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. 

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 

• 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 

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. 

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. 

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 

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!

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Sina