Richly spiced aloo gobi makes for a hearty, flavourful weeknight dinner loaded with tender potatoes and cauliflower. Just add rice or vegan naan and you’ve got a satisfying meal!

Overhead view of aloo gobi in bowl with rice, lime wedges, and cilantro - 1

My curry recipes are some of the most popular dinner ideas here on Jessica in the Kitchen. You guys love my Coconut Chickpea Curry , Thai Green Curry , Red Lentil Curry and Coconut Curry Soup . And this aloo gobi is such an amazing, mouthwatering, and comforting curry that you’ll be making it over and over again.

I can’t guarantee that this cauliflower and potato curry is as authentic as traditional aloo gobi, but I really did my best to honour it. Think creamy, deliciously seasoned, and loaded with so much flavour. I cook the cauliflower and potatoes partially first, until the potatoes start to crisp up, which adds such a beautiful texture to the dish.

Overhead view of aloo gobi in pot with wooden spoon and cilantro and lime wedges for garnish - 2

Why You’ll Love This Aloo Gobi Recipe

Here’s why this aloo gobi is a guaranteed winner:

  • Easy to make . This curry comes together quickly and easily, making it an excellent choice for weeknight dinners!
  • Comfort food at its best . Packed full of flavour and with just the right amount of heat, this aloo gobi will warm you up and fill your belly.
  • Versatile . This curry recipe can be easily adapted—you can add more or less heat, incorporate more veggies, and serve it over rice, quinoa , cauliflower rice (double the cauliflower!), or pair it with vegan naan .
Overhead view of ingredients for aloo gobi - 3

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Cauliflower – Break up the florets into evenly-sized pieces.
  • Irish potatoes – You can leave the skin on or off—whichever you prefer.
  • Coconut oil – Virgin coconut oil adds another layer of flavour to this aloo gobi.
  • Red onion – I use red, but yellow or white are fine too.
  • Tomatoes
  • Ginger – Fresh ginger is much more pungent and warm than ground ginger.
  • Garlic
  • Garam masala – A multitasker in Indian cuisine!
  • Red curry paste
  • Curry powder – Use mild curry powder here, unless you want a spicier curry—in that case, opt for hot or Madras curry powder.
  • Coconut milk – Full-fat coconut milk will give you the creamiest results.
  • Salt and pepper
  • Lime juice

How to Make Aloo Gobi

In addition to being easy, aloo gobi is meal-prep-friendly too. It’s one of those magical recipes that tastes even better after a day or two in the fridge!

Overhead view of potatoes and cauliflower in skillet - 4

Melt the oil . In a large pot set over medium high heat, add a tablespoon of the coconut oil.

Cook the cauliflower and potatoes . Stir in the cauliflower and potatoes and cook for 10 to 12 minutes, or until they begin to crisp. Season to taste with salt and pepper.

Start the sauce . Add the remaining coconut oil to another pan, along with the onions and tomatoes. Season with salt and pepper, then lower the heat to medium and cook for about 10 minutes, or until the tomatoes release their juices and the onions are soft.

Season . Stir in the ginger, garlic, garam masala, red curry paste, and curry powder.

Overhead view of curry sauce after adding coconut milk - 5

Simmer . Stir in the coconut milk, followed by the cauliflower florets and the potatoes. Bring the curry to a boil, then reduce to medium-low and simmer for 5 minutes.

Finish . Season to taste, then remove the curry from the heat and stir in a squeeze of lime juice. Cool slightly, then serve.

Tips for Success

Follow these additional tips to make sure your aloo gobi turns out perfect:

  • Cut the vegetables into uniform sizes . This is especially important for the potatoes—if some cubes are larger than others, you’re likely to have some potatoes that are falling apart in the curry with others that are still crunchy and raw.
  • Don’t skip the lime! For the most flavourful curry, don’t forget to add the lime juice at the end. It really brightens up the dish and adds a beautiful zing!
  • Adjust the consistency . If you want a saucier curry, you can add up to another ½ cup of coconut milk. You may want to add more seasonings to account for the extra liquid.

