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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.

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

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

Find it online: https://thefamilycooking.com/pumpkin-curry/