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Home ยป Pumpkin Curry: A Delicious & Easy Recipe You’ll Love

Pumpkin Curry: A Delicious & Easy Recipe You’ll Love

August 19, 2025 by mamablueberry.Dinner

Pumpkin Curry: Just the words conjure up images of cozy autumn evenings, fragrant spices, and a bowl of pure comfort. Have you ever experienced that moment when the first bite of a dish transports you to another place and time? This pumpkin curry recipe promises to do just that! It’s a vibrant, flavorful dish that’s surprisingly easy to make, even on a busy weeknight.

While the exact origins of pumpkin curry are difficult to pinpoint, curries themselves have a rich history in South Asian cuisine, dating back thousands of years. The addition of pumpkin, a New World ingredient, likely occurred later, creating a delightful fusion of flavors and textures. Pumpkins, symbols of harvest and abundance, lend a natural sweetness and creamy texture that perfectly complements the savory spices of a traditional curry.

People adore this dish for so many reasons. The creamy texture is incredibly satisfying, and the combination of sweet pumpkin and warming spices like ginger, garlic, and chili creates a symphony of flavors that dance on your palate. Plus, this pumpkin curry is incredibly versatile! You can easily adapt it to your dietary needs and preferences, making it vegan, vegetarian, or adding your favorite protein. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is sure to become a new favorite. So, are you ready to embark on a culinary adventure and discover the magic of homemade pumpkin curry?

Pumpkin Curry

Ingredients:

  • 2 tablespoons coconut oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 red bell pepper, chopped
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling!)
  • 1 (13.5 ounce) can coconut milk (full-fat recommended)
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 2 cups vegetable broth
  • 2 tablespoons red curry paste (adjust to taste for spice level)
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Cooked rice or quinoa, for serving
  • Lime wedges, for serving (optional)

Preparing the Base:

  1. First, let’s get our aromatic base going! Heat the coconut oil in a large pot or Dutch oven over medium heat. Coconut oil adds a lovely subtle sweetness, but you can substitute with another oil if you prefer.
  2. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. We want the onion to release its natural sugars and create a flavorful foundation for our curry.
  3. Next, add the minced garlic and grated ginger. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of garlic and ginger at this stage is just divine!
  4. Now, toss in the chopped red bell pepper. Cook for about 3-5 minutes, until slightly softened. The bell pepper adds a nice sweetness and a pop of color to our curry. You can use other colors of bell pepper too, if you like!

Building the Curry:

  1. Time to add the heart of our curry! Stir in the pumpkin puree, coconut milk, and vegetable broth. Make sure to use pumpkin puree, not pumpkin pie filling, which contains added sugars and spices that we don’t want in our curry. Full-fat coconut milk will give you the richest and creamiest result, but you can use light coconut milk if you prefer.
  2. Add the drained and rinsed chickpeas. Chickpeas add a wonderful protein boost and a satisfying texture to the curry. You can also use other beans, like kidney beans or white beans, if you prefer.
  3. Now for the flavor explosion! Stir in the red curry paste, soy sauce (or tamari), turmeric powder, cumin powder, and cayenne pepper (if using). Red curry paste is the key to that authentic curry flavor, so don’t skip it! Adjust the amount of curry paste to your liking, depending on how spicy you want your curry. The soy sauce adds a nice umami flavor, and the turmeric and cumin add warmth and depth.
  4. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, or up to 30 minutes, stirring occasionally. This allows the flavors to meld together and the curry to thicken slightly. The longer it simmers, the more flavorful it will become!

Finishing Touches:

  1. After simmering, taste the curry and season with salt and pepper to taste. Don’t be afraid to add a little extra salt if needed, as it really brings out the flavors.
  2. If the curry is too thick, you can add a little more vegetable broth to thin it out. If it’s too thin, you can simmer it for a few more minutes, uncovered, to allow it to reduce.
  3. Stir in the fresh cilantro. The cilantro adds a bright and fresh flavor that complements the richness of the curry.

Serving Suggestions:

  1. Serve the pumpkin curry hot over cooked rice or quinoa. Rice and quinoa are both great options for soaking up all that delicious curry sauce.
  2. Garnish with extra cilantro and a lime wedge, if desired. A squeeze of lime juice adds a nice acidity that balances the sweetness of the pumpkin.
  3. This curry is also delicious served with naan bread or roti for dipping.

