Description
This creamy Pumpkin Curry is a comforting, hearty dish made with coconut milk, warming spices, and tender chunks of pumpkin. It’s naturally vegan, gluten-free, and perfect for cozy nights in.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 3 cups peeled, cubed pumpkin
- 1 can (14 oz) coconut milk
- 1/2 cup vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 teaspoon maple syrup (optional)
- Salt and pepper to taste
- Fresh cilantro and lime wedges, for serving
Instructions
- Heat coconut oil in a large pan over medium heat. Add onion and sauté until translucent, about 5 minutes.
- Add garlic and ginger; cook for 1 minute. Stir in curry paste and turmeric and cook another 1–2 minutes.
- Add pumpkin cubes and stir to coat with spices.
- Pour in coconut milk and vegetable broth. Bring to a simmer and cook for 15–20 minutes until pumpkin is tender.
- Stir in soy sauce and maple syrup (if using). Season with salt and pepper to taste.
- Serve hot with rice, topped with fresh cilantro and a squeeze of lime.
Notes
Substitute sweet potatoes or butternut squash for pumpkin if needed. Adjust spice level with more curry paste or chili flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Vegan
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 430mg
- Fat: 21g
- Saturated Fat: 17g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: pumpkin curry, vegan curry, coconut curry, fall recipes, gluten-free curry