Variations

There are so many ways to make this aloo gobi your own! Here are some of my favourites:

  • If you’re looking to add some greens, try adding in spinach or kale. They’ll wilt quickly and add a beautiful colour and texture to the dish.
  • If you like your curries a bit more spicy, try adding a chopped jalapeño or cayenne for an extra kick.
  • For extra protein, feel free to add canned chickpeas, tofu, lentils, or vegan chicken .
  • Add other vegetables that you happen to have on hand—green peas, carrots, or bell peppers would all work well.

Serving Suggestions

This aloo gobi is delicious served with rice, garlic naan , or quinoa. You can also use it as a filling for wraps, lettuce cups, or even tacos!

Aloo gobi in bowl with rice and cilantro and lime for garnish - 6

How to Store Leftovers

Leftovers will keep in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a pan set over medium-low heat; you may need to add a splash of water or broth.

Can I Freeze This Recipe?

While you can freeze this recipe, I don’t recommend it because the texture of white potatoes suffers after freezing, thawing, and reheating. If you’re looking for a freezer-friendly curry, try my Sweet Potato Curry or Chickpea Tikka Masala .

More Vegan Cauliflower Recipes

  • Cauliflower Mac and Cheese
  • Roasted Cauliflower Soup
  • Cauliflower Pizza Bites
  • Crispy Cauliflower Tacos with Chipotle Crema
  • Sticky Sesame Cauliflower Wings

Ingredients

  • 1 medium head cauliflower , de-stemmed and florets broken up
  • 2 cups Irish potatoes , cubed
  • 2 tablespoons coconut oil
  • ½ red onion , chopped
  • 6 medium , 14 ounces tomatoes
  • 2 teaspoons minced ginger
  • 4 cloves garlic , minced
  • 1 tablespoon garam masala
  • 3 tablespoons red curry paste
  • 1 teaspoon curry powder
  • ¾ cup coconut milk , I used from the can, you can use can or box
  • Salt and pepper to taste
  • squeeze of juice of ½ lime

Instructions

  • In a large pot over medium high heat, add a tablespoon of the coconut oil.
  • Add in the cauliflower florets and the potatoes and stir together to cook down and crisp up, for about 10-12 minutes. Season to taste with sea salt and pepper.
  • While that’s cooking, in a another pan, add the other tablespoon of coconut oil. Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.
  • Add in the ginger, garlic, garam masala, red curry paste and curry powder. Stir to combine.
  • Add in the coconut milk and stir again. Add in the cauliflower florets and the potatoes here from the first pan. Bring the curry to a boil, and then reduce immediately to medium-low so that the mixture continues to simmer for 5 more minutes.
  • Taste the curry and season with salt and pepper if you desire. If you want more liquid/gravy, add up to another ½ cup of coconut milk depending on the amount you want. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Don’t skip this step!! Allow to cool slightly and then serve. Enjoy!

Notes

Richly spiced aloo gobi makes for a hearty, flavourful weeknight dinner loaded with tender potatoes and cauliflower. Just add rice or vegan naan and you’ve got a satisfying meal!

Overhead view of aloo gobi in bowl with rice, lime wedges, and cilantro - 7

My curry recipes are some of the most popular dinner ideas here on Jessica in the Kitchen. You guys love my Coconut Chickpea Curry , Thai Green Curry , Red Lentil Curry and Coconut Curry Soup . And this aloo gobi is such an amazing, mouthwatering, and comforting curry that you’ll be making it over and over again.

I can’t guarantee that this cauliflower and potato curry is as authentic as traditional aloo gobi, but I really did my best to honour it. Think creamy, deliciously seasoned, and loaded with so much flavour. I cook the cauliflower and potatoes partially first, until the potatoes start to crisp up, which adds such a beautiful texture to the dish.

Overhead view of aloo gobi in pot with wooden spoon and cilantro and lime wedges for garnish - 8

Why You’ll Love This Aloo Gobi Recipe

Here’s why this aloo gobi is a guaranteed winner:

  • Easy to make . This curry comes together quickly and easily, making it an excellent choice for weeknight dinners!
  • Comfort food at its best . Packed full of flavour and with just the right amount of heat, this aloo gobi will warm you up and fill your belly.
  • Versatile . This curry recipe can be easily adapted—you can add more or less heat, incorporate more veggies, and serve it over rice, quinoa , cauliflower rice (double the cauliflower!), or pair it with vegan naan .
Overhead view of ingredients for aloo gobi - 9

