This creamy, comforting pumpkin curry is the perfect hug-in-a-bowl for a cozy night in, made with simple, wholesome ingredients that come together in under 30 minutes for a healthy and delicious weeknight dinner.
You are absolutely going to love this pumpkin curry! It’s rich, creamy, and packed with incredible flavor from a blend of earthy spices and sweet pumpkin. This recipe is super quick and easy, making it the perfect fall dinner for those busy weeknights. It’s a satisfying, healthy, and cozy meal that will quickly become a seasonal favorite in your home.
Jump to Section
Key Takeaways
- Easy Weeknight Meal: It comes together in just 30 minutes, and most of that time is hands-off simmering.
- Insanely Flavorful: The blend of spices like turmeric, cumin, and curry powder creates a rich, complex flavor profile.
- Perfectly Creamy: Canned coconut milk makes this dish incredibly rich and silky without any dairy.
- Wholesome & Healthy: This recipe is loaded with nutrient-dense veggies and is naturally vegan and gluten-free.
- Highly Adaptable: Feel free to toss in extra veggies or a can of chickpeas for a heartier meal! For another one-pot wonder, check out my one-pot chicken dinner.
Why You’ll Love This Pumpkin Curry
- It’s a big bowl of comfort. The rich, creamy texture and warming spices just make you feel good from the inside out.
- The aroma alone is worth it. Your kitchen will smell amazing while this simmers—think warm spices and sweet pumpkin. It’s seriously a bonus air freshener!
- It’s so much more than just a vegetable dish. It’s hearty and satisfying, especially when you serve it over a bed of fluffy rice.
- It’s a great way to use up that pumpkin puree. If you’re anything like me, you’ve got a can or two leftover from a baking project. This is the perfect solution! Speaking of which, you should totally try my mini pumpkin bread with cinnamon swirl too!
- It’s packed with nutrients. Pumpkin is loaded with Vitamin A, and kale adds a great dose of iron and Vitamin K, making this a healthy meal you can feel good about.
- It’s a weeknight lifesaver. You can get this on the table faster than ordering takeout, and it tastes a hundred times better.
Food or Cultural Background
I still remember the first time I ever tasted a homemade pumpkin curry. It was at a small family dinner, and I was a little skeptical, you know? Pumpkin in a savory dish? It seemed so foreign to me at the time. But the moment the aroma hit my nose—the mix of ginger, garlic, and those deep, earthy spices—I was hooked. The first bite was like a revelation. The sweet pumpkin melted into a creamy, savory sauce, and I couldn’t believe how well it all worked together.
This recipe is a little bit of that memory and a little bit of my own twist. It’s inspired by the flavors of both Indian and Thai curries, but it’s simplified for the home cook. You don’t need a pantry full of obscure ingredients to make it. This recipe is for those cozy evenings when you want something warm and nourishing without a ton of fuss. It’s become a total fall tradition in my house, and I think it will in yours, too. It’s a testament to how humble ingredients can create something truly spectacular. For another dish that feels like a warm hug, try my easy garlic butter meatballs.
Ingredients for Pumpkin Curry
| Ingredient | Notes/Substitutes |
| ½ tbsp oil or water | I like to use olive oil or coconut oil, but any neutral oil works. Water is a great oil-free option. |
| 1 medium onion | Yellow or white onion, finely chopped. |
| 1 cup carrot | Chopped. |
| ¾ cup bell pepper | Any color works—I love red or yellow for a pop of color! |
| 3 garlic cloves | Minced. |
| 2-inch fresh ginger | Minced. |
| ½ tbsp curry powder | Use your favorite brand. |
| ¾ tsp ground turmeric | This gives the curry its beautiful golden color and earthy flavor. |
| 1 tsp ground cumin | |
| ¾ tsp salt | Adjust to your taste. |
| ½ tsp smoked paprika | This is my secret weapon for a deeper, richer flavor. Don’t skip it! |
| ¼ tsp black pepper | To taste. |
| ½ cup passata | A smooth tomato sauce works just as well. |
| 2 cups pumpkin puree | Canned pumpkin puree is perfect here. For more ways to use it, my vegan pumpkin pie overnight oats are a great option! |
| ½–1 cup vegetable broth | Start with ½ cup and add more if you want a thinner curry. |
| ¾ cup canned coconut milk | Make sure it’s full-fat for the creamiest results. |
| 6-8 leaves fresh kale | You can also use spinach or chard. |
Equipment Needed
- Large pan or skillet: A Dutch oven works great too.
