Pumpkin Sweet Potato Curry

This pumpkin chickpea spinach curry is packed with good for you vegetables and spices like turmeric, cinnamon and curry. This pumpkin sweet potato curry recipe is vegan, gluten free, and absolutely healthy. It’s also very filling and easy to put together! Leftovers taste great too.

Jump to:

• Why make this pumpkin sweet potato curry:
• Ingredients in this pumpkin sweet potato curry:
• How to make this vegan sweet potato curry:
• What to serve pumpkin sweet potato curry with:
• Storing leftover sweet potato chickpea curry:
• Recipe tips and tricks:
• Sweet potato curry FAQs:
• Pumpkin Sweet Potato Curry
• For more healthy recipes:

Why make this pumpkin sweet potato curry:

Pumpkin sweet potato curry is a delicious and nutritious dish that has several benefits. Here are some reasons why this dish is so good:

• This curry is super healthy. The pumpkin and sweet potatoes are both rich in vitamins, antioxidants and fiber. The chickpeas are a great source of vegetarian protein.
• This sweet potato curry is packed with flavor. The combination of pumpkin and sweet potatoes in a curry makes for a sweet and savory flavor. It’s made with canned pumpkin filling, so that’s one less veggie to chop! Also, the puree forms the base of this curry, so it’s so thick and creamy. The curry powder and other spices used in the recipe add so much warm and complexity to the flavor.
• Pumpkin sweet potato curry can be made in a variety of ways, with different combinations of vegetables, spices, and proteins. This makes it a versatile dish that can be customized to suit different tastes and dietary preferences.
• Pumpkin sweet potato curry is a relatively easy dish to make, even for beginner cooks. It’s all made in one pot, and simmers together until the veggies cook through.
• This curry is naturally vegan and gluten-free, great for meatless Monday, or for people with dietary restrictions.
• Leftovers taste great! The flavors meld together really well, and this still tastes great a few days after making it.

Ingredients in this pumpkin sweet potato curry:

Pumpkin puree: This curry uses canned pumpkin, the perfect way to use up a can sitting in your pantry. It’s also easier than peeling and chopping a pumpkin!

Sweet potato: You can use the white or yellow/orange variety in this curry, they’ll both taste delicious.

Chickpeas: They give great texture and body to the curry. You’ll use canned chickpeas that you’ve drained and rinsed.

Baby spinach: You can also use regular spinach or frozen spinach if you like, or add another leafy green like kale instead.

Onion, garlic, and ginger: aromatics that start off the base of this curry

Spices: curry powder, garam masala, turmeric, cinnamon, salt and pepper. I also like using whole cumin seeds, but you can just add cumin powder instead.

Coconut milk: Use the type in a can

Water

Brown sugar: Just a tiny pinch of sugar adds a hint of sweetness to the curry.

Lime Juice: I love adding a squeeze at the end for a nice hint of acidity.

How to make this vegan sweet potato curry:

1. In a large pot, heat the olive oil over medium heat. Once hot, add the onions and cook for 3-4 minutes until softened and translucent. Add the minced garlic, ginger, spices including cumin seeds and sauté for two more minutes.
2. Stir in the carrots, sweet potato, tomatoes, pumpkin puree, chickpeas, coconut milk, sugar, salt and water or broth and bring to a simmer over medium heat.
3. Cook for 20-30 minutes until sweet potatoes and carrots are tender. Turn off heat and add in spinach, and stir until it wilts. Add the lime juice.

What to serve pumpkin sweet potato curry with:

I like this with a simple side of basmati rice (like the one in this recipe, minus the vermicelli). It’s also delicious with homemade naan bread.

You can also serve this with brown rice, quinoa, jasmine rice, cauliflower rice, anything you like!

Storing leftover sweet potato chickpea curry:

You can store leftover curry in an airtight container in the fridge for 5-6 days- which makes it great for meal prep.

You can also freeze the curry for up to two months, thawing overnight in the fridge.

Recipe tips and tricks:

Here are some tips and tricks for making a delicious pumpkin sweet potato curry:

• Cut the sweet potatoes and carrots evenly so that they cook evenly. This will also ensure a consistent texture throughout the dish.
• Toast the spice before adding them to the curry to help to release the flavors and aromas, giving the pumpkin sweet potato curry a more complex taste.
• Add that pinch of sugar and squeeze of lime juice to balance the flavor and give sweet, sour and savory notes. The lime juice really brightens up the flavor of the curry.
• Don’t be afraid to experiment with different vegetables, protein sources, spices and toppings.

Sweet potato curry FAQs:

For more healthy recipes:

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