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Cauliflower – Break up the florets into evenly-sized pieces.
  • Irish potatoes – You can leave the skin on or off—whichever you prefer.
  • Coconut oil – Virgin coconut oil adds another layer of flavour to this aloo gobi.
  • Red onion – I use red, but yellow or white are fine too.
  • Tomatoes
  • Ginger – Fresh ginger is much more pungent and warm than ground ginger.
  • Garlic
  • Garam masala – A multitasker in Indian cuisine!
  • Red curry paste
  • Curry powder – Use mild curry powder here, unless you want a spicier curry—in that case, opt for hot or Madras curry powder.
  • Coconut milk – Full-fat coconut milk will give you the creamiest results.
  • Salt and pepper
  • Lime juice

How to Make Aloo Gobi

In addition to being easy, aloo gobi is meal-prep-friendly too. It’s one of those magical recipes that tastes even better after a day or two in the fridge!

Overhead view of potatoes and cauliflower in skillet - 10

Melt the oil . In a large pot set over medium high heat, add a tablespoon of the coconut oil.

Cook the cauliflower and potatoes . Stir in the cauliflower and potatoes and cook for 10 to 12 minutes, or until they begin to crisp. Season to taste with salt and pepper.

Start the sauce . Add the remaining coconut oil to another pan, along with the onions and tomatoes. Season with salt and pepper, then lower the heat to medium and cook for about 10 minutes, or until the tomatoes release their juices and the onions are soft.

Season . Stir in the ginger, garlic, garam masala, red curry paste, and curry powder.

Overhead view of curry sauce after adding coconut milk - 11

Simmer . Stir in the coconut milk, followed by the cauliflower florets and the potatoes. Bring the curry to a boil, then reduce to medium-low and simmer for 5 minutes.

Finish . Season to taste, then remove the curry from the heat and stir in a squeeze of lime juice. Cool slightly, then serve.

Tips for Success

Follow these additional tips to make sure your aloo gobi turns out perfect:

  • Cut the vegetables into uniform sizes . This is especially important for the potatoes—if some cubes are larger than others, you’re likely to have some potatoes that are falling apart in the curry with others that are still crunchy and raw.
  • Don’t skip the lime! For the most flavourful curry, don’t forget to add the lime juice at the end. It really brightens up the dish and adds a beautiful zing!
  • Adjust the consistency . If you want a saucier curry, you can add up to another ½ cup of coconut milk. You may want to add more seasonings to account for the extra liquid.

Variations

There are so many ways to make this aloo gobi your own! Here are some of my favourites:

  • If you’re looking to add some greens, try adding in spinach or kale. They’ll wilt quickly and add a beautiful colour and texture to the dish.
  • If you like your curries a bit more spicy, try adding a chopped jalapeño or cayenne for an extra kick.
  • For extra protein, feel free to add canned chickpeas, tofu, lentils, or vegan chicken .
  • Add other vegetables that you happen to have on hand—green peas, carrots, or bell peppers would all work well.

Serving Suggestions

This aloo gobi is delicious served with rice, garlic naan , or quinoa. You can also use it as a filling for wraps, lettuce cups, or even tacos!

Aloo gobi in bowl with rice and cilantro and lime for garnish - 12

How to Store Leftovers

Leftovers will keep in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a pan set over medium-low heat; you may need to add a splash of water or broth.

Can I Freeze This Recipe?

While you can freeze this recipe, I don’t recommend it because the texture of white potatoes suffers after freezing, thawing, and reheating. If you’re looking for a freezer-friendly curry, try my Sweet Potato Curry or Chickpea Tikka Masala .

More Vegan Cauliflower Recipes

  • Cauliflower Mac and Cheese
  • Roasted Cauliflower Soup
  • Cauliflower Pizza Bites
  • Crispy Cauliflower Tacos with Chipotle Crema
  • Sticky Sesame Cauliflower Wings

Ingredients

  • 1 medium head cauliflower , de-stemmed and florets broken up
  • 2 cups Irish potatoes , cubed
  • 2 tablespoons coconut oil
  • ½ red onion , chopped
  • 6 medium , 14 ounces tomatoes
  • 2 teaspoons minced ginger
  • 4 cloves garlic , minced
  • 1 tablespoon garam masala
  • 3 tablespoons red curry paste
  • 1 teaspoon curry powder
  • ¾ cup coconut milk , I used from the can, you can use can or box
  • Salt and pepper to taste
  • squeeze of juice of ½ lime

