Why You’ll Love This Recipe

This curry is incredibly flavorful, naturally vegan, and loaded with nutritious ingredients. The pumpkin becomes tender and creamy, absorbing the warm spices while the coconut milk gives the dish a luxurious texture. It’s easy to make in one pot and completely customizable based on what you have on hand. Plus, it’s perfect for meal prep, leftovers, or feeding a hungry crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pumpkin (peeled and cubed; sugar pumpkin or kabocha works well)
• Onion (chopped)
• Garlic (minced)
• Ginger (grated or minced)
• Curry powder or curry paste (red or yellow)
• Coconut milk (full-fat for creaminess)
• Vegetable broth or water
• Olive oil or coconut oil
• Salt and pepper
• Optional add-ins: chickpeas, spinach, tomatoes, chili flakes
• Fresh cilantro or lime wedges (for garnish)
• Cooked rice or naan (for serving)

Directions

1. Heat oil in a large pot over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
2. Stir in garlic and ginger and cook for another minute until fragrant.
3. Add curry powder or paste and cook for 1–2 minutes to release the spices.
4. Add cubed pumpkin, salt, pepper, and stir to coat with the spices.
5. Pour in coconut milk and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes, or until pumpkin is tender.
6. If using chickpeas, tomatoes, or spinach, add them in the last 5–10 minutes of cooking.
7. Taste and adjust seasoning as needed.
8. Serve hot over rice or with naan, garnished with fresh cilantro or a squeeze of lime.

Servings and timing

This recipe serves 4.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

• Protein Boost: Add cooked chickpeas, lentils, or tofu for extra protein.
• Spicy Kick: Add red chili flakes, chopped green chilies, or hot curry paste for more heat.
• Thai-Inspired: Use Thai red curry paste and add fish sauce (if not vegan) and lime leaves for an authentic Thai flavor.
• Creamier Texture: Blend a portion of the soup before serving or stir in extra coconut cream.
• With Greens: Stir in spinach, kale, or Swiss chard at the end for added nutrients.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a pot over medium heat, stirring occasionally, or microwave in 1-minute intervals until hot. Pumpkin curry also freezes well—store in freezer-safe containers for up to 2 months. Thaw in the fridge overnight and reheat as needed.

FAQs

Can I use canned pumpkin?

Canned pumpkin can be used, but the texture will be more like a thick soup or stew. Fresh cubed pumpkin is best for a chunkier curry.

What type of pumpkin should I use?

Sugar pumpkin, pie pumpkin, or kabocha squash work well. Avoid large carving pumpkins, as they are watery and less flavorful.

Is this curry spicy?

That depends on your curry powder or paste. You can adjust the heat to your preference by adding or reducing chili.

Can I make it ahead of time?

Yes, this curry tastes even better the next day as the flavors deepen. It’s great for meal prep.

Can I use other squash?

Absolutely. Butternut squash, acorn squash, or delicata squash can be used in place of pumpkin.

How do I make it thicker?

Let the curry simmer uncovered for a few extra minutes to reduce the liquid. You can also mash some of the pumpkin pieces.

Can I add meat to this curry?

Yes, chicken or shrimp can be added, but cook them separately and stir them in near the end to avoid overcooking.

What should I serve with pumpkin curry?

Steamed basmati or jasmine rice, naan bread, or even couscous pair wonderfully with the curry.

Can I make this curry without coconut milk?

Yes, use heavy cream, dairy-free alternatives like oat or almond cream, or even cashew cream.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free. Just make sure any added ingredients (like broth or curry paste) are certified gluten-free.

Conclusion

Pumpkin Curry is a flavorful, feel-good dish that brings together the best of fall and global cuisine. With its creamy texture, warming spices, and nourishing ingredients, it’s a perfect one-pot meal for chilly evenings, plant-based dinners, or cozy gatherings. Easy to make and even easier to love, this curry is sure to earn a spot in your regular rotation.

Pumpkin Curry

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Pumpkin Curry is a creamy, comforting, and naturally vegan dish made with tender pumpkin, warm spices, and rich coconut milk. It’s a one-pot meal full of flavor, perfect for fall or any time you want a nourishing, global-inspired dinner.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegan

Ingredients

• 4 cups pumpkin, peeled and cubed (sugar pumpkin or kabocha)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder or 2 tbsp red/yellow curry paste
• 1 can (14 oz) full-fat coconut milk
• 1 cup vegetable broth or water
• 2 tbsp olive oil or coconut oil
• Salt and pepper to taste
• Optional add-ins: 1 can chickpeas (drained), 1 cup chopped spinach, 1/2 cup diced tomatoes, pinch of red chili flakes
• Fresh cilantro or lime wedges for garnish
• Cooked rice or naan, for serving

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Instructions

1. Heat oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until soft.
2. Stir in garlic and ginger and cook for 1 minute until fragrant.
3. Add curry powder or paste and cook for 1–2 minutes, stirring frequently.
4. Add cubed pumpkin, salt, and pepper. Stir to coat in spices.
5. Pour in coconut milk and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes, until pumpkin is tender.
6. Add optional chickpeas, spinach, or tomatoes in the last 5–10 minutes of cooking.
7. Taste and adjust seasoning. Simmer uncovered a few minutes longer if thicker consistency is desired.
8. Serve hot over rice or with naan. Garnish with fresh cilantro and lime wedges.

Notes

• Use Thai curry paste for a different regional flavor.
• Add cayenne or chili for a spicier curry.
• For a thicker texture, mash some pumpkin pieces or blend part of the curry.
• Butternut squash or acorn squash can be used in place of pumpkin.
• This curry freezes well for up to 2 months.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 320
• Sugar: 6g
• Sodium: 460mg
• Fat: 20g
• Saturated Fat: 13g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 6g
• Protein: 6g
• Cholesterol: 0mg