- Cutting board & sharp knife: For chopping the veggies.
- Wooden spoon or spatula: For stirring.
- Measuring cups & spoons: To get the ingredient ratios just right.
- Citrus juicer (optional): For the lime juice garnish.
How to Make Pumpkin Curry Step-by-Step
- Sauté the veggies. Heat your oil or water in a large pan over medium heat. Sauté the chopped onion, carrot, and bell pepper for 4-5 minutes, until they start to soften.
- Add the aromatics. Stir in the minced garlic and fresh ginger and cook for one more minute until you can really smell them. You know it’s ready when the aroma fills your kitchen!
- Mix in the good stuff. Add all your spices (curry powder, turmeric, cumin, salt, smoked paprika, black pepper), passata, pumpkin puree, vegetable broth, and coconut milk. Stir everything together until it’s a beautiful, uniform orange color.
- Let it simmer. Bring the mixture to a low simmer and let it cook for about 5-8 minutes. This is when all the flavors really get to know each other. The veggies should be nice and tender.
- Stir in the greens. Add your chopped kale and let it simmer for just 1-2 more minutes, until the leaves wilt. Then, turn off the heat. If you want to add some extra protein, you can toss in a can of cooked chickpeas here. They’re a great addition and make it even heartier.
- Taste and adjust. Give it a taste and see what you think! You might want a little more salt, pepper, or even a pinch of red pepper flakes for a kick. For another tasty, simple dinner, check out my sweet and spicy baked cauliflower recipe.
Expert Tips for the Best Results
- Use full-fat coconut milk. Trust me on this one. It’s the secret to that velvety, rich texture you see in the photos. Lite coconut milk just won’t give you the same creaminess.
- Don’t skip the smoked paprika! I know it’s not in every curry recipe, but it adds a subtle smoky depth that is a total game-changer.
- Prep all your ingredients ahead of time. Chopping all the veggies and measuring your spices before you start makes the actual cooking process so quick and easy. This is a little trick I’ve learned that saves me so much stress on a busy night.
- Spice it up! If you like a little heat, add a pinch of red pepper flakes with the other spices. It’s a great way to customize the flavor. You could also try a little hot sauce. And speaking of spicy, my sweet and spicy baked cauliflower is another one to add to your list!
What to Serve With Pumpkin Curry
- Fluffy Basmati Rice: This is the classic pairing for a reason. The rice soaks up all that amazing sauce.
- Warm Naan Bread: Perfect for scooping up every last bit of curry.
- A squeeze of fresh lime juice: A final squeeze of lime over the top brightens all the flavors and makes the dish pop. It’s a must!
- Toasted Quinoa: A great, protein-rich alternative to rice. For more healthy ideas, check out my post on tax season budget meals.
Storing and Reheating Tips
This curry is fantastic for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stovetop over low-medium heat until heated through. If it’s too thick, add a splash of vegetable broth or water to thin it out a bit. It also freezes beautifully—just thaw overnight in the fridge and reheat.
Nutrition Facts
- Disclaimer: Nutrition information is estimated and may vary based on ingredients and cooking methods.
- Source: The nutritional information was calculated using the USDA FoodData Central website.
| Nutrition Facts | |
| Serving Size | 1 bowl |
| Calories | 300 |
| Total Fat | 15g |
| Saturated Fat | 11g |
| Sodium | 450mg |
| Total Carbohydrate | 35g |
| Dietary Fiber | 6g |
| Sugars | 12g |
| Protein | 10g |
FAQs About Pumpkin Curry
Is pumpkin good in curry?
