Description
This Irresistible Pumpkin Curry is creamy, spiced, and perfect for fall. With tender pumpkin, hearty sweet potato, and fragrant spices in a coconut milk sauce, this vegetarian comfort food is warming and satisfying — ideal for weeknights or dinner parties.
Ingredients
Vegetables and base: 2 cups pumpkin, cubed 1 medium sweet potato, peeled and cubed 1 onion, chopped 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 1 tablespoon olive oil or coconut oil Spices and sauce: 1 tablespoon curry powder ½ teaspoon turmeric ½ teaspoon cumin Pinch of cayenne pepper (optional) 1 can (14 oz) coconut milk 1 cup vegetable broth Salt and pepper, to taste For serving: Fresh cilantro Cooked basmati rice or naan bread Lime wedges
Instructions
1. Heat oil in a large pot over medium heat. Add chopped onion and cook for 3–4 minutes until soft. 2. Stir in garlic and ginger, cooking for another minute. Add curry powder, turmeric, cumin, and cayenne; toast for 30 seconds. 3. Stir in pumpkin and sweet potato to coat in spices; cook 2–3 minutes. 4. Pour in coconut milk and vegetable broth. Simmer covered for 20–25 minutes, stirring occasionally, until vegetables are tender. 5. Taste and season with salt and pepper. Serve hot, garnished with cilantro, alongside rice or naan and lime wedges.
Notes
• Roast the pumpkin first for extra depth of flavor. • Use full-fat coconut milk for creaminess. • Stir in spinach at the end for color and nutrients. • Adjust spice level with cayenne or chili oil to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: pumpkin curry, vegetarian pumpkin recipes, fall curry, pumpkin dinner recipe, vegan curry