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pumpkin curry with rice in a grey bowl on a wooden board with naan bread in the background
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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. 
Course Main Dish
Cuisine American
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
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