This Pumpkin Curry Recipe is a nice fall recipe that is both filling and warming. Fresh pumpkin is simmered in rich spices, coconut milk and lime juice and then finished off with fresh spinach and chickpeas. This vegan dish is a huge hit in the colder months!
Pumpkin season is here. I don’t know about you but I kind of love celebrating all things pumpkin for a couple of months each year.
I rotate between this Pumpkin Curry Recipe, Pumpkin Mac and Cheese, Easy Pumpkin Oatmeal, Pumpkin Ravioli, Easy Pumpkin Muffins or this Pumpkin Spice Latte.
I also really like making curry and thai curry dishes in the cooler months. They are so warming and filling. One of my favorite spices to use in cooking is curry. If you like a good curry recipe you should also try my Slow Cooker Coconut Curry Chicken, Chickpeas with Curry, Pumpkin Curry, Curry Meatballs or this Curry Chicken Salad.
This Pumpkin Curry uses fresh pumpkin mixed with vegetables, coconut milk, warm spices, spinach and chickpeas to create a filling vegan meal.
I like to make a big batch and freeze half for later.
I find that this curry dish actually tastes better the second day so leftovers are always a nice thing to have!
Recipe Ingredients
- Red chili or serrano peppers: Provide heat and a spicy kick—adjust to your spice preference.
- Bell pepper: Adds a pop of color, crunch, and mild sweetness.
- thai red curry paste: A flavorful blend of red chilies, garlic, lemongrass, and spices that forms the core of the curry.
- Fresh pumpkin: Gives the curry a creamy texture and slight sweetness as it softens during cooking.
- Spinach: Adds nutrients and a pop of green to balance the richness of the curry.
- Coconut milk: Provides a creamy, rich base with a hint of natural sweetness.
- Lime juice: Brightens the dish and balances the richness with acidity.
- Spices: Typically includes turmeric, coriander, cumin, or paprika to deepen the flavor.
- Bay leaves or kaffir leaves: Add an earthy or citrusy aroma, depending on which you use.
- Ginger: Adds warmth and a slightly sweet, zesty flavor.
How do you Make this Pumpkin Curry
Step 1: Sauté Veggies: In a medium-sized skillet heat vegetable oil over medium heat and sauté bell peppers until softened, stir in the chopped hot peppers as well, and sauté for a few minutes more. Set aside. In a heavy bottom pot, over medium heat, add vegetable oil, and once the oil is hot sauté onions, spices. Saute until onions soften and follow with garlic.
Once the garlic is fragrant (1-2 minutes) add the red curry paste and stir for a minute. Follow with pumpkin, making sure to coat it with the onion and spices, season with salt and pepper. Saute for 5-10 minutes, then add the sauteed peppers back in. Mix until combined.
Step 2: Add Ginger, Coconut Milk and Lime Juice: Add the ginger, bay leaves, fish sauce, lime juice and pour in the broth, coconut milk. Simmer until the pumpkin becomes soft, adjusting the heat accordingly. This could take 15-20 minutes to get the pumpkin to be soft.
Step 3: Puree a Portion: Once softened, take out about 1 cup of pumpkin, puree with an immersion blender and return to the pot (or you can puree in the pot}.
Step 4: Add Spinach: Finally, add the spinach, cilantro back in and chickpeas last, stir to combine and simmer for 2-5 minutes.
Remove from heat, cover with a lid and let rest preferably for 10-15 minutes before serving. Garnish with cilantro.
Slow Cooker: You can also make this recipe in a crockpot. Just add everything in the crockpot and let cook on low for 4-6 hours.
Recipe Modifications
- Vegetables: I love adding a variety of vegetables to this curry. Some favorites are zucchini, carrots, broccoli and green beans.
- Spices: The spices in this dish work so well together. You can modify they to your liking and add other spices. You can also take the spice up to the next level by adding crushed red pepper, cayenne pepper or chipotle chili powder.
- Greens: Greens, like spinach, are such a nice addition. You could also use kale or swiss chard.
- Coconut Milk: This recipe uses full fat coconut milk but you can use light coconut milk. Just keep in mind that it will make the curry thinner than if you use full fat coconut milk.
- Pumpkin: I like to use fresh pumpkin {try to find a sugar pumpkin} so that some of my pumpkin is in chunks in the curry. You can use pumpkin puree if that is all you have on hand instead. You also could try butternut squash or sweet potatoes.
Storage Tips
You can store the leftovers in the refrigerator in an airtight container for up to 6 days. This pumpkin curry freezes well and can be stored for up to 3 months in an airtight container.
More Curry Recipes
Chicken
Easy Green Curry Chicken
Vegetarian
Red Lentil Curry
Vegetarian
Cauliflower Curry Recipe
Chicken
Simple Curry Chicken Salad
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Pumpkin Curry Recipe
Ingredients
- 3 tablespoon coconut oil or olive oil
- 1 medium sweet onion, sliced or 2-3 shallot sliced into half-moons
- 3 garlic cloves, minced
- 1 small red chili or serrano pepper, seeds removed, chopped {optional for heat}
- 1 small red bell pepper, seeds removed, sliced medium thin
- 1 small orange or yellow bell pepper, seeds removed, sliced medium thin
- 4 tablespoons Thai red curry paste
- 4 – 4 1/2 cups fresh pumpkin of choice, medium diced (about 3/4 inch to 1 inch cubes) or try squash
- 3 1/2 cups spinach leaves
- 1 handful of cilantro chopped
- 1 – 15 ounce can full-fat coconut milk
- 2 cups vegetable broth
- 1 teaspoon turmeric powder
- 2 teaspoons soy sauce fish sauce {or fish sauce for non-vegan option}
- 1 teaspoon ground cumin
- 2 medium bay leaves or kaffir leaves
- 3 slices of fresh ginger
- salt and pepper to taste
- 2 tablespoon lime juice
- 1- 15 ounce can chickpeas, drained and rinsed
- Cilantro for garnish
Instructions
- In a medium-sized skillet heat vegetable oil over medium heat and saute bell peppers until softened, stir in the chopped hot peppers as well, and saute for a few minutes more. Set aside.
- In a heavy bottom pot, over medium heat, add vegetable oil, and once the oil is hot saute onions, spices. Saute until onions soften and follow with garlic.
- Once the garlic is fragrant (1-2 minutes) add the red curry paste and stir for a minute. Follow with pumpkin, making sure to coat it with the onion and spices, season with salt and pepper.
- Saute for 5-10 minutes, then add the sauteed peppers back in. Mix until combined.
- Add the ginger, bay leaves, fish sauce, lime juice and pour in the broth, coconut milk. Simmer until the pumpkin becomes soft, adjusting the heat accordingly. This could take 15-20 minutes to get the pumpkin to be soft.
- Once softened, take out about 1 cup of pumpkin, puree with an immersion blender and return to the pot (or you can puree in the pot}.
- Finally, add the spinach, cilantro back in and chickpeas last, stir to combine and simmer for 2-5 minutes.
- Remove from heat, cover with a lid and let rest preferably for 10-15 minutes before serving. Garnish with cilantro.
Notes
- Pumpkin: I used Muscat De Provence (MUSQUEE DE PROVENCE PUMPKIN) pumpkin which has deep dark red flesh and is sweet. It is versatile as I have used it for both creamy dishes, pumpkins, caramel and stews.
You can use any cookign pumpkin that you can find. You also could use squash like butternut squash. - Coconut Milk: Full-fat coconut milk is preferred but you can use a lighter version. If you use a ligther version the curry may have a slightly thinner consistency and will need to simmer more longer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
