Welcome to autumn, everyone! I’m overjoyed because it’s my favorite time of the year…now, all I need is for the hot Floridian weather to cooperate. On a cold day, nothing is more soothing than a pumpkin and coconut-based curry.

Pumpkin Curry

Curry is similar to soup in that it’s comforting and delicious, and there are over 1,000 different ways to make it. And, while not both are alike, curry pumpkin is one of my favorite for its distinct, warm flavor!

I love to prepare and serve this delicious curry pumpkin during the chilly months. It feels like culinary sorcery to turn a collection of common ingredients into a delectable dish using only a few spices. And, when it comes to a creamy, perfectly balanced pumpkin curry, this vegetarian option will not let you down.

You won’t even require any additional dishes to accompany your bowl of rice since the coconut pumpkin curry, with its creamy gravy, will be enough.

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Enjoy the simple tastes of this Pumpkin Curry, which is made with coconut milk and seasoned with onions and cumin, and served with a warm plate of rice.

I frequently prepare this pumpkin curry for my kids. It’s mildly spiced and makes a creamy gravy, which the kids enjoy mixing with rice and poppadoms. This Pumpkin curry is also a perfect choice for vegans and vegetarians.

You can easily customize it according to your preferences, and I’ve included some suggestions in the recipe notes at the end of this post. It is easy to prepare; it just takes less than 30 minutes.

Please read the complete article for useful tips and suggestions, If you want to make a perfect recipe every time.

Pumpkin nutrition:

The pumpkin season is now in full swing. This pumpkin curry is a terrific way to take advantage of this in-season vegetable, especially since its Halloween season while pumpkins are everywhere. It’s also an excellent method to use the flesh from carved pumpkins rather than throwing it away. Every year, a lot of pumpkins are thrown out when they could be used to produce a delicious and nutritious meal

Pumpkin is high in nutrients and fiber. It’s low in calories but still high in vitamins and minerals such as Beta carotene, potassium, and vitamin C. All of these nutrients have been linked to a variety of health advantages. For example, the liver converts any beta carotene eaten into vitamin A.

Pumpkin, which is high in vitamins A and C, can help to strengthen the immune system. It can also aid in the prevention of diabetes, regulating blood pressure, promoting healthy skin and hair, improving energy, and maintaining a healthy BMI (BMI). Furthermore, eating more plant-based meals like pumpkin lowers your risk of obesity and death.

Pumpkin contains beta-carotene, a natural sunblock. It also possesses vitamins C & E and the antioxidants lutein & zeaxanthin, which can help your skin stay strong and healthy.

Pumpkins are high in antioxidants, including alpha-carotene, beta-carotene, and beta-cryptoxanthin. These antioxidants have the ability to neutralize free radicals, keeping them from damaging your cells.

ingredients for curry pumpkin

Pumpkin Curry recipe:

Curry Pumpkin is one of those recipes that should be kept as simple as nature intended. As pumpkin’s inherent flavor is so good, you will only need a few additional ingredients to make a delightful, creamy, full-flavored curry.

This easy creamy Pumpkin curry recipe comes together in less than 30 minutes thanks to the use of a few simple pantry ingredients and the following steps:

 Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 2 sprigs of thyme
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground cumin
  • 1 14 ounce can coconut milk
  • 2 pounds pumpkin peeled and chopped into bite-sized pieces
  • 1 cup vegetable broth, or 1 cup of water and 1 bouillon cubes
  • 1 green onion, chopped
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon ground cayenne pepper

How to make Pumpkin Curry?

  1. Heat the oil in a large saucepan over medium-high temperature. Add the onions and stir them occasionally until soft, about 3 minutes.
  2. Stir in garlic, ginger, and thyme and cook until fragrant. Then add curry powder and cumin for about 1 minute, stirring frequently.
  3. Stir in the pumpkin.
  4. Add coconut milk, vegetable broth, and green onion. Cook for about 10 minutes or until the pumpkin is tender and you have the desired thickness.

sauteed seasonings in saucepan for curry pumpkin

Curry serving suggestions:

To serve, you can top it with a sprinkle a pinch of any of the following:

  • Paprika
  • Shredded vegan cheese
  • Swirls of dairy-free yogurt or cream
  • Roasted seeds

I love to serve this pumpkin curry over hot, freshly-cooked rice. Additionally, you can also serve this curry with mashed potatoes, crackers, pita bread, chickpea pancakes, or roasted vegetables for a complete dinner.

How to store curry?

To store, keep it in airtight glass containers because spices will stain. Refrigerate and consume within two days.

This pumpkin curry can be frozen; however, the texture and flavor will alter due to the coconut milk.

To reheat, take the curry out of the freezer, let it come to room temperature, and then reheat on the stovetop or in the microwave. To prevent splattering, use the microwave cover.

Vegan curry recipe tips:

  • At the end, if you like, you can add baby spinach leaves and chopped collards.
  • You can customize this pumpkin curry with butternut squash, sweet potatoes, and other suitable vegetables.
  • You can substitute coconut milk with almond milk or any other plant-based milk to reduce the number of calories and fat in this dish.
  • To make this curry vegan, I have used vegetable broth or vegan bouillon cubes.

More vegan curry recipes:

Curry Pumpkin Soup

Butternut Squash Chickpea Curry

Eggplant Chickpea Curry

Instant Pot Lentil Curry

Curry Chana

Curried Tofu with Cauliflower

curry pumpkin close up cooking

Try this Pumpkin Curry recipe for a wonderful experience in flavor! And, don’t forget to share your feedback with me by leaving a comment below!

More vegan curry recipes:

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Pumpkin Curry

Pumpkin Curry

This warming and delicious pumpkin curry is ideal for the fall and winter months. Honestly, this vegan and gluten-free curry is a perfect dish for any season of the year because it's packed with flavor!
Print Pin Rate
Course: Entrée, Main Course
Cuisine: Caribbean, Indian, Jamaican
Keyword: vegan Jamaican pumpkin curry
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4 servings
Calories: 391kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon ginger grated
  • 2 sprigs fresh thyme
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground cumin
  • 1 14 ounce can coconut milk
  • 2 pounds pumpkin peeled and chopped into bite-sized pieces
  • 1 cup vegetable broth or 1 cup of water and 1 vegan bouillon cube
  • 1 green onion chopped
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon ground cayenne pepper

Instructions

  • Heat the oil in a large saucepan over medium-high temperature. Add the onions and stir them occasionally until soft, about 3 minutes.
  • Stir in garlic, ginger, and thyme and cook until fragrant. Then add curry powder and cumin for about 1 minute, stirring frequently.
  • Stir in the pumpkin. Add coconut milk, vegetable broth, and green onion. Cook for about 10 minutes or until the pumpkin is tender and you have the desired thickness.

Nutrition

Calories: 391kcal | Carbohydrates: 26g | Protein: 5g | Fat: 33g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 547mg | Potassium: 1144mg | Fiber: 5g | Sugar: 12g | Vitamin A: 19557IU | Vitamin C: 28mg | Calcium: 89mg | Iron: 4mg