Instructions

  • In a large pot over medium high heat, add a tablespoon of the coconut oil.
  • Add in the cauliflower florets and the potatoes and stir together to cook down and crisp up, for about 10-12 minutes. Season to taste with sea salt and pepper.
  • While that’s cooking, in a another pan, add the other tablespoon of coconut oil. Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.
  • Add in the ginger, garlic, garam masala, red curry paste and curry powder. Stir to combine.
  • Add in the coconut milk and stir again. Add in the cauliflower florets and the potatoes here from the first pan. Bring the curry to a boil, and then reduce immediately to medium-low so that the mixture continues to simmer for 5 more minutes.
  • Taste the curry and season with salt and pepper if you desire. If you want more liquid/gravy, add up to another ½ cup of coconut milk depending on the amount you want. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Don’t skip this step!! Allow to cool slightly and then serve. Enjoy!

Notes

Richly spiced aloo gobi makes for a hearty, flavourful weeknight dinner loaded with tender potatoes and cauliflower. Just add rice or vegan naan and you’ve got a satisfying meal!

Overhead view of aloo gobi in bowl with rice, lime wedges, and cilantro - 13

My curry recipes are some of the most popular dinner ideas here on Jessica in the Kitchen. You guys love my Coconut Chickpea Curry , Thai Green Curry , Red Lentil Curry and Coconut Curry Soup . And this aloo gobi is such an amazing, mouthwatering, and comforting curry that you’ll be making it over and over again.

I can’t guarantee that this cauliflower and potato curry is as authentic as traditional aloo gobi, but I really did my best to honour it. Think creamy, deliciously seasoned, and loaded with so much flavour. I cook the cauliflower and potatoes partially first, until the potatoes start to crisp up, which adds such a beautiful texture to the dish.

Overhead view of aloo gobi in pot with wooden spoon and cilantro and lime wedges for garnish - 14

Why You’ll Love This Aloo Gobi Recipe

Here’s why this aloo gobi is a guaranteed winner:

  • Easy to make . This curry comes together quickly and easily, making it an excellent choice for weeknight dinners!
  • Comfort food at its best . Packed full of flavour and with just the right amount of heat, this aloo gobi will warm you up and fill your belly.
  • Versatile . This curry recipe can be easily adapted—you can add more or less heat, incorporate more veggies, and serve it over rice, quinoa , cauliflower rice (double the cauliflower!), or pair it with vegan naan .
Overhead view of ingredients for aloo gobi - 15

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Cauliflower – Break up the florets into evenly-sized pieces.
  • Irish potatoes – You can leave the skin on or off—whichever you prefer.
  • Coconut oil – Virgin coconut oil adds another layer of flavour to this aloo gobi.
  • Red onion – I use red, but yellow or white are fine too.
  • Tomatoes
  • Ginger – Fresh ginger is much more pungent and warm than ground ginger.
  • Garlic
  • Garam masala – A multitasker in Indian cuisine!
  • Red curry paste
  • Curry powder – Use mild curry powder here, unless you want a spicier curry—in that case, opt for hot or Madras curry powder.
  • Coconut milk – Full-fat coconut milk will give you the creamiest results.
  • Salt and pepper
  • Lime juice

How to Make Aloo Gobi

In addition to being easy, aloo gobi is meal-prep-friendly too. It’s one of those magical recipes that tastes even better after a day or two in the fridge!

Overhead view of potatoes and cauliflower in skillet - 16

Melt the oil . In a large pot set over medium high heat, add a tablespoon of the coconut oil.

Cook the cauliflower and potatoes . Stir in the cauliflower and potatoes and cook for 10 to 12 minutes, or until they begin to crisp. Season to taste with salt and pepper.

Start the sauce . Add the remaining coconut oil to another pan, along with the onions and tomatoes. Season with salt and pepper, then lower the heat to medium and cook for about 10 minutes, or until the tomatoes release their juices and the onions are soft.

Season . Stir in the ginger, garlic, garam masala, red curry paste, and curry powder.

