A delicious and nutritious pumpkin curry packed with warm spices and creamy coconut milk, perfect for the fall season.

Prep Time
10min
Cook Time
25min
Total Time
35min
Pumpkin Curry recipe

Ingredients

4 Servings
(1 serving = one bowl)
  • 1piece
    small pumpkin, peeled and diced
  • 1piece
    onion, chopped
  • 2clove
    garlic, minced
  • 1piece
    red bell pepper, sliced
  • 1can
    coconut milk
  • 2tbsp
    red curry paste
  • 1tbsp
    curry powder
  • 1tbsp
    turmeric
  • 1tbsp
    cumin
  • 1tbsp
    coriander
  • Salt and pepper to taste
  • Fresh cilantro for garnish

How to make Pumpkin Curry

  1. In a large pot, sauté the onion and garlic until fragrant.

  2. Add the red curry paste, curry powder, turmeric, cumin, and coriander to the pot and stir to combine.

  3. Add the diced pumpkin and bell pepper to the pot and stir to coat in the spice mixture.

  4. Pour in the coconut milk and stir to combine. Bring the mixture to a simmer.

  5. Cover the pot and let the curry cook for about 20-25 minutes, or until the pumpkin is tender.

  6. Season with salt and pepper to taste.

  7. Serve the pumpkin curry hot, garnished with fresh cilantro.

Nutrition (per serving)

Calories

260.0kcal (13%)

Protein

3.8g (7.5%)

Carbs

27.3g (9.91%)

Sugars

5.5g (11%)

Healthy Fat

2.0g

Unhealthy Fat

13.5g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Serve the pumpkin curry over brown rice or quinoa for a complete and nutritious meal.

  2. Add some steamed broccoli or spinach on the side for extra greens.

  3. Sprinkle some toasted pumpkin seeds on top for added crunch and nutrition.

  4. Enjoy a side of plain Greek yogurt for a creamy and tangy contrast to the spicy curry.

FAQS

  1. How do I make pumpkin curry from scratch?

    To make pumpkin curry from scratch, start by sautéing chopped onion and minced garlic in a large pot until fragrant. Then, add red curry paste, curry powder, turmeric, cumin, and coriander, stirring to combine. Next, add diced pumpkin and sliced red bell pepper, coating them in the spice mixture. Pour in a can of coconut milk, bring the mixture to a simmer, cover the pot, and let it cook for 20-25 minutes until the pumpkin is tender. Finally, season with salt and pepper, and serve hot garnished with fresh cilantro.

  2. Is pumpkin curry suitable for vegan and gluten-free diets?

    Yes, pumpkin curry is suitable for both vegan and gluten-free diets. The ingredients used, such as pumpkin, coconut milk, and spices, are all plant-based and do not contain gluten. Just ensure that the red curry paste you use is gluten-free, as some brands may contain gluten.

  3. What can I substitute for pumpkin in curry recipes?

    If you don't have pumpkin on hand, you can substitute it with butternut squash, sweet potatoes, or even carrots. These alternatives will provide a similar texture and sweetness to the curry, making them great substitutes.

  4. How should I store leftover pumpkin curry?

    To store leftover pumpkin curry, let it cool to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 3 months. When reheating, make sure to stir well and heat thoroughly.

  5. What dishes pair well with pumpkin curry?

    Pumpkin curry pairs wonderfully with steamed rice, quinoa, or naan bread. You can also serve it alongside a fresh salad or roasted vegetables for a complete meal. For added flavor, consider serving it with a side of yogurt or raita to balance the spices.

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Saramin

(@678sarin)

My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...

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