Pumpkin Curry with Coconut Milk and Spiced Vegetables Recipe

Introduction

This comforting pumpkin curry is a flavorful blend of warm spices, creamy coconut milk, and tender vegetables. It’s an easy, nourishing dish perfect for cozy dinners or meal prep. Plus, it’s vegan and packed with wholesome ingredients.

Ingredients

• 1/2 tbsp oil (or water for oil-free)
• 1 medium onion, chopped
• 1 cup carrot, chopped
• 3/4 cup bell pepper, chopped
• 3 garlic cloves, minced
• 2-inch fresh ginger, minced
• 1/2 tbsp curry powder
• 3/4 tsp ground turmeric
• 1 tsp ground cumin
• 3/4 tsp salt (adjust to taste)
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper (adjust to taste)
• 1/2 cup passata (or tomato sauce)
• 2 cups pumpkin puree (see notes)
• 1/2 to 1 cup vegetable broth (see notes)
• 3/4 cup canned coconut milk (see notes)
• 6-8 leaves fresh kale, chopped (or spinach)
• Fresh herbs for garnish (e.g., parsley, cilantro)
• Lime juice or lemon juice to drizzle
• Cooked rice to serve

Instructions

1. Step 1: Heat oil in a pan over medium heat. Sauté the chopped onion, carrot, and bell pepper for 4 to 5 minutes until they begin to soften.
2. Step 2: Add the minced garlic and ginger to the pan and cook for another minute, stirring frequently.
3. Step 3: Stir in the curry powder, ground turmeric, cumin, salt, smoked paprika, and black pepper. Then add passata, pumpkin puree, vegetable broth, and coconut milk. Mix everything well to combine.
4. Step 4: Bring the mixture to a simmer, reduce heat to low, and let it cook gently for 5 to 8 minutes, or until the vegetables are tender. Optional: add cooked chickpeas here for extra protein.
5. Step 5: Add the chopped kale and simmer for an additional 1 to 2 minutes until the greens are wilted, then turn off the heat.
6. Step 6: Taste your curry and adjust seasoning as needed with more salt, pepper, or red pepper flakes if you like it spicy.
7. Step 7: Serve the pumpkin curry warm over cooked rice or with naan bread. Garnish with fresh herbs and a drizzle of lime or lemon juice for brightness.

Tips & Variations

• Use fresh homemade pumpkin puree or canned pumpkin for convenience. Roasting the pumpkin before pureeing can deepen the flavor.
• If you prefer a thinner curry, add more vegetable broth until your desired consistency is reached.
• Swap kale for spinach or swiss chard depending on what you have on hand.
• Add cooked chickpeas or lentils for extra protein and texture.
• For a richer taste, use full-fat coconut milk.

Storage

Store leftover pumpkin curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much. This curry also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry oil-free?

Yes, you can sauté the vegetables using water or vegetable broth instead of oil to make the recipe oil-free.

What can I use if I don’t have pumpkin puree?

You can substitute with butternut squash puree or sweet potato puree for a similar texture and sweetness.

Pumpkin Curry with Coconut Milk and Spiced Vegetables Recipe

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★★★★★

4.7 from 92 reviews

This vibrant Pumpkin Curry is a comforting and flavorful dish packed with fresh vegetables, aromatic spices, and creamy coconut milk. Perfect for a cozy dinner, it combines pumpkin puree with bell peppers, carrots, kale, and a blend of warming spices to create a rich, mildly spiced curry served best with rice or naan bread.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium onion, chopped
• 1 cup carrot, chopped
• 3/4 cup bell pepper, chopped
• 6–8 leaves of fresh kale, chopped (or use spinach)
• 2 cups pumpkin puree

Spices & Flavorings

• 1/2 tbsp curry powder
• 3/4 tsp ground turmeric
• 1 tsp ground cumin
• 3/4 tsp salt (or to taste)
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper (or to taste)
• 3 garlic cloves, minced
• 2-inch fresh ginger, minced
• Fresh herbs (e.g. parsley, cilantro) for garnish
• Lime juice or lemon juice to drizzle

Liquids & Others

• 1/2 tbsp oil (or water for oil-free)
• 1/2 cup passata (or tomato sauce)
• 1/2–1 cup vegetable broth
• 3/4 cup canned coconut milk
• Cooked rice (to serve)

Instructions

1. Sauté Vegetables: Heat oil in a pan over medium heat and sauté the chopped onion, carrots, and bell pepper for about 4-5 minutes until softened.
2. Add Aromatics: Stir in minced garlic and fresh ginger and sauté for an additional 1 minute to release their flavors.
3. Add Spices and Liquids: Add the curry powder, turmeric, cumin, salt, smoked paprika, black pepper, passata, pumpkin puree, vegetable broth, and coconut milk; stir well to combine all ingredients.
4. Simmer the Curry: Bring the mixture to a simmer, then reduce heat to low and cook for about 5-8 minutes until the vegetables are tender. (Optional: add cooked chickpeas for extra protein.)
5. Add Greens: Add the chopped kale leaves and let the curry simmer for another 1-2 minutes until the greens are wilted.
6. Season to Taste: Turn off the heat and taste the curry, adjusting salt, pepper, and optional red pepper flakes for extra spiciness as desired.
7. Serve: Spoon the pumpkin curry over cooked rice or serve alongside naan bread. Garnish with fresh herbs and a drizzle of lime or lemon juice. Enjoy warm!

Notes

• For a richer texture, use full-fat canned coconut milk.
• Adjust vegetable broth quantity to achieve desired curry thickness.
• Use pumpkin puree made from cooked, mashed pumpkin or canned pumpkin.
• Chickpeas can be added for added protein and texture.
• Fresh kale can be substituted with spinach.
• This curry can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Keywords: Pumpkin curry, vegan curry, coconut milk curry, autumn recipes, healthy curry, easy dinner