... Print

Spicy Pumpkin Curry

Close-up of a bowl of creamy pumpkin curry topped with fresh cilantro.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Ingredients

Scale
  • 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

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

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