Description
This Coconut Pumpkin Curry is creamy, fragrant, and soul-warming — the perfect plant-based comfort food for fall. Packed with warming spices, tender pumpkin, and velvety coconut milk, it’s ready in under 30 minutes!
Ingredients
Scale
- 1 tablespoon coconut oil (or olive oil)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste (adjust to taste)
- 2 cups fresh pumpkin, peeled and cubed (or use butternut squash)
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup vegetable broth or water
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Juice of 1/2 lime
- Fresh cilantro, for garnish
- Cooked rice or naan, for serving
Instructions
- Sauté aromatics: In a large skillet or saucepan, heat coconut oil over medium heat. Add onion and sauté for 3–4 minutes until softened. Add garlic and ginger and cook for another minute.
- Add curry paste and spices: Stir in red curry paste, turmeric, and cumin. Cook for 1 minute to release flavors.
- Simmer pumpkin: Add cubed pumpkin, coconut milk, and broth. Stir well and bring to a simmer. Cover and cook for 15–20 minutes until pumpkin is tender.
- Finish and serve: Season with salt, pepper, and lime juice. Garnish with cilantro and serve hot with rice or naan.
Notes
Swap pumpkin with sweet potato or carrots if desired. Add chickpeas or tofu for extra protein. For a spicier curry, stir in chili flakes or a splash of sriracha before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Curry
- Method: Stovetop
- Cuisine: Thai-Inspired, Fall-Inspired
Nutrition
- Serving Size: 1 serving (without rice)
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: coconut pumpkin curry, vegan pumpkin curry, easy fall curry, creamy coconut curry, plant-based dinner