It’s that time of year… PUMPKIN season! Like so many others, Fall is my absolute favorite season. I love the food and beverages associated with the season, the weather, and the overall vibe- sweaters, hot beverages, blankets. I mean football, family, friends, and food- all of the great F’s! It’s really easy to understand why so many people enjoy this time of year.

With the excitement of this season kicking off (see what I did there?!), I have been searching for new recipes to give a go and came across a pumpkin curry recipe. I have included my spin on this recipe in this post to share with you all. This recipe was of interest to me because it is vegetarian, healthy, and packed with some of my favorite ingredients- pumpkin, coconut milk, and curry!


Vegetarian Pumpkin Curry


  • 1 tablespoon coconut oil

  • 1 large onion, chopped

  • 4 garlic cloves, minced

  • 1 cup pumpkin puree

  • 3 medium tomatoes

  • 1 cup water

  • 1/4 cup coconut milk

  • 1 can black beans (15 oz, I choose low sodium)

  • 3 cups cooked garbanzo beans (canned, 1 ½ cups if starting with dried beans)

  • 1-3 tablespoons red curry paste (start with one, add to spicy level)

  • 2 tablespoons honey or agave

  • 1 teaspoon cayenne (optional- add if you enjoy spice!)

  • 2 cups cooked quinoa or rice

If starting with dry garbanzo beans, rinse beans and allow them to soak for approximately 6 hours or overnight. Once beans have soaked, bring beans ad water to a boil. Reduce heat, cover, and simmer for 3 hours.

In a separate large pan cook onion and garlic over medium heat for 5 minutes.

Add tomatoes, pumpkin puree, water, coconut milk, black beans, garbanzo beans, red curry paste, honey or agave, and cayenne (optional) to pan. Stir well and allow ingredients to combine and simmer for 15 minutes.

Serve over quinoa or rice.



If you give this recipe a try, let me know what you think!

xo Sara