Creamy Vegan Pumpkin Curry

November 1, 2021 By Sarah White No Comments

After an unseasonably warm early October it’s finally starting to feel like fall around here; the air is cool and crisp, the days are getting shorter, my main closet is full of cashmere & and my weekly organic delivery box is loaded with delicious fall produce.

Personally, this doctor is really into seasonally appropriate eating when it comes to maintaining optimal health. As the weather cools I replace my smoothies and salads with warming soups, stews & elixirs to prepare my digestive and immune systems for the cold winter months ahead. Not only is this approach to food better for your health, it’s also important for the health of the planet. Studies show us that you’ll have a healthier microbiome if you rotate your foods seasonally, and your food will be tastier and fresher the less time it has to spend on a plane/train/automobile before it arrives in your local grocery store.

Pay attention to the produce that is featured at your local farmer’s market, or check this list to see which fruits and vegetables are currently in season. Pumpkin is the quintessential fall food, and I love that this recipe works well with in-season broccoli and warming fall spices.

This curry recipe is a fall staple in my house because it helps us incorporate a variety of fall foods into our weekly meal prep rotation. It’s also beautifully warming and thoroughly cooked to support digestive health, and contains anti-inflammatory spices to help prepare the immune system for the fast-approaching winter season.

Vegan Pumpkin Curry

Seasonal eating at it’s absolute finest – this pumpkin curry is the perfect warming fall weeknight dinner; it comes together easily & takes full advantage of locally produced & in-season veg.


  • 2 tablespoons coconut oil
  • 1 head of broccoli, chopped into small florets
  • 1 package organic non-GMO firm tofu
  • 1 can chickpeas, drained
  • 1 cup canned pumpkin
  • 1 can coconut milk
  • 1/2 cup bone broth
  • 1 tbs tomato paste
  • 5 cloves garlic, finely chopped
  • 1 inche fresh ginger, grated
  • 1 tablespoon garam masala
  • 1 tbs yellow curry pasta
  • 1 tbs turmeric
  • 1 tsp cayenne
  • salt + pepper, to taste
  • unsweetened coconut yoghurt + steamed rice or naan (optional) for serving


Heat the olive oil in a large skillet over medium heat. Add the garlic and cook 5 minutes or until fragrant. Add the garlic and ginger, garam masala, turmeric and curry powder and cook for another 5 minutes. Add the chicken and cook for 5 minutes, then add the chickpeas and broccoli and toss to coat with the spices. Cook 5 minutes more.

Stir in the coconut milk, pumpkin, tomato paste, and 1/2 cup bone broth. Simmer 10 – 15 minutes, until the sauce thickens. Remove from the heat, season with salt and pepper. Serve with coconut yoghurt & naan bread or rice.

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Dr. Sarah White is a Naturopathic Doctor, Integrative health expert and the founder + CEO of This Doctor’s Kitchen — your evidence-based resource for all things health and wellness. Dr. Sarah takes a food-first approach to health with a focus in fertility, longevity and natural beauty. She is recognized as an expert in women’s hormones, thyroid health and anti-aging. Dr. Sarah is a published health author with features in Elle Canada, Best Health, EcoParent & Whole Family magazine.