Name: Autumn Vegetable Curry in One Pot
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian-Inspired
Ingredients: 2 tablespoons olive oil or coconut oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons curry powder or paste; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 2 cups pumpkin or butternut squash, peeled and cubed; 2 medium carrots, sliced; 1 red bell pepper, chopped; 1 can (15 oz) chickpeas, drained and rinsed; 1 can (14 oz) coconut milk; 1 cup vegetable broth; 1 tablespoon tomato paste; Salt and black pepper, to taste; Juice of 1/2 lemon or lime; Fresh cilantro, for garnish; Optional: red pepper flakes for heat

Description

Autumn Vegetable Curry in One Pot is a warm, hearty dish packed with seasonal vegetables simmered in a fragrant coconut curry sauce. Made with pumpkin, carrots, and chickpeas, this comforting vegan curry is perfect for cozy weeknights and meal prep.

Ingredients

Scale

2 tablespoons olive oil or coconut oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder or paste
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
2 cups pumpkin or butternut squash, peeled and cubed
2 medium carrots, sliced
1 red bell pepper, chopped
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) coconut milk
1 cup vegetable broth
1 tablespoon tomato paste
Salt and black pepper, to taste
Juice of 1/2 lemon or lime
Fresh cilantro, for garnish
Optional: red pepper flakes for heat

Instructions

Sauté Aromatics: Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, ginger, curry powder, cumin, and cinnamon. Cook for 1–2 minutes until fragrant.
Add Vegetables: Stir in pumpkin, carrots, and bell pepper. Cook for 5 minutes, stirring occasionally.
Simmer the Curry: Add chickpeas, coconut milk, vegetable broth, tomato paste, salt, and pepper. Bring to a simmer, reduce heat, and cook covered for 20 minutes until vegetables are tender.
Finish: Stir in lemon or lime juice. Adjust seasoning to taste.
Serve: Garnish with fresh cilantro and serve hot with rice, naan, or quinoa.

Notes

Swap pumpkin for sweet potatoes or acorn squash.
Add leafy greens like spinach or kale at the end of cooking.
For extra protein, add tofu or lentils.
Adjust spice level with more curry paste or red pepper flakes.
Leftovers taste even better the next day and keep for up to 4 days in the fridge.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner, Main Course
Method: One Pot
Cuisine: Indian-Inspired, Fusion

Nutrition

Serving Size: 1 bowl
Calories: 360
Sugar: 9g
Sodium: 460mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 9g
Protein: 9g
Cholesterol: 0mg

Keywords: autumn vegetable curry, vegan curry one pot, pumpkin chickpea curry, cozy fall dinner, healthy vegetable curry