Pumpkin Curry is a warm and comforting dish with tender pumpkin cubes simmered in a fragrant blend of spices, coconut milk, and a touch of sweetness. The rich, creamy sauce wraps around each bite, bringing out the natural earthiness of the pumpkin while adding just the right amount of heat and depth from the curry spices.
I love making this dish when I want something that’s cozy but still full of flavor. It’s one of those recipes that feels like a hug in a bowl, especially on chilly evenings. I usually add a squeeze of lime or fresh cilantro on top to brighten it up—it really makes a difference and keeps the flavors lively.
One of my favorite ways to serve pumpkin curry is over steamed rice or alongside warm naan bread. It’s perfect for sharing with friends or enjoying as a satisfying meal after a busy day. Whenever I make it, everyone always asks for seconds because it’s just that good and easy to love!
Key Ingredients & Substitutions for Pumpkin Curry
Pumpkin: Fresh pumpkin gives a sweet earthiness and creamy texture when cooked. If you can’t find fresh pumpkin, try butternut squash or sweet potato—they work great too and have a similar sweetness.
Red Curry Paste: This is where the curry’s heat and flavor begin. If you want less spice, use less paste or substitute with yellow curry paste. You can also make a mild homemade mix with turmeric, cumin, and coriander.
Coconut Milk: It adds creaminess and mellow sweetness, balancing the spices. Use full-fat for the richest sauce, but light coconut milk is fine for a lighter dish. If allergic, try almond milk with a bit of coconut flavor extract.
Vegetables: Red bell pepper and broccoli add color and texture. Feel free to add carrots, green beans, or spinach, depending on what’s fresh and in season.
How Can I Make the Pumpkin Tender Without Overcooking Other Veggies?
The pumpkin needs to be soft but not mushy, while other veggies stay crisp. Here’s how I do it:
- Add the pumpkin cubes first to the simmering sauce and cook covered for about 10 minutes.
- Then add quicker-cooking veggies like bell pepper and broccoli for the last 5 minutes to keep their texture.
- Keep an eye on the curry; test the pumpkin with a fork to check tenderness.
This staged cooking helps keep each ingredient just right, so your curry has a nice mix of soft and crunchy bites.
Equipment You’ll Need
- Large skillet or wok – I prefer it because it heats evenly and makes mixing easy.
- Knife and cutting board – for chopping pumpkin, peppers, and garlic, making prep quick and safe.
- Measuring spoons and cups – helps keep the spices and liquids just right.
- Can opener – for the coconut milk and broth, so no spills or fuss.
- Serving spoon – for scooping out the curry and rice onto plates.
Flavor Variations & Add-Ins
- Swap the red bell pepper for green beans or spinach for a different veggie twist and color.
- Add cooked chickpeas or shredded cooked chicken to make it more filling and protein-rich.
- Stir in a splash of lime juice or sprinkle chopped cilantro on top for a fresh, tangy flavor.
- Use yellow curry paste instead of red for a milder, sweeter curry.
How to Make Pumpkin Curry
Ingredients You’ll Need:
Vegetