Cozy Pumpkin Curry: 1 Hour Comfort

You know, for years, I thought pumpkin was just for pies and lattes. But ever since I started playing around in the kitchen more and digging into my grandma’s old recipe cards, I’ve discovered how amazing pumpkin can be in a savory dish! This pumpkin curry recipe was a total game-changer for me. It’s unbelievably comforting, warms you right up with all those cozy spices, and it’s so darn easy to make, even on a busy weeknight. It’s become my go-to vegetarian meal when those autumn vibes hit and I want something truly soul-satisfying. It reminds me a lot of my grandma’s kitchen—simple ingredients, bursting with flavor, and made with love. My journey from a frantic marketing career to finding my happy place here, in the kitchen, has taught me the power of a good, easy meal, and this curry is a perfect example!

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Why You’ll Love This Spicy Pumpkin Curry

Honestly, this pumpkin curry recipe is just pure cozy goodness in a bowl! Here’s why it’s a favorite:

• Super Easy: Seriously, you can have this on the table in under an hour, making it perfect for those busy weeknights.
• Amazing Flavors: It’s packed with warm, aromatic spices and creamy coconut milk. The sweetness of the pumpkin just sings!
• Perfectly Seasonal: When that autumn chill hits, there’s nothing better than a hearty bowl of this spiced squash curry.
• Totally Vegetarian: A delicious and satisfying vegetarian curry dish that everyone will love, no matter their dietary preferences.

Ingredients for Your Perfect Pumpkin Curry Recipe

Whipping up this delicious pumpkin curry is a breeze with these simple ingredients. Remember, the best flavors come from using good quality stuff! Here’s what you’ll need:

• 1 tablespoon coconut oil: For sautéing and adding a touch of tropical flavor.
• 1 large onion, chopped: The base for so much flavor!
• 2 cloves garlic, minced: Because garlic makes everything better.
• 1 tablespoon grated fresh ginger: Adds that lovely warm zing.
• 1 teaspoon curry powder: Use your favorite blend!
• 1 teaspoon ground cumin: Earthy and essential.
• 1/2 teaspoon ground turmeric: For that beautiful color and subtle earthiness.
• 1/4 teaspoon cayenne pepper (optional): If you like a little heat, just add a pinch!
• 1 (13.5 ounce) can full-fat coconut milk: This is key for that creamy, rich sauce. Don’t skimp!
• 1 (15 ounce) can diced tomatoes, undrained: Adds a little tang and body.
• 1 pound pumpkin or butternut squash, peeled, seeded, and cut into 1-inch cubes: Make sure it’s just the yummy flesh, diced up nice and even.
• 1 cup vegetable broth: To get the perfect curry consistency.
• 1 teaspoon salt: Or to your taste, of course!
• 1/2 teaspoon black pepper: Freshly ground is always best.
• Fresh cilantro, chopped: For a burst of freshness when serving.
• Cooked rice: The perfect bed for this lovely curry.

How to Make This Flavorful Pumpkin Curry

Alright, let’s get this amazing pumpkin curry simmering! It’s really straightforward, and trust me, the aroma that fills your kitchen will make you so happy you decided to cook this. This is the kind of meal that makes my weeknight dinners feel special.

Sautéing Aromatics for Your Pumpkin Curry

First things first, grab a big pot or a Dutch oven. Heat up that coconut oil over medium heat – just until it’s shimmering a bit. Toss in your chopped onion and let it hang out for about 5 to 7 minutes, or until it’s nice and soft and starting to get a little translucent. Then, add the minced garlic and grated ginger; cook those for just another minute until they smell *amazing*. Don’t let them burn, though!

Adding Spices and Liquids to Your Pumpkin Curry

Now for the magic! Stir in your curry powder, cumin, turmeric, and that optional cayenne pepper. Let them toast for about a minute, stirring constantly. This really wakes up the spices! Then, pour in the full-fat coconut milk and the can of diced tomatoes (with their juice!). Give it a good scrape of the bottom of the pot to get all those flavorful bits up – that’s called deglazing, and it’s super important for flavor!

Simmering the Pumpkin Curry to Perfection

Next, gently add your cubed pumpkin or butternut squash and that cup of vegetable broth. Season it all up with a teaspoon of salt and half a teaspoon of black pepper. Bring this whole wonderful mixture to a boil, then quickly turn the heat down to low. Pop a lid on the pot and let it simmer away for about 20 to 25 minutes. You want the pumpkin to be perfectly tender when you poke it with a fork, but not mushy.

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Finishing and Serving Your Spicy Squash Curry

Once the pumpkin is tender, give it a quick taste. Does it need more salt? Maybe a bit more spice? Adjust it until it’s just perfect for you. Ladle this gorgeous, fragrant curry over some fluffy cooked rice – maybe get some side dishes ready too! Garnish generously with fresh chopped cilantro for that pop of green and extra freshness. Enjoy!

