Description
This creamy pumpkin curry is a warm, comforting dish made with roasted pumpkin, coconut milk, and aromatic spices. Perfect for cozy nights, it’s easy to make, naturally vegan, and full of bold, rich flavor.
Ingredients
Scale
- 3 cups pumpkin, peeled and cubed
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon chili flakes
- 1 cup vegetable broth
- Salt to taste
- 2 cups fresh spinach
- Juice of 1/2 lime
- Fresh cilantro for garnish
Instructions
- Preheat oven to 400°F (200°C) and line a baking tray.
- Toss pumpkin cubes with oil, salt, and pepper. Roast for 25–30 minutes until tender and golden.
- In a large pot, sauté diced onion in oil until soft. Add garlic and ginger, cooking until fragrant.
- Stir in curry powder, turmeric, cumin, and chili flakes. Toast briefly to release aroma.
- Add roasted pumpkin, coconut milk, and vegetable broth. Stir and bring to a simmer.
- Simmer for 10–15 minutes. Blend part of the curry for extra creaminess if desired.
- Add spinach and lime juice. Let spinach wilt for 2–3 minutes.
- Adjust salt and spices to taste. Serve hot, garnished with fresh cilantro.
Notes
- Roast pumpkin ahead to save time.
- For extra heat, increase chili flakes.
- Add chickpeas or tofu for more protein.
- Freezes well for up to 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: pumpkin curry, vegan curry, creamy pumpkin recipe, coconut curry, fall dinner