Tips and Variations:

  • Spice Level: Adjust the amount of red curry paste and cayenne pepper to your liking. If you’re sensitive to spice, start with a small amount of curry paste and add more as needed.
  • Vegetables: Feel free to add other vegetables to the curry, such as spinach, kale, sweet potatoes, or cauliflower. Add them during the last 10-15 minutes of cooking time, so they don’t overcook.
  • Protein: You can add other protein sources to the curry, such as tofu, chicken, or shrimp. If using tofu, press it first to remove excess water. Add the protein during the last 10-15 minutes of cooking time, so it doesn’t overcook.
  • Sweetness: If you prefer a sweeter curry, you can add a tablespoon of maple syrup or honey.
  • Creaminess: For an even creamier curry, you can add a splash of heavy cream or coconut cream at the end.
  • Make Ahead: This curry can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually deepen as it sits.
  • Freezing: This curry can also be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating.
  • Nut Allergy Considerations: While this recipe doesn’t inherently contain nuts, always check the labels of your ingredients, especially the red curry paste, to ensure it’s made in a nut-free facility if you have a severe allergy.
  • Vegan Option: This recipe is naturally vegan, but double-check that your red curry paste is vegan-friendly, as some brands may contain fish sauce.

Detailed Ingredient Notes:

Pumpkin Puree:

It’s crucial to use 100% pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that will drastically alter the flavor profile of your curry. Look for cans labeled simply “pumpkin puree” or “100% pumpkin.” You can even make your own pumpkin puree if you’re feeling ambitious! Just roast a pie pumpkin, scoop out the flesh, and blend it until smooth.

Coconut Milk:

Full-fat coconut milk is highly recommended for the richest and creamiest curry. The higher fat content contributes significantly to the texture and flavor. However, if you’re watching your fat intake, you can use light coconut milk. Just be aware that the curry will be slightly less creamy.

Red Curry Paste:

Red curry paste is a blend of chilies, garlic, ginger, lemongrass, and other aromatic spices. It’s the foundation of the curry’s flavor, so choose a good quality brand. The spice level can vary between brands, so start with a smaller amount and add more to taste. You can find red curry paste in most Asian grocery stores or in the international aisle of your local supermarket. Some brands may contain shrimp paste, so be sure to check the ingredients list if you’re vegan or vegetarian.

Vegetable Broth:

Use a good quality vegetable broth for the best flavor. You can use store-bought broth or make your own. If using store-bought broth, look for low-sodium options to control the salt content of your curry.

Chickpeas:

Canned chickpeas are convenient and work perfectly in this recipe. Be sure to drain and rinse them thoroughly before adding them to the curry. This helps to remove any excess sodium and improve their texture. You can also cook your own chickpeas from dried, but it requires more time and planning.

Ginger:

Fresh ginger is always best for its vibrant flavor. Peel the ginger and grate it using a microplane or a fine grater. You can also mince it very finely. If you don’t have fresh ginger, you can use ground ginger, but the flavor won’t be quite as intense. Use about 1 teaspoon of ground ginger for every tablespoon of fresh ginger.

Garlic:

Fresh garlic is also essential for its pungent flavor. Mince the garlic finely or use a garlic press. If you don’t have fresh garlic, you can use garlic powder, but the flavor won’t be quite as pronounced. Use about 1/2 teaspoon of garlic powder for every clove of fresh garlic.

Onion:

Yellow or white onions work well in this recipe. Chop the onion into small pieces so that it cooks evenly and blends into the curry.

Red Bell Pepper:

Red bell pepper adds a touch of sweetness and color to the curry. You can substitute with other colors of bell pepper, such as yellow or orange

Pumpkin Curry

Conclusion:

This Pumpkin Curry isn’t just another recipe; it’s a warm, comforting hug in a bowl, bursting with flavors that will tantalize your taste buds and leave you craving more. The creamy pumpkin puree, the aromatic spices, and the subtle sweetness all come together in perfect harmony to create a dish that’s both satisfying and incredibly easy to make. Seriously, if you’re looking for a weeknight dinner that feels special without requiring hours in the kitchen, this is it!

But what truly makes this recipe a must-try is its versatility. Feel free to experiment with different vegetables โ€“ adding spinach, kale, or even some roasted sweet potatoes would be fantastic. For a protein boost, consider incorporating chickpeas, lentils, or tofu. If you’re a meat-eater, shredded chicken or shrimp would also be delicious additions.

