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Pumpkin Curry

This Pumpkin Curry from The Whole Smiths is the perfect balance of traditional spices and seasonal delight. You can feel good about eating it too! It's paleo, Whole30, dairy-free and even vegan. 
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dinner, Main
Cuisine: Paleo, Vegan, Whole30
Keyword: curry with pumpkin, paleo pumpkin curry, vegan pumpkin curry
Servings: 4 servings
Author: The Whole Smiths


  • 2 medium sweet potatoes peeled and cubed (about 4 cups of one inch cubes)
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons salt
  • 1 head broccoli broken down into florets about 3-4 cups of florets
  • 1 tablespoon coconut oil
  • 1 medium yellow onion cut into large pieces
  • 2 teaspoons freshly grated/zested ginger
  • 4 cloves garlic minced
  • 1 15- ounce can pumpkin puree
  • 1 15- ounce can full fat coconut milk
  • 1/2 cup vegetable broth
  • 1/4 cup honey omit for Whole30
  • 2 teaspoons yellow curry powder
  • 1 teaspoon lime juice
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon pumpkin pie spice
  • Black pepper to taste
  • 1/4 cup chopped basil


  • Preheat the oven to 425* F. Line two baking sheets with parchment paper.
  • Add the sweet potatoes, 1 tablespoon of olive oil and 1/2 teaspoon of salt to a large bowl and toss to coat the sweet potato evenly. Spread evenly onto one of the parchment-lined baking sheets and roast for 45 minutes.
  • In the same bowl add the broccoli, 1 tablespoon of the olive oil and another 1/2 teaspoon of salt and toss to coat. Spread the broccoli in an even layer onto the remaining baking sheet and bake at 425*F for 20-25 minutes.
  • While the vegetables roast heat a dutch oven (or large pot) over medium heat and add 1 tablespoon of coconut oil. Once the oil is hot, add the onions and 1/2 a teaspoon of the salt and sauté until the onions are golden brown and lightly caramelized, about 7-8 minutes.
  • Add the ginger to the onions and stir while it cooks, about 1 minute. After one minute, add the garlic and stir for an additional minute.
  • Next, add the pumpkin, coconut milk, broth, honey, curry powder, remaining teaspoon of salt, lime juice, smoked paprika, pumpkin pie spice, and black pepper to the pot and stir to combine. Bring the curry to a simmer and continue to simmer covered for 10 minutes.
  • Add the roasted sweet potatoes and broccoli to the pot and stir to combine.
  • To serve, pour the curry into a bowl and garnish with a generous pinch of basil.


  • When buying canned pumpkin, make sure to check the nutrition label on the can. Try and go for organic and avoid the “canned pumpkin pie mix”. That one usually comes with added sugar, preservatives and all kinds of additives.
  • You can make your own pumpkin pie spice by mixing 1/4 cup of ground Ceylon cinnamon with 2 tablespoons of powdered ginger,  2 tsp freshly ground nutmeg, and 1 tsp ground cloves. Feel free to add another teaspoon of allspice, for more of a “kick”. Store your homemade pumpkin pie spice in a small glass container.
  • Make sure not to brown the garlic too much as it might turn bitter.