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Pumpkin Curry Recipe

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★★★★★

4.8 from 145 reviews

A creamy and flavorful Pumpkin Curry made with a blend of aromatic spices, fresh vegetables, and coconut milk. This comforting dish is perfect for a cozy meal and served best with rice or naan bread. It features tender pumpkin puree, sautéed onion, carrot, bell pepper, and leafy greens simmered to perfection.

Ingredients

Scale

Vegetables & Aromatics

  • 1/2 tbsp oil (or water for oil-free option)
  • 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 & 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 & Other Ingredients

  • 1/2 cup passata (or tomato sauce)
  • 2 cups pumpkin puree
  • 1/2 to 1 cup vegetable broth
  • 3/4 cup canned coconut milk
  • Fresh herbs (e.g., parsley or cilantro) for garnish
  • Lime or lemon juice for drizzling
  • Cooked rice, to serve

Instructions

  1. Sauté Vegetables: Heat the oil (or water) in a pan over medium heat. Add the chopped onion, carrot, and bell pepper and sauté for about 4-5 minutes until they begin to soften and the onion becomes translucent.
  2. Add Aromatics: Stir in the minced garlic and fresh ginger, sautéing for an additional 1 minute to release their fragrance without burning.
  3. Add Spices and Liquids: Incorporate all the spices—curry powder, turmeric, cumin, salt, smoked paprika, and black pepper—then add the passata, pumpkin puree, vegetable broth, and coconut milk. Stir thoroughly to combine all ingredients.
  4. Simmer the Curry: Bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for 5-8 minutes or until the vegetables are tender and the flavors meld together. Optionally, add cooked chickpeas at this stage for extra protein.
  5. Incorporate Greens: Add the chopped kale to the curry and let it simmer gently for another 1-2 minutes until the greens wilt.
  6. Adjust Seasoning: Turn off the heat. Taste the curry and adjust seasoning with more salt, pepper, or red pepper flakes if you prefer it spicier.
  7. Serve: Serve the pumpkin curry hot, garnished with fresh herbs and a drizzle of lime or lemon juice. It pairs beautifully with cooked rice or naan bread. Enjoy warm!

Notes

  • To make your own pumpkin puree, roast peeled pumpkin chunks in the oven until soft, then blend until smooth.
  • Vegetable broth quantity can be adjusted to achieve your desired curry thickness.
  • Using canned coconut milk adds richness; for a lighter version, use light coconut milk or reduce the quantity.
  • For a protein boost, cooked chickpeas can be stirred in during simmering.
  • This curry can be stored in the refrigerator for up to 3 days and reheated gently before serving.

Keywords: pumpkin curry, vegetarian curry, coconut milk curry, pumpkin puree recipe, easy curry, Indian-inspired dish

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