This Pumpkin Curry is rich, creamy, and full of flavor, featuring soft fresh pumpkin, warm spices, and coconut milk. While I enjoy curry throughout the year, the cool autumn months make me crave it even more, and this recipe satisfies that craving perfectly! It’s a vegan dish that can be made in under an hour, costing about $2.74 per serving, giving it a restaurant-quality feel without the high price. When served over fluffy rice (included in the cost), it provides a comforting meal. I truly enjoy this pumpkin curry and plan to make it regularly this season!
If you haven’t cooked with fresh pumpkin before, don’t worry! You can use a pie pumpkin and follow the step-by-step photos for help. The most involved part is cutting up the pumpkin, but once it’s diced, the rest of the recipe comes together quickly. If you can’t find a pie pumpkin, butternut squash works well too (or consider trying our butternut squash curry for another cozy dish!). After dicing the pumpkin, I add flavor using fresh garlic, ginger, tomato paste, and warm spices. In this recipe, I include both fresh pumpkin and pumpkin purée. The fresh pumpkin adds tenderness while retaining some texture, and the purée contributes to a rich, thick sauce that’s desirable in curry.
Start by sautéing the pumpkin and onions until they soften, then add garlic and ginger to enhance the aroma. Tomato paste intensifies the flavor, and the spices along with coconut milk bring everything together. A bit of brown sugar is added to balance the spices with a touch of sweetness. After tasting, adjust the seasoning if necessary and consider adding a splash of broth if needed. I prefer my curry thick and smooth!
If you’re unsure what a pie pumpkin is, they’re also called sugar or cooking pumpkins. They are smaller than carving pumpkins, generally 6-8 inches wide, and are primarily available in the fall. Pie pumpkins are meant for cooking and have sweeter, denser flesh with less stringiness compared to carving pumpkins (which should be avoided!). When cutting the pumpkin, aim for pieces around ½ inch. They don’t have to be identical, but keeping them similar in size helps them cook evenly, preventing some from being too firm while others are too soft.
Ensure the oil in the pan is hot before adding the pumpkin. This will help it brown and prevent sticking. Leaving it undisturbed for the first five minutes aids in searing. Don’t overcook the pumpkin; it should be tender enough to pierce with a fork while still holding its shape. Remember, the pumpkin will continue to cook when you add coconut milk and purée, so don’t let it get too soft at the beginning.
You can adjust the thickness of the curry according to your taste. I prefer mine thick, so I add only ¼ cup of vegetable broth at the end. If you like a thinner curry, add more broth until you achieve your desired consistency. You can also enhance the dish with protein or extra vegetables. While this pumpkin curry is hearty, it’s easy to add more. You can mix in canned chickpeas (drained and rinsed) or cooked shredded chicken to increase protein, or toss in vegetables like bell peppers, carrots, spinach, or other greens. Firm vegetables can cook alongside the pumpkin, but add leafy greens near the end to prevent overcooking.
What do you think about pumpkin curry?
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Source: Budget Bytes, by Melissa Nolan