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    Pumpkin Curry

    Published: Sep 25, 2023 by Sina · This post may contain affiliate links · Leave a Comment

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    a collage with two photos of a pumpkin curry with a text overlay

    This pumpkin curry makes such a great weeknight dinner! It’s comforting, creamy, vegan, and it comes together in less than 30 minutes. 

    pumpkin curry with rice in a grey bowl on a wooden board with naan bread in the background

    Jump to:
    • Why This Recipe Works
    • Ingredients & Substitutions 
    • How To Make This Recipe 
    • Tips & Tricks 
    • Storing
    • Freezing
    • Related Recipes 
    • I Love to Hear From You!
    • Pumpkin Curry

    Why This Recipe Works

    I just can’t get enough of curries! They are the ultimate comfort food for me. And this pumpkin curry is one of my favorites in the colder months, especially in the fall. It’s just perfect for those cosy evenings when it’s getting chilly outside. 

    I’ve made this recipe so many times and it’s always a winner. So let’s talk about why this recipe works like a charm. 

    First up, the star ingredient—pumpkin! It has a sweet, rich, and earthy taste that makes this dish super comforting. Chickpeas provide the curry with tons of nutrients and plant-based protein. Plus, they make this dish very filling and give it a hearty touch. 

    Fresh baby spinach gives it an extra boost of nutrients and perfectly goes with the chickpeas and butternut squash. Canned coconut milk makes it super creamy and comforting. 

    And the recipe is not only super delicious but also incredibly easy to make. With just a handful of ingredients and some simple spices, you can whip up this pumpkin curry in no time. It’s a fuss-free meal that’s perfect for busy weeknights or lazy weekends.

    Overall, this curry is rather mild. So it’s also a great recipe for kids or people who aren’t into spicy food. If you want to make it a bit spicier, just add more curry paste and season it with red pepper flakes. 

    I love to serve the curry over brown rice, but it’s also great with basmati rice or naan bread. It’s also a great option for meal prep, as it tastes even better the next day. 

    So grab your ingredients and give this pumpkin curry a try! It’s a wholesome and comforting meal that’ll keep you satisfied and full for hours. 

    Ingredients & Substitutions 

    the ingredients that go into this recipe on a marble countertop with labels with the name of each ingredient
    • Pumpkin – I used butternut squash. 
    • Chickpeas – canned chickpeas. You could also replace them with dried chickpeas and cook them in an Instant Pot before cooking this recipe.
    • Spinach – fresh spinach or baby spinach. 
    • Coconut Milk – canned full-fat coconut milk. The recipe doesn’t work with coconut milk that comes in a carton (like almond milk) because it’s way too thin. 
    • Onion, Garlic & Fresh Ginger 
    • Lime Juice – freshly squeezed. 
    • Spices – curry powder, turmeric, salt, and pepper. 
    • Red Curry Paste – make sure to use a vegan brand. Some brands contain shrimp paste.
    • Fresh Cilantro – sprinkle freshly chopped cilantro over the curry just before serving it for the ultimate flavor. 

    How To Make This Recipe 

    a collage of four step-by-step photos that show how to make this recipe

    1. Step: Cook the rice according to the instructions on the package. Cut the onion into thin strips. Finely chop the garlic and the ginger.

    2. Step: Peel the pumpkin and cut it into cubes.

    3. Step: Heat the olive oil in a large pan and sauté the onion for 2-3 minutes or until it’s translucent.

    4. Step: Then add the ginger and garlic, red curry paste, turmeric, and curry powder. Stir and cook for 1 minute. 

    a collage of four step-by-step photos that show how to make this recipe

    5. Step: Then add the butternut squash cubes and cook them for 3 minutes on high heat. Stir frequently. 

    6. Step: Add the coconut milk, the vegetable broth, the chickpeas, and the salt.

    7. Step: Cook for 20 minutes on medium heat until the pumpkin cubes are tender.

    8. Step: Then add the spinach and cook for 1 minute or until wilted. Season with black pepper and lime juice. Serve over freshly cooked rice. Sprinkle with freshly chopped cilantro and red pepper flakes if you like. 

