Vegan Creamy Pumpkin Curry

*Costs listed are my personal costs, they will differ upon availability, location, brands, and sales. ThisĀ Thai Kitchen Coconut Milk is actually cheaper than it is in stores, especially if you have Amazon Prime. The Thai Kitchen Red Curry Paste, 35 oz is cheaper here as well, but it is a very large container. So, if you haven’t had it before, I would buy a smaller container to try first, such as the Thai Kitchen Red Curry Paste, 4 oz, 2 pk.

Vegan Creamy Pumpkin Curry

Servings: 4-5


  • 1 can full-fat coconut milk (Thai Kitchen Coconut Milk is my favorite)* $2.00
  • 1 can chickpeas $0.69
  • 1 cup Basmati rice, dry $1.15
  • 1 red onion, diced $0.59
  • 3/4 cup pumpkin puree $0.75
  • 3 cloves garlic, minced $0.45
  • 2-3 tbsp Thai Kitchen Red Curry Paste, 4 oz, 2 pk or 2-3 tsp curry powder (more or less depending on preference)* $0.50
  • 1/2 cup frozen peas $0.25
  • 1 1/2 cup broccoli florets $0.50
  • 2 tbsp red chili paste $0.10

Total Cost: $6.98

Cost per serving: $1.75-$1.40


  1. Cook the rice according to the package directions. Typically, it will be 1 cup of dry rice and 2 cups of water.
  2. Cook the broccoli as desired, lightly steamed or roasted in the oven. I steamed mine for about 5 minutes. You could also use frozen chopped broccoli and add it into the curry while it cooks.
  3. In a non-stick skillet, cook the onion and the chickpeas for five minutes over medium heat, then add the garlic and cook for 2 minutes. Use a bit of oil or water if you are having issues with the food sticking to the pan.
  4. Add the coconut milk, curry paste/powder, and pumpkin to the skillet. Stir to combine and cook for about 3 minutes over medium heat. *If you want the curry to be thinner, you can add some vegetable broth or plant-based milk. If you want it to be thicker, you can add some extra pumpkin.
  5. Add the frozen peas and cook for about 5 minutes.
  6. Serve the rice and broccoli, then top with the curry.

If you end up making this recipe, don’t forget to tag me on Instagram @emilymeansy

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