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Tips for the Best Pumpkin Curry

You know, making a fantastic pumpkin curry is all about a few little tricks I’ve picked up over the years. It’s not complicated at all, but a few small things really make a difference. First off, don’t shy away from using full-fat coconut milk; that’s what gives you that wonderfully rich and creamy sauce that’s just divine. If you love a bit of heat, feel free to bump up the cayenne pepper – or even add a pinch of red pepper flakes when you’re toasting the spices. Taste as you go is my mantra!

Also, make sure your pumpkin or squash is cut into even, bite-sized pieces so it cooks uniformly. Nobody likes a piece that’s too hard or too mushy! If you’re out of fresh ginger, a little ground ginger can work in a pinch, but fresh really gives it that vibrant kick. This curry is also fantastic when you make a big batch and have leftovers – the flavors often meld and deepen even more overnight! It’s almost as good as my creamy pumpkin soup for a cozy fall meal. You could even add some chickpeas or spinach for extra goodness!

Ingredient Notes and Substitutions for Coconut Curry with Pumpkin

Let’s chat a bit more about the stars of this curry! When you’re picking your pumpkin or squash, any hard squash will do the trick. Butternut squash is my go-to because it’s sweet and easy to peel, but sugar pumpkins or even kabocha squash work beautifully too. Just make sure it’s the yummy flesh, diced up into cubes. For that luxuriously creamy sauce, please, please use *full-fat* coconut milk. Those ‘light’ versions just don’t give you the same richness, and honestly, the difference it makes is huge. If you’re trying to keep this vegan, just double-check that your vegetable broth is indeed vegan!

Frequently Asked Questions about Pumpkin Curry

Got questions about making this cozy pumpkin curry? I’ve got answers! It’s such a forgiving and delicious recipe, perfect for using up that autumn squash.

Can I use pumpkin puree instead of cubes?

Absolutely! If you’re short on time or just prefer a smoother texture, you can totally use pumpkin puree. Just stir a 15-ounce can of pumpkin puree into the pot along with the coconut milk and diced tomatoes in step 4. It’ll give you a lovely, creamy consistency!

How spicy is this curry?

This pumpkin curry recipe has just a little warmth from the spices, with the optional cayenne pepper adding a touch of heat. If you love spicy food, feel free to add more cayenne or even a pinch of red pepper flakes with the other spices. On the other hand, if you’re sensitive to spice, just leave the cayenne out entirely. You can always add a dollop of plain yogurt or sour cream when serving to cool things down!

What can I serve with this curry?

This spicy squash curry is fantastic served over steamed basmati or jasmine rice. It’s also amazing with some warm naan bread for scooping up every last drop of that delicious sauce. A simple side salad or some steamed greens would also make a lovely addition to your meal!

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Can I make ahead and freeze this pumpkin curry?

Oh yes! This curry actually tastes even better the next day as the flavors meld together. You can store it in an airtight container in the fridge for up to 3 days. It also freezes beautifully! Just let it cool completely, then portion it into freezer-safe containers. It should keep well in the freezer for about 2-3 months. Just thaw it overnight in the fridge and reheat gently on the stovetop when you’re ready for another comforting bowl.

Nutritional Information for this Vegetarian Curry Dish

Just a heads-up, these numbers are estimates, okay? Your mileage might vary a little depending on the exact brands of coconut milk or broth you use, but this gives you a good idea of what you’re getting. Each serving of this delicious vegetarian curry dish is packed with flavor!

• Serving Size: 1 serving
• Calories: 350
• Fat: 20g
• Saturated Fat: 15g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 700mg
• Carbohydrates: 35g
• Fiber: 5g
• Sugar: 12g
• Protein: 5g

Share Your Culinary Creations!

I just love hearing from you all! If you give this amazing pumpkin curry a try, please drop a comment below and let me know what you think. Did you tweak it a little? Add something extra? I’d love to hear all about your variations and any tips you might have discovered! Leaving a rating really helps others find the recipe too. You can also reach out to me through my contact page if you have any questions!

Spicy Pumpkin Curry

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A comforting and aromatic vegetarian curry featuring tender pumpkin in a rich, spiced coconut milk sauce. Perfect for a flavorful autumn dinner.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Vegetarian

Ingredients

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• 1 tablespoon coconut oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 1 (13.5 ounce) can full-fat coconut milk
• 1 (15 ounce) can diced tomatoes, undrained
• 1 pound pumpkin or butternut squash, peeled, seeded, and cut into 1-inch cubes
• 1 cup vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh cilantro, chopped, for garnish
• Cooked rice, for serving

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Instructions

1. Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
2. Add garlic and ginger and cook until fragrant, about 1 minute.
3. Stir in curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly.
4. Pour in coconut milk and diced tomatoes. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
5. Add pumpkin cubes and vegetable broth. Season with salt and pepper.
6. Bring the curry to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until pumpkin is tender.
7. Taste and adjust seasoning as needed.
8. Serve hot over cooked rice, garnished with fresh cilantro.

Notes

• For a smoother curry, you can use pumpkin puree instead of cubes. Add it in step 4.
• Adjust the cayenne pepper to your spice preference.
• This curry pairs well with naan bread.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 12g
• Sodium: 700mg
• Fat: 20g
• Saturated Fat: 15g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 5g
• Cholesterol: 0mg