Absolutely! Pumpkin is a fantastic base for curry. Its subtle sweetness and creamy texture complement the warm, savory spices beautifully. It makes the dish feel incredibly rich and satisfying, and it’s a great way to add some extra nutrients to your meal.
Is pumpkin curry good for health?
Yes, it is! This pumpkin curry is packed with wholesome ingredients like pumpkin, carrots, and kale, which are loaded with vitamins, minerals, and fiber. The coconut milk provides healthy fats, and the spices like turmeric have anti-inflammatory properties, making it a wonderful, nourishing meal.
What kind of pumpkin to use for curry?
For this recipe, I recommend using canned pumpkin puree. It’s convenient and gives you a smooth, creamy texture every time. However, if you want to use fresh pumpkin, look for smaller, sweeter varieties like a sugar pumpkin or Japanese pumpkin (kabocha). For another great pumpkin recipe, you’ll love my vegan pumpkin pie overnight oats.
Do you peel pumpkin for curry?
Yes, you should peel your pumpkin for this recipe if you’re using fresh pumpkin. The skin can be tough and a bit waxy. Once it’s peeled and cooked, the pumpkin will soften into a wonderfully creamy consistency, blending seamlessly into the sauce.
Final Thoughts
I hope this pumpkin curry becomes a staple in your kitchen this fall, just as it has in mine. There’s something so special about a warm, homemade meal on a chilly day, and this recipe delivers on all fronts. I truly believe that good food is the best way to show a little love, both to yourself and to those around you. Can’t wait to see your photos! Be sure to tag me when you make it. And if you’re looking for another comfort food classic, my sweet and spicy baked cauliflower is a must-try. Happy cooking, friends!
Bring joy to your table—follow us on Facebook and Pinterest for fresh recipe ideas and foodie fun!
Print
Pumpkin Curry: A Delicious 30-Minute Weeknight Meal
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: One-Pot
- Cuisine: Fusion
- Diet: Vegan
Description
This easy and creamy pumpkin curry is the perfect 30-minute weeknight dinner. Made with wholesome ingredients like coconut milk and fresh spices, it’s a delicious, healthy, and cozy meal your family will love.
Ingredients
½ tbsp oil or water (if oil-free)
1 medium (110 g) onion, chopped
1 cup (150 g) carrot, chopped
¾ cup (80 g) bell pepper, chopped
3 garlic cloves, minced
2– inch (5 cm) fresh ginger, minced
½ tbsp curry powder
¾ tsp ground turmeric
1 tsp ground cumin
¾ tsp salt
½ tsp smoked paprika
¼ tsp black pepper
½ cup (125 g) passata or tomato sauce
2 cups (500 g) pumpkin puree
1/2–1 cup (120–240 ml) vegetable broth
¾ cup (180 ml) canned coconut milk
6–8 leaves of fresh kale, chopped
Instructions
Sauté Veggies: Heat oil in a pan over medium heat and sauté the onion, carrot, and bell pepper for about 4-5 minutes.
Add Aromatics: Stir in garlic and fresh ginger and sauté for a further 1 minute.
Combine Ingredients: Add all spices, passata, pumpkin puree, vegetable broth, and coconut milk. Stir to combine.
Simmer: Bring the mixture to a simmer. Let simmer on low heat for about 5-8 minutes or until the veggies are tender.
Add Kale: Finally, add the kale and let simmer for a further 1-2 minutes, then turn off the heat.
Serve: Taste and adjust seasonings, then serve with rice or naan bread. Enjoy warm!
Notes
This curry is fantastic for meal prep! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm on the stovetop, adding a splash of vegetable broth if it’s too thick. For a richer flavor, use full-fat coconut milk and don’t skip the smoked paprika.
Nutrition
- Serving Size: 1 bowl
- Calories: 300 kcal
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 11 g
- Unsaturated Fat: 4 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 10 g
Keywords: Pumpkin curry, vegan curry, easy dinner, fall recipe, healthy curry, 30 minute meal, one-pot dinner