Pumpkin Curry
This easy Pumpkin Curry is made with tender fresh pumpkin, colorful bell peppers, and warm spices simmered in a rich, creamy coconut sauce. A cozy, flavorful one-pot dinner that's perfect for fall!
Servings: 8 servings
Equipment
- dutch oven or heavy-bottomed pot with lid
Ingredients
- 2 tablespoons cooking oil
- 5 cups fresh pumpkin peeled and cut into 1-inch chunks
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 small red onion diced
- 1 tablespoon minced garlic
- 1½ tablespoons red curry paste
- 1 tablespoon ground cumin
- ½ tablespoon ground ginger
- 1 teaspoon allspice
- 2 teaspoons sea salt adjust to taste
- 1 can full-fat coconut milk (14 ounces)
- 1 cup pumpkin puree 100% pure pumpkin
- ¼ cup fresh cilantro chopped
- steamed rice optional, for serving
- naan bread optional, for serving
Instructions
- Heat the cooking oil in a large, heavy-bottomed pot or Dutch oven over medium heat.2 tablespoons cooking oil
- Add the cubed pumpkin, red and yellow bell peppers, red onion, and minced garlic. Cook for 4 to 5 minutes, stirring occasionally.5 cups fresh pumpkin, 1 red bell pepper, 1 yellow bell pepper, 1 small red onion, 1 tablespoon minced garlic
- Stir in the red curry paste, cumin, ground ginger, allspice, and sea salt. Cook for 1 to 2 minutes, stirring frequently, until fragrant.1½ tablespoons red curry paste, 1 tablespoon ground cumin, ½ tablespoon ground ginger, 1 teaspoon allspice, 2 teaspoons sea salt
- Pour in the coconut milk and add the pumpkin puree. Stir until well combined.1 can full-fat coconut milk, 1 cup pumpkin puree
- Bring to a gentle simmer. Cover and cook for 15 to 20 minutes, stirring often, until the pumpkin is fork-tender. Add a splash of water if the sauce becomes too thick.
- Remove from the heat and stir in the fresh cilantro.¼ cup fresh cilantro
- Serve hot with steamed rice and naan bread, if desired.steamed rice, naan bread
Notes
🥡 Storage: Allow the Pumpkin Curry to cool slightly, then transfer it to an airtight container and refrigerate within 2 hours. Store in the refrigerator for 3 to 4 days.
♨️ Reheating: Reheat in a saucepan over medium-low heat, stirring occasionally, until hot throughout. Add a splash of water or coconut milk if the sauce has thickened. Microwave individual portions in short intervals, stirring between each.
❄️ Freezing: Freeze cooled curry in airtight freezer-safe containers for 2 to 3 months. Thaw overnight in the refrigerator before reheating. The pumpkin may be slightly softer after freezing.
💡 Tips: Choose a small sugar or pie pumpkin with firm skin. Cut it into even 1-inch pieces for consistent cooking. Stir the curry frequently while simmering, and use full-fat coconut milk for the creamiest sauce. Curry paste varies in heat, so adjust to taste.
🍳 Alternate Methods:
Slow Cooker: Sauté the pumpkin, peppers, onion, and garlic in the oil on the stovetop for 4 to 5 minutes. Add the curry paste and spices, stirring for 1 to 2 minutes. Transfer to a slow cooker with the coconut milk and pumpkin puree. Cook on LOW for about 3 to 4 hours or HIGH for about 1½ to 2½ hours, checking early, until the pumpkin is tender. Stir in cilantro before serving. The sauce may be thinner.
Instant Pot: Use Sauté to cook the vegetables for 4 to 5 minutes, then stir in the curry paste and spices for 1 minute. Add ½ cup water and scrape the bottom thoroughly. Add coconut milk and pumpkin puree without stirring them into the bottom. Pressure cook on HIGH for 1 minute, then release pressure immediately and carefully. Stir and use Sauté briefly if needed to thicken the sauce. Pumpkin texture may be softer than with the stovetop method.
♻️ Leftovers: Spoon leftover curry over rice, quinoa, or roasted vegetables. Add cooked chickpeas for a heartier meal, or serve with warm naan for an easy lunch.
📝 Notes: Butternut squash can replace the fresh pumpkin. Use plain 100% pumpkin puree, not pumpkin pie filling. For a vegan dish, check that the curry paste contains no shrimp paste. Serve with steamed rice or naan, if desired.
Nutrition
Calories: 177kcal | Carbohydrates: 13g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 593mg | Potassium: 525mg | Fiber: 2g | Sugar: 4g | Vitamin A: 11922IU | Vitamin C: 56mg | Calcium: 53mg | Iron: 3mg
