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.

Pumpkin Curry: A Delicious 30-Minute Weeknight Meal

Name: Delicious 30-Minute Pumpkin Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: ½ tbsp oil or water; 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; 2 cups (500 g) pumpkin puree; 1/2-1 cup (120-240 ml) vegetable broth; ¾ cup (180 ml) coconut milk canned; 6-8 leaves of fresh kale chopped

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

Scale

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