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.

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.

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.

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.

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.