How to Make the Perfect Pumpkin Curry
Indian · Easy · 35 min · 4 servings
This vibrant pumpkin curry is simmered in a fragrant coconut milk base with bold spices for a deeply satisfying plant-based meal. It is a warming and nourishing dish that comes together quickly and is naturally vegan and gluten-free.
Why this recipe works
This Pumpkin Curry recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 320 calories with 6g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 cups fresh pumpkin cubed
- 1 can full fat coconut milk 14 oz
- 2 tbsp red curry paste
- 1 can diced tomatoes 14 oz
- 1 medium yellow onion diced
- 3 cloves garlic minced
Step by step instructions
Step 1: Cook Aromatics
Heat oil in a large skillet or wok over medium heat. Add the diced onion and cook for 5 minutes, then add the minced garlic and cook for 1 more minute until fragrant.
Step 2: Bloom the Curry Paste
Add the red curry paste to the pan and stir constantly for 2 minutes to toast it in the oil which intensifies its flavor significantly.
Step 3: Add Pumpkin and Liquids
Add the cubed pumpkin and diced tomatoes to the pan and stir to coat. Pour in the coconut milk and stir until everything is combined and well mixed.
Step 4: Simmer Until Tender
Bring the curry to a boil then reduce to a steady simmer. Cook uncovered for 15 to 18 minutes until the pumpkin is fork-tender and the sauce has thickened slightly.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- red curry paste → yellow curry paste for a milder and more floral flavor
- fresh pumpkin → butternut squash as an equally delicious alternative
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the step of blooming the curry paste which leaves the spices raw-tasting and sharp
- Using light coconut milk which does not provide enough richness and makes the curry watery
Nutrition facts
Per serving: 320 calories, 6g protein, 28g carbs, 20g fat, 5g fiber.
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