Pumpkin Curry
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When the days grow chilly, warm up with pumpkin curry. Packed with healthy nutrients and delicious flavors, it’s perfect for pumpkin season and any time you’re craving curry!
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What to Love About Pumpkin Curry
This recipe is adapted from one I received from a dear friend’s mother who lives in Malaysia and is the most fabulous cook ever. A beautiful woman I’ve been fortunate to know.
Make this curry when for friends and family this winter and fall or when you need a satisfying dinner that’s ready in no time. Perfect to make ahead and even meal prep for lunches throughout the week as it reheats beautifully.
This Asian recipe is delicious on its own, but it’s also nice with Healthy Baked Egg Rolls with Ginger Soy Dipping Sauce Easy and Healthy Sautéed Greens!
Pumpkin Curry Ingredients
- Vegetable Oil
- 1 small baking pumpkin (or butternut squash), cubed
- 1 medium sweet onion, diced in cubes
- 4 cloves garlic, minced
- fresh ginger, 1-inch grated or cut into matchsticks
- 4 curry leaves
- 1 tablespoon curry powder
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric
- 1 16-ounce can light coconut milk
- 1 16-ounce can chickpeas, drained
- Add salt and freshly ground pepper to taste
How to Make Pumpkin Curry
Heat a large skillet with vegetable oil. Add onion, garlic, and ginger. Continue to sautee until golden brown. Add curry leaves, mustard seeds and continue sauteing until the curry leaves are crispy. Add turmeric, curry powder, and coconut milk and bring to a boil. Then add cubed pumpkin and chickpeas.
Reduce heat to low, cover, and simmer for 45 minutes. Add water if necessary.
After 45 minutes, lift the cover and continue cooking for another 15 minutes or so until curry is thick. Season with salt and freshly ground pepper to taste.
Serve over rice.
To serve in a pumpkin
Preheat oven to 425-degrees. Line a baking sheet with foil or parchment and drizzle with olive oil.
Hollow out a small size pumpkin, removing all of the seeds and leaving enough pumpkin for it to keep its shape. Drizzle with olive oil and salt and pepper.
Bake in the oven for 40-50 minutes or until slightly brown but not mushy. Time will be determined by the size of the pumpkin.
If made ahead and reheated — the flavors only intensify. A delicious meal after hayrides, football games or outdoor hikes!
Pumpkin Curry Recipe
Equipment
Ingredients
- 1 ½ tablespoons cooking oil
- 1 medium sweet onion chopped
- 1 red bell pepper chopped
- 3 ½ cups pumpkin or butternut squash, cubed
- 4 cloves garlic minced or pressed
- 1 ½ tablespoons fresh ginger minced
- Pinch of red pepper flakes optional for added heat
- 1 tablespoon curry powder (see notes for substitutions)
- 1 teaspoon turmeric
- 1 (14-ounce) can coconut milk
- 2 tablespoons maple syrup or to taste
- 1 (15-ounce) can chickpeas drained
- salt and freshly ground pepper to taste
For Serving (Optional)
- Lime wedges
- Rice
- Fresh basil or cilantro
Instructions
- Heat a large skillet with cooking oil and when hot, add onion and chopped red pepper. Saute until the onion is golden and the peppers begin to soften, about 3-4 minutes.
- Stir in the pumpkin, garlic, ginger, red pepper flakes, if using, curry powder, and turmeric. Cook for 2 minutes more. Then stir in the coconut milk, maple syrup, chickpeas, and pinch of salt. Bring to a simmer, then reduce the heat and cook on a low simmer for 10-15 minutes, stirring occasionally, or until the pumpkin is soft.
- Taste and adjust seasoning as needed. Stir in a squeeze of lime to taste and serve over rice.
Notes
- Curry Powder: If you prefer, you can substitute the curry powder and turmeric for 3 tablespoons yellow or red Thai curry paste.
- Maple Syrup: This adds a delicious sweetness to the curry. You can also use coconut sugar to taste.
- Thickness: This is my preferred curry thickness. You can thin it slightly with up to 1/2 cup of water or broth. To thicken the curry, puree up to half of the mixture with a blender or immersion blender and combine.
- To serve, garnish with fresh basil or cilantro and additional lime wedges or slices.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.