    Tips & Tricks 

    • The curry is relatively mild, so it’s perfect for the whole family and also smaller kids. If you are into spicy food, you can adjust the amount of curry paste and curry powder to your personal liking. Besides, you can spice things up by adding red pepper flakes or finely chopped chili. Please note that the curry paste I used for this recipe was mild, so check yours and adjust the amount if needed. 
    • I used butternut squash for this curry, but the recipe also works with Hokkaido pumpkin. You can eat butternut squash skin as well as Hokkaido pumpkin skin. So if you are short on time and don’t mind the skin, just don’t peel it. 
    pumpkin curry with chickpeas over rice in a grey bowl with naan bread and cilantro in the background

    Storing

    Stored in an airtight container in the fridge, it will last up to 5 days. 

    Freezing

    The pumpkin curry freezes really well. Make sure to let it cool down completely before freezing it. Then freeze it in a freezer-safe container for up to 3 months. 

    Related Recipes 

    • yellow curry with bell pepper and carrots over brown rice in a grey bowl
      Yellow Curry
    • a white bowl with massaman curry on a wooden board with fresh cilantro in the background
      Easy Massaman Curry Recipe
    • a white bowl with cauliflower curry and rice on a marble countertop with cilantro on the side
      Cauliflower Curry
    • a hand holding a white bowl of sweet potato curry with rice over a wooden board
      Sweet Potato Curry

    I Love to Hear From You!

    I hope you like this pumpkin curry as much as we do around here.

    If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

    You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

    Sina 

    pumpkin curry with rice in a grey bowl on a wooden board with naan bread in the background

    Pumpkin Curry

    This pumpkin curry makes such a great weeknight dinner! It's comforting, creamy, vegan, and it comes together in less than 30 minutes. 
    5 from 4 votes
    Print Pin Rate
    Course: Main Dish
    Cuisine: American
    Diet: Vegan, Vegetarian
    Prep Time: 5 minutes mins
    Cook Time: 25 minutes mins
    Servings: 4 people
    Calories: 476kcal
    Author: Sina

    Ingredients

    • 1 tablespoon olive oil
    • 1 onion, cut into thin strips
    • 2 cloves of garlic, finely chopped
    • 1 teaspoon finely chopped ginger
    • 2 tablespoons red curry paste
    • 1 teaspoon curry powder
    • 1/2 teaspoon turmeric
    • 1 can chickpeas
    • 1/2 cup vegetable broth
    • 1 can full-fat coconut milk
    • 1 teaspoon salt
    • 1 butternut squash, cubed
    • 3 cups spinach or baby spinach
    • juice of one lime
    • brown rice or basmati rice
    • fresh cilantro
    • red pepper flakes (optional)

    Instructions

    • Cook the rice according to the instructions on the package. Cut the onion into thin strips. Finely chop the garlic and the ginger.  
    • Peel the pumpkin and cut it into cubes.
    • Heat the olive oil in a large pan and sauté the onion for 2-3 minutes until it's translucent.
    • Then add the ginger and garlic, red curry paste, turmeric, and curry powder. Stir and cook for 1 minute. 
    • Then add the butternut squash cubes and cook them for 3 minutes on high heat. Stir frequently. Add the coconut milk, the vegetable broth, the chickpeas, and the salt.   
    • Cook for 20 minutes on medium heat until the pumpkin cubes are tender.
    • Then add the spinach and cook for 1 minute or until wilted. Season with black pepper and lime juice.
    • Serve over freshly cooked rice. Sprinkle with freshly chopped cilantro and red pepper flakes if you like. 

    Notes

    • The curry is relatively mild, so it’s perfect for the whole family and also smaller kids. If you are into spicy food, you can adjust the amount of curry paste and curry powder to your personal liking. Besides, you can spice things up by adding red pepper flakes or finely chopped chili. 
    • You need canned coconut milk for this recipe. It doesn’t work with coconut milk that comes in a carton (like almond milk) because it’s way too thin. 
    • I used butternut squash for this curry, but the recipe also works with Hokkaido pumpkin. You can eat butternut squash skin as well as Hokkaido pumpkin skin. So if you are short on time and don’t mind the skin, just don’t peel it. 

    Nutrition

    Calories: 476kcal | Carbohydrates: 48g | Protein: 11g | Fat: 30g | Saturated Fat: 22g | Sodium: 1056mg | Potassium: 1274mg | Fiber: 12g | Sugar: 10g | Vitamin A: 23307IU | Vitamin C: 52mg | Calcium: 191mg | Iron: 6mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

     

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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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