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Pumpkin Curry Recipe

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4.4 from 5 reviews

This vibrant and comforting pumpkin curry is a flavorful vegetarian dish that combines creamy pumpkin puree with aromatic spices, fresh vegetables, and coconut milk. Perfect as a hearty meal served over rice or with naan bread, it's nutrient-rich and easy to prepare in under 30 minutes.

Ingredients

Vegetables and Aromatics

  • 1/2 tbsp oil (or water for oil-free)
  • 1 medium onion, chopped
  • 1 cup carrot, chopped
  • 3/4 cup bell pepper, chopped
  • 3 garlic cloves, minced
  • 2-inch piece fresh ginger, minced
  • 6-8 leaves fresh kale, chopped (or spinach)

Spices and Seasonings

  • 1/2 tbsp curry powder
  • 3/4 tsp ground turmeric
  • 1 tsp ground cumin
  • 3/4 tsp salt (adjust to taste)
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper (adjust to taste)

Liquids and Base

  • 1/2 cup passata (or tomato sauce)
  • 2 cups pumpkin puree
  • 1/2 - 1 cup vegetable broth
  • 3/4 cup canned coconut milk

To Finish

  • Fresh herbs for garnish (e.g., parsley, cilantro)
  • Lime juice or lemon juice to drizzle
  • Cooked rice (to serve)

Instructions

  1. Sauté Vegetables: Heat oil in a pan over medium heat. Add chopped onion, carrot, and bell pepper, sautéing for about 4-5 minutes until softened.
  2. Add Aromatics: Stir in minced garlic and fresh ginger, cooking for an additional 1 minute to release their flavors.
  3. Add Spices and Base: Mix in curry powder, turmeric, cumin, salt, smoked paprika, and black pepper. Then add passata, pumpkin puree, vegetable broth, and coconut milk, stirring until fully combined.
  4. Simmer the Curry: Bring the mixture to a gentle simmer, reduce heat to low, and cook for 5-8 minutes, allowing the vegetables to become tender and flavors to meld. Optional: stir in cooked chickpeas here for extra protein.
  5. Add Greens: Add the chopped kale to the curry and simmer for another 1-2 minutes until the kale wilts.
  6. Season to Taste: Turn off heat, then taste and adjust seasonings by adding more salt, pepper, or red pepper flakes according to preference.
  7. Serve: Garnish with fresh herbs and drizzle with lime or lemon juice. Serve warm alongside cooked rice or naan bread. Enjoy!

Notes

  • Pumpkin puree can be homemade by roasting pumpkin until soft and then pureeing, or store-bought canned pumpkin can be used.
  • Adjust the amount of vegetable broth depending on desired curry consistency—add more for a thinner sauce.
  • Use canned coconut milk for creaminess; light versions can reduce fat but also richness.
  • Adding cooked chickpeas boosts protein and makes the curry more filling.
  • Fresh herbs such as cilantro or parsley add brightness when sprinkled on top just before serving.
  • This curry is great served with rice, naan bread, or even quinoa for variation.

Find it online: https://cookedbygrace.com/pumpkin-curry-recipe/