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 CURRY RECIPE
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.
A few that we often have on rotation are this Curry Meatballs Recipe, Red Lentil Curry, Chickpeas with Curry or this Butternut Squash Chickpea Coconut Curry.
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!
WHAT INGREDIENTS ARE IN THIS PUMPKIN CURRY?
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ONION
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GARLIC
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RED CHILI OR SERRANO PEPPERS
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BELL PEPPER
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THAI RED CURRY PASTE
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FRESH PUMPKIN
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SPINACH
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COCONUT MILK
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LIME JUICE
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BROTH
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SPICES
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BAY LEAVES OR KAFFIR LEAVES
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GINGER
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CILANTRO
HOW DO YOU MAKE VEGAN PUMPKIN CURRY?
In a medium-sized skillet heat the olive 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 dutch oven over medium heat add olive oil oil. Once the oil is hot sauté onions, spices. Sauté 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.
Sauté for 5-10 minutes, then add the sauteed peppers. 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, and chickpeas last, stir to combine and simmer for 2-5 minutes. Taste and add more seasonings if needed.
Remove from heat, cover with a lid and let rest preferably for 10-15 minutes before serving. Garnish with cilantro.
TIPS FOR MAKING THIS THAI PUMPKIN CURRY
STORAGE: 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.
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.
FRESH HERBS: Fresh herbs are always a nice finishing touch to this curry. I like cilantro but parsley also works great!
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.
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.
RICE: I love serving this dish with white rice, brown rice or cauliflower rice. You can also serve it with couscous or bulgur wheat.
WHAT SHOULD I SERVE WITH THIS PUMPKIN CURRY RECIPE?
I like adding salads alongside this pumpkin curry. I often make Lemon Arugula Salad with Pine Nuts, Tomato Cucumber Feta Quinoa Salad, Mediterranean Bean Salad or this Easy Kale Salad with Lemon Dressing.
I will often serve vegetables with this meal. I love these Lebanese Green Beans, Mediterranean Roasted Vegetables or this Turmeric Roasted Cauliflower.
Potatoes and grains are another nice addition. I often make this Lemon Herb Couscous, Spicy Lebanese Potatoes or these Lemon Cilantro Potatoes.
Pumpkin Curry Recipe
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!
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 tablespoon Thai red curry paste
- 4 – 4 1/2 cups fresh pumpkin of choice, medium diced (about 3/4 inch to 1 inch cubes)
- 3 1/2 cups spinach leaves
- 1 handful of cilantro chopped
- 1 - 15 ounce can full-fat coconut milk
- 2 cups vegetable
- 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. 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, and chickpeas last, stir to combine and simmer for 2-5 minutes. Taste and add more seasonings if needed.
- Remove from heat, cover with a lid and let rest preferably for 10-15 minutes before serving. Garnish with cilantro.
Notes
FOR THE 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.
SPINACH: For this recipe I always use fresh spinach leaves not frozen. Frozen leaves are too watery and will break easily. We want to have whole beautiful leaves in here with the freshest spinach flavor.
CHICKPEAS: I use one can of chickpeas but if you want to use 2 cans to bulk it up you can.
