Description
This Pumpkin Curry is creamy, aromatic, and bursting with fall flavors. Made with coconut milk, pumpkin, and warm spices, it’s a hearty plant-based dish perfect for weeknights or cozy gatherings.
Ingredients
Scale
- 2 tablespoons coconut oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 2 cups pumpkin, peeled and cubed
- 1 can (15 oz) coconut milk
- 1 cup vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon chili flakes (optional)
- 2 cups fresh spinach or kale
- Fresh cilantro, for garnish
- Salt and pepper, to taste
Instructions
- Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger; sauté until fragrant and softened.
- Stir in curry paste, turmeric, cumin, and chili flakes. Cook for 1 minute to release flavors.
- Add pumpkin cubes and toss to coat in spices. Pour in coconut milk and vegetable broth, then bring to a simmer.
- Season with soy sauce, salt, and pepper. Simmer for 20–25 minutes, until pumpkin is tender.
- Stir in spinach or kale until just wilted. Adjust seasoning to taste.
- Serve hot, garnished with fresh cilantro and a side of rice or naan.
Notes
This curry works beautifully with butternut squash or sweet potato too. For extra protein, add chickpeas or tofu. Leftovers taste even better the next day!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired, Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 6g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: pumpkin curry, vegan curry, fall curry recipe, coconut pumpkin curry, easy curry dinner