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A white bowl filled with pumpkin curry vegetables and chickpeas served over rice, garnished with fresh basil leaves and lime slices. Another similar dish is in the background, alongside a striped cloth, a small decorative pumpkin, and basil leaves on a white wooden surface.
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Pumpkin Curry Recipe

Warm up this fall with a bowl of delicious pumpkin curry. Packed with nutrients and bursting with flavor, it's the perfect comfort food for chilly days.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 144kcal
Author: Stephanie Wilson

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

  1. Curry Powder: If you prefer, you can substitute the curry powder and turmeric for 3 tablespoons yellow or red Thai curry paste.
  2. Maple Syrup: This adds a delicious sweetness to the curry. You can also use coconut sugar to taste.
  3. 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.
  4. To serve, garnish with fresh basil or cilantro and additional lime wedges or slices.

Nutrition

Calories: 144kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 12mg | Potassium: 531mg | Fiber: 2g | Sugar: 13g | Vitamin A: 8695IU | Vitamin C: 35mg | Calcium: 69mg | Iron: 2mg