Serving suggestions are endless! I personally love to serve this Pumpkin Curry over a bed of fluffy basmati rice, garnished with fresh cilantro and a dollop of plain yogurt or coconut cream. A sprinkle of toasted pumpkin seeds adds a delightful crunch. For a spicier kick, add a pinch of red pepper flakes or a drizzle of sriracha. You could also serve it with naan bread for dipping, or even as a soup with a side of crusty bread.

And don’t be afraid to get creative with the spices! If you prefer a milder flavor, reduce the amount of chili powder. If you’re a fan of heat, add a pinch of cayenne pepper. The beauty of this recipe is that it’s completely customizable to your own taste preferences. You can even adjust the consistency by adding more or less vegetable broth, depending on whether you prefer a thicker or thinner curry.

I’ve made this Pumpkin Curry countless times, and it’s always a hit with my family and friends. It’s the perfect dish for a cozy autumn evening, a potluck gathering, or even a simple weeknight meal. It’s also a great way to use up leftover pumpkin puree after carving pumpkins!

Why You’ll Love This Recipe:

* It’s incredibly easy to make, even for beginner cooks.
* It’s packed with flavor and nutrients.
* It’s versatile and can be easily customized to your liking.
* It’s a great way to use up leftover pumpkin puree.
* It’s perfect for any occasion, from a weeknight dinner to a potluck gathering.

So, what are you waiting for? Grab your ingredients and give this Pumpkin Curry a try! I promise you won’t be disappointed. And when you do, please share your experience with me! I’d love to hear what variations you tried, what you served it with, and what your family and friends thought. You can leave a comment below, tag me on social media, or even send me an email. I’m always eager to hear from fellow food lovers and see how they’re making my recipes their own. Happy cooking! I’m confident that this will become a staple in your recipe rotation, especially during the fall and winter months. The warm spices and creamy texture are simply irresistible. Don’t forget to adjust the spice level to your preference, and feel free to add any vegetables or protein that you enjoy. Most importantly, have fun and enjoy the process of creating this delicious and comforting dish!


Pumpkin Curry: A Delicious & Easy Recipe You'll Love

Flavorful vegan pumpkin curry with chickpeas, coconut milk, and aromatic spices. Serve over rice or quinoa for a delicious, healthy meal.

Save This Recipe
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Yield4-6 servings
๐Ÿ‘จโ€๐ŸณBy: Bluebella June
๐Ÿ“‚Category: Dinner
๐Ÿ“ŠDifficulty: Easy
๐ŸŒCuisine: American
๐Ÿฝ๏ธYield: 4-6 servings
๐Ÿฅ—Dietary: Vegetarian

Ingredients

Instructions

Recipe Notes

  • Spice Level: Adjust the amount of red curry paste and cayenne pepper to your liking.
  • Vegetables: Feel free to add other vegetables to the curry, such as spinach, kale, sweet potatoes, or cauliflower. Add them during the last 10-15 minutes of cooking time, so they don’t overcook.
  • Protein: You can add other protein sources to the curry, such as tofu, chicken, or shrimp. If using tofu, press it first to remove excess water. Add the protein during the last 10-15 minutes of cooking time, so it doesn’t overcook.
  • Sweetness: If you prefer a sweeter curry, you can add a tablespoon of maple syrup or honey.
  • Creaminess: For an even creamier curry, you can add a splash of heavy cream or coconut cream at the end.
  • Make Ahead: This curry can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually deepen as it sits.
  • Freezing: This curry can also be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating.
  • Nut Allergy Considerations: While this recipe doesn’t inherently contain nuts, always check the labels of your ingredients, especially the red curry paste, to ensure it’s made in a nut-free facility if you have a severe allergy.
  • Vegan Option: This recipe is naturally vegan, but double-check that your red curry paste is vegan-friendly, as some brands may contain fish sauce.

Frequently Asked Questions

โ†’ How do I ensure the bread stays moist?
Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.
โ†’ Can I substitute ingredients?
Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.
โ†’ How long does this bread keep?
Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.
โ†’ What if I don't have all the spices?
You can adjust spices to taste or substitute with similar warming spices.
โ†’ Can I freeze this bread?
Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

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