Overhead view of curry sauce after adding coconut milk - 17

Simmer . Stir in the coconut milk, followed by the cauliflower florets and the potatoes. Bring the curry to a boil, then reduce to medium-low and simmer for 5 minutes.

Finish . Season to taste, then remove the curry from the heat and stir in a squeeze of lime juice. Cool slightly, then serve.

Tips for Success

Follow these additional tips to make sure your aloo gobi turns out perfect:

  • Cut the vegetables into uniform sizes . This is especially important for the potatoes—if some cubes are larger than others, you’re likely to have some potatoes that are falling apart in the curry with others that are still crunchy and raw.
  • Don’t skip the lime! For the most flavourful curry, don’t forget to add the lime juice at the end. It really brightens up the dish and adds a beautiful zing!
  • Adjust the consistency . If you want a saucier curry, you can add up to another ½ cup of coconut milk. You may want to add more seasonings to account for the extra liquid.

Variations

There are so many ways to make this aloo gobi your own! Here are some of my favourites:

  • If you’re looking to add some greens, try adding in spinach or kale. They’ll wilt quickly and add a beautiful colour and texture to the dish.
  • If you like your curries a bit more spicy, try adding a chopped jalapeño or cayenne for an extra kick.
  • For extra protein, feel free to add canned chickpeas, tofu, lentils, or vegan chicken .
  • Add other vegetables that you happen to have on hand—green peas, carrots, or bell peppers would all work well.

Serving Suggestions

This aloo gobi is delicious served with rice, garlic naan , or quinoa. You can also use it as a filling for wraps, lettuce cups, or even tacos!

Aloo gobi in bowl with rice and cilantro and lime for garnish - 18

How to Store Leftovers

Leftovers will keep in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a pan set over medium-low heat; you may need to add a splash of water or broth.

Can I Freeze This Recipe?

While you can freeze this recipe, I don’t recommend it because the texture of white potatoes suffers after freezing, thawing, and reheating. If you’re looking for a freezer-friendly curry, try my Sweet Potato Curry or Chickpea Tikka Masala .

More Vegan Cauliflower Recipes

  • Cauliflower Mac and Cheese
  • Roasted Cauliflower Soup
  • Cauliflower Pizza Bites
  • Crispy Cauliflower Tacos with Chipotle Crema
  • Sticky Sesame Cauliflower Wings

Ingredients

  • 1 medium head cauliflower , de-stemmed and florets broken up
  • 2 cups Irish potatoes , cubed
  • 2 tablespoons coconut oil
  • ½ red onion , chopped
  • 6 medium , 14 ounces tomatoes
  • 2 teaspoons minced ginger
  • 4 cloves garlic , minced
  • 1 tablespoon garam masala
  • 3 tablespoons red curry paste
  • 1 teaspoon curry powder
  • ¾ cup coconut milk , I used from the can, you can use can or box
  • Salt and pepper to taste
  • squeeze of juice of ½ lime

Instructions

  • In a large pot over medium high heat, add a tablespoon of the coconut oil.
  • Add in the cauliflower florets and the potatoes and stir together to cook down and crisp up, for about 10-12 minutes. Season to taste with sea salt and pepper.
  • While that’s cooking, in a another pan, add the other tablespoon of coconut oil. Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.
  • Add in the ginger, garlic, garam masala, red curry paste and curry powder. Stir to combine.
  • Add in the coconut milk and stir again. Add in the cauliflower florets and the potatoes here from the first pan. Bring the curry to a boil, and then reduce immediately to medium-low so that the mixture continues to simmer for 5 more minutes.
  • Taste the curry and season with salt and pepper if you desire. If you want more liquid/gravy, add up to another ½ cup of coconut milk depending on the amount you want. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Don’t skip this step!! Allow to cool slightly and then serve. Enjoy!

