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pumpkin curry recipe

Pumpkin Curry Recipe

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This pumpkin curry recipe is a creamy, one-pot dinner made with tender pumpkin, coconut milk, and warming spices. Inspired by both Thai pumpkin curry and Indian pumpkin curry (kaddu ki sabzi), it’s ready in 30 minutes and naturally vegan, dairy-free, and perfect for cozy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: asian, Indian, Thai
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups fresh pumpkin cubes (about 1-inch pieces)
  • 1 cup full-fat coconut milk
  • 1/2 cup vegetable broth
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1 to 2 tbsp red curry paste/ 1 teaspoon curry powder + ½ teaspoon garam masala
  • 1/2 tsp turmeric powder
  • 1 tsp ground cumin
  • 1 tbsp olive oil or coconut oil
  • 1/2 tsp salt (adjust to taste)
  • 1/2 cup canned chickpeas (drained & rinsed) (optional)
  • 1/2 cup fresh spinach (optional)
  • 1/2 cup cubed firm tofu (optional)

Equipment

Method
 

  1. Heat oil in a large Dutch oven over medium heat.
    Add chopped onion and sauté for 3 to 4 minutes until soft and translucent.
    Stir in minced garlic and grated ginger.
    Cook for 30 seconds until fragrant.
  2. Add red curry paste (or curry powder + garam masala), turmeric, and cumin.
    Cook for 30 seconds, stirring continuously to release aroma and deepen flavor.
  3. Add pumpkin cubes to the pot. Stir well so the pieces are coated in spices.
  4. Pour in coconut milk and vegetable broth. Stir to combine.
  5. Bring to a gentle simmer. Cover and cook for 15 to 20 minutes, or until pumpkin is fork-tender and sauce thickens.
  6. Stir in chickpeas, spinach, or tofu if using. Cook for another 3 to 4 minutes.
  7. Taste and adjust salt or spice level as needed.
    For thicker curry, simmer uncovered for a few extra minutes.
    For smoother texture, blend slightly using an immersion blender.
    Serve hot with basmati rice, naan, or quinoa.

Nutrition

Calories: 285kcalCarbohydrates: 28gProtein: 6gFat: 17gSodium: 420mgFiber: 6gSugar: 8g

Notes

  • For Indian pumpkin curry (kaddu ki sabzi) style, skip curry paste and use curry powder + garam masala only.
  • For Thai pumpkin curry, use red curry paste and optionally add a squeeze of lime.
  • Use butternut squash as a substitute if pumpkin is unavailable.
  • Full-fat coconut milk creates a richer, creamier sauce.

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