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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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/pumpkin-curry-with-coconut-milk-and-spiced-vegetables-recipe/