Notes

Overhead view of aloo gobi in bowl with rice, lime wedges, and cilantro - 19

Aloo Gobi

Ingredients

  • 1 medium head cauliflower de-stemmed and florets broken up
  • 2 cups Irish potatoes cubed
  • 2 tablespoons coconut oil
  • ½ red onion chopped
  • 6 medium 14 ounces tomatoes
  • 2 teaspoons minced ginger
  • 4 cloves garlic minced
  • 1 tablespoon garam masala
  • 3 tablespoons red curry paste
  • 1 teaspoon curry powder
  • ¾ cup coconut milk I used from the can, you can use can or box
  • Salt and pepper to taste
  • squeeze of juice of ½ lime

Instructions

  • In a large pot over medium high heat, add a tablespoon of the coconut oil.
  • Add in the cauliflower florets and the potatoes and stir together to cook down and crisp up, for about 10-12 minutes. Season to taste with sea salt and pepper.
  • While that’s cooking, in a another pan, add the other tablespoon of coconut oil. Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.
  • Add in the ginger, garlic, garam masala, red curry paste and curry powder. Stir to combine.
  • Add in the coconut milk and stir again. Add in the cauliflower florets and the potatoes here from the first pan. Bring the curry to a boil, and then reduce immediately to medium-low so that the mixture continues to simmer for 5 more minutes.
  • Taste the curry and season with salt and pepper if you desire. If you want more liquid/gravy, add up to another ½ cup of coconut milk depending on the amount you want. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Don’t skip this step!! Allow to cool slightly and then serve. Enjoy!

Notes

Nutrition

Aloo Gobi https://jessicainthekitchen.com/cauliflower-and-potato-curry-aloo-gobi-masala/ September 13, 2023

Packed with rich and hearty pumpkin puree, your favorite fall spices, and buttery pecans, this pumpkin chia pudding is a filling, easy breakfast. Loaded with chia seeds and non-dairy milk, it’s a vegan breakfast that’s perfect for an autumn morning.

A jar of chia pudding topped with pecans, with another jar and a spoon in the background - 20

I’ve been on a chia pudding kick lately and have been making Chocolate Chia Pudding all the time. But with cold weather right around the corner, it’s time to start making breakfasts fit for fall. And this pumpkin chia pudding is exactly that.

This super quick and easy pumpkin chia seed pudding recipe is perfect for autumn and winter. It’s loaded with earthy pumpkin puree and warm pumpkin pie spices, so it basically tastes like a Thanksgiving dessert that you get to eat for breakfast. It’s creamy and filling, and it’s topped with rich and nutty pecans too. I could eat this vegan chia pudding every day until spring!

Why You’ll Love This Quick & Easy Pumpkin Chia Pudding

This is one of those comforting breakfasts that I could never get tired of. Here’s why you’re going to love this recipe.

  • Easy to make. This is such a simple and straightforward recipe. You only need 7 ingredients to make hearty pumpkin chia pudding, and it takes just 10 minutes. Then all you have to do is leave the pudding in the fridge overnight, and you have a ready-made breakfast when you wake up!
  • Feel great. This is a breakfast that will set the tone for your whole day. With nuts, pumpkin, chia seeds, and non-dairy milk, you’ll feel energized and ready to attack the day after eating vegan pumpkin chia pudding.
  • Fall flavors. My favorite thing about fall is the food. The warm, cozy, and spicy flavors of autumn are so comforting and delicious. This breakfast chia pudding is packed with them. With pumpkin puree, pumpkin pie spice, pecans, and your choice between maple syrup and agave, this recipe is basically like eating pumpkin pie for breakfast.
  • Vegan. I’m always looking for more delicious vegan breakfast recipes, and this is a great option. You can make this pudding with dairy if you prefer, but I like it best as an easy vegan-friendly recipe.
Overhead view of the ingredients needed for pumpkin chia pudding: a carton and a bowl of of coconut milk beverage, a bowl of pumpkin puree, a bowl of agave, a bowl of chia seeds, a bowl of pumpkin pie spices, and a measuring spoon of salt - 21

What You’ll Need

You only need a handful of common household ingredients to make this creamy and autumnal pumpkin chia pudding. Make sure to check out the recipe card at the end of the page for the exact amounts of each ingredient.

  • Chia seeds
  • Non-dairy milk – Use the milk of your choice.
  • Agave syrup or maple syrup
  • Pumpkin pie spice
  • Pumpkin puree – Make sure to use unsweetened and unflavored puree.
  • Sea salt
  • Chopped pecans

What Milk Is Best For Pumpkin Chia Seed Pudding?

You can use any type of milk for this recipe, though it’s most delicious with non-dairy milk. My preferred milk for pumpkin chia seed pudding is a vanilla-flavored coconut milk beverage, but you can use whatever you’d like. I recommend avoiding non-dairy milks that are super sweet, as they can overwhelm the pudding.

How To Make Pumpkin Chia Pudding

This recipe only takes 10 minutes to throw together. Here’s how to do it.

  • Add ingredients. Place the chia seeds, milk, sweetener, pumpkin puree, salt, and spices in a bowl or individual jars.
  • Mix. Use a whisk or fork to mix the ingredients together until smooth.
  • Adjust. Taste the pudding, and adjust the seasonings to fit your taste.
  • Chill. Cover and place the pumpkin chia pudding in the fridge for at least 4 hours, and preferably overnight.
  • Serve. Remove the pudding from the fridge and top it with nuts and an optional drizzle of non-dairy milk or creamer. Then eat!
Two jars of chia pudding topped with pecans, next to two spoons and a carton of coconut milk beverage. - 22

Tips for Success

Here are some of my favorite tricks for making the best possible vegan pumpkin chia seed pudding.

  • Make your own puree. You can absolutely use store-bought pumpkin puree for this recipe, but it will be even more delicious if you make your own. Homemade Pumpkin Puree is easy to make and super delicious, and it will add a level of complex holiday flavor that will really make this pudding shine.
  • Toast the pecans. Another way to boost the flavors in this pumpkin breakfast is to toast your pecans. Pecans become more buttery and less bitter when you toast them, and the flavor goes so well with pumpkin and pumpkin pie spices. Toast them for a few minutes on the stovetop or in the oven for the best pumpkin chia pudding.
  • Play with the flavors. This is a perfect vegan chia pudding recipe as is, but feel free to adjust it based on what flavors you like. You can add other types of nuts or even fresh or dried fruit to the pudding, or adjust the amount of pumpkin pie spice based on your tastebuds. You can even add a dollop of Vegan Coconut Whipped Cream on top and serve the pumpkin chia pudding for dessert or a celebratory breakfast!

Serving Suggestions

There’s nothing I love more than a tasty breakfast paired with a good morning beverage. Here are a few drinks that I love to sip on while eating pumpkin chia pudding.

  • Whipped Coffee
  • Iced Matcha Latte
  • Korean Strawberry Milk
  • Strawberry Banana Smoothie
  • Hot Matcha Latte
Overhead view of two mason jars with chia pudding topped with pecans, next to a bowl of pecans, two spoons, and a carton of coconut milk beverage. - 23

How Long Does Pumpkin Chia Seed Pudding Last?

One of the best things about this vegan pumpkin chia pudding is that it lasts for a long time. As long as you keep it in an airtight container in the fridge, it will stay good for at least 5 days. So you can make a big batch during the weekend and have easy grab-and-go breakfasts all week long.

I do not recommend freezing chia pudding, as the texture will get pretty weird.

More Pumpkin Recipes To Try

When autumn shows up I find myself trying to put pumpkin in everything. It’s so hearty and cozy and perfect for the cold seasons. Here are a few more of my favorite pumpkin recipes.

  • Vegan Pumpkin Cupcakes
  • Vegan Pumpkin Chili
  • Vegan Pumpkin French Toast
  • Vegan Chocolate Chip Pumpkin Bread
  • Vegan Pumpkin Pie
  • Vegan Pumpkin Mac and Cheese

Ingredients

  • ¼ cup chia seeds , (42g)
  • 1 cup So Delicious Vanilla Coconutmilk , or any other non-dairy milk
  • 1 tablespoon agave syrup or maple syrup
  • ¾ teaspoon pumpkin pie spice
  • ½ cup pumpkin puree
  • Pinch sea salt
  • Chopped pecans , for garnish

Instructions

  • In a bowl or in individual jars, mix all of the ingredients except the pecans together with a whisk. Stir until the ingredients are completely combined and smooth throughout.
  • Taste the chia pudding and adjust the seasonings and sweetener.
  • Cover and set in the fridge for at least 4 hours, and preferably overnight.
  • Remove the pudding from the fridge. If you chilled it in a bowl, spoon it into individual servings.
  • Top with pecans and an optional drizzle of non-dairy milk or creamer, then serve.

Notes

  • Store in the fridge for at least 5 days for an easy breakfast on the go.
  • Adjust the flavors and toppings to fit your taste.