices = pure comfort food.
4. One-Pot Recipe – Minimal dishes, maximum flavor.
5. Ready in 30 Minutes – Easy weeknight dinner.
6. Protein-Friendly – Add chickpeas, tofu, or lentils.
7. Perfect for Meal Prep – Gets even tastier the next day.

For more cozy vegetable dinners, try my Smoky Pumpkin Chili or Butternut Squash Soup.

According to BBC Good Food, pumpkin is naturally rich in vitamins, minerals, and antioxidants, making recipes like this even more nourishing and wholesome.

Ingredients (with Notes)

Pumpkin

Fresh pumpkin or butternut squash — adds natural sweetness and thickens the curry.

Coconut Milk

Creates a rich, creamy base. Full-fat works best.

Spinach

Adds color and extra nutrients.

Onion & Garlic

Builds the base flavor.

Tomatoes

Balances sweetness from the pumpkin.

Curry Powder + Turmeric

Warm, aromatic, and essential for a deep curry flavor.

Poppy Seeds

Adds nuttiness and a subtle crunch — unique and delicious.

Salt & Pepper

To balance all flavors.

If you love creamy pumpkin flavors, check out my Roasted Pumpkin Spinach Lasagna

How to Make Pumpkin Coconut Poppy Seed Curry

(Fast, easy, and one-pot)

Step 1 — Sauté Aromatics

Heat oil in a pot. Add onion and cook until golden. Stir in garlic and spices until fragrant.

Step 2 — Add Pumpkin & Tomatoes

Let them soften and release their juices.
Cook until the pumpkin begins to break down.

Step 3 — Pour in Coconut Milk

Simmer until thick, creamy, and the pumpkin is tender.

Step 4 — Add Spinach & Poppy Seeds

Stir until the spinach wilts and the sauce becomes silky.

Step 5 — Serve & Enjoy

Serve over rice, quinoa, or flatbread.
Top with herbs, pumpkin seeds, or chili flakes.

Variations & Substitutions

Make it Spicy

Add red curry paste or fresh chili.

Add Protein

Chickpeas
Red lentils
Tofu cubes
Tempeh

Make it Sweeter

Add a spoonful of roasted pumpkin purée (like in my Pumpkin Bread Recipe).

Make it Kid-Friendly

Reduce spices and add a splash of coconut milk for extra creaminess.

Expert Tips & Troubleshooting

Too Thick?

Add a splash of vegetable broth.

Too Thin?

Simmer uncovered for 5–10 minutes.

Want More Depth?

Add a teaspoon of smoked paprika.

Storing

Fridge: Up to 4 days
Freezer: Up to 3 months

This also freezes beautifully — like my Healthy Stuffed Pumpkin Recipe.

FAQ

Conclusion

This pumpkin coconut poppy seed curry is a cozy, creamy vegan dinner perfect for fall.
Made with simple ingredients and nourishing vegetables, it delivers comfort, warmth, and deep flavor in every spoonful.

If you loved this recipe, you’ll also enjoy my:
– Creamy Pumpkin Soup
– Roasted Pumpkin Spinach Lasagna
– Healthy Stuffed Pumpkin Recipe

This pumpkin coconut poppy seed curry is one of those cozy vegan dinners you’ll make again and again. It’s nourishing, naturally creamy, and perfect for fall nights. Whether you enjoy plant-based meals or simply want a warm one-pot dinner, this pumpkin coconut curry delivers amazing flavor with simple ingredients