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Pumpkin Curry Recipe

Bring cozy comfort to the dinner table with this rich and satisfying Pumpkin Curry Recipe. Tender pumpkin simmers in a creamy coconut curry sauce infused with aromatic spices, creating a wholesome meal that's simple enough for busy weeknights and special enough to share with family.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian-inspired
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons red curry paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 4 cups pumpkin peeled and cut into 1-inch cubes
  • 1 can 13.5 ounces full-fat coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • 1 tablespoon fresh lime juice
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh cilantro
  • Cooked jasmine rice for serving
  • Optional: sliced red chili or roasted pumpkin seeds for garnish

Equipment

  • Large deep skillet or sauté pan
  • Sharp Knife
  • Cutting board
  • Wooden spoon
  • Measuring cups and spoons
  • Serving bowls

Method
 

  1. Heat the oil in a large skillet over medium heat. Add the diced onion and cook until soft and lightly golden, then stir in the garlic and grated ginger until fragrant.
    Heat the oil in a large skillet over medium heat
  2. Mix in the red curry paste, turmeric, cumin, and coriander. Cook for about a minute, stirring constantly so the spices become aromatic without burning.
    Mix in the red curry paste, turmeric, cumin,
  3. Add the pumpkin cubes and stir well until they are evenly coated with the spice mixture.
    Add the pumpkin cubes and stir
  4. Pour in the coconut milk and vegetable broth, then stir in the soy sauce and brown sugar. Bring the curry to a gentle simmer.
    Pour in the coconut milk and vegetable broth
  5. Cover the pan and cook until the pumpkin is fork-tender and the sauce has naturally thickened, stirring occasionally to prevent sticking.
    Cover the pan and cook until the pumpkin
  6. Finish with fresh lime juice and season with salt and black pepper to taste. Sprinkle with chopped cilantro and serve warm over steamed jasmine rice.
    Finish with fresh lime juice and season

Notes

  • Choose a firm cooking pumpkin such as sugar pumpkin or kabocha for the best texture.
  • Cut the pumpkin into evenly sized cubes so everything cooks at the same rate.
  • If you'd like a thicker curry, simmer uncovered for the last few minutes.
  • For a smoother sauce, lightly mash a few pumpkin cubes into the curry before serving.
  • Fresh lime juice should be added at the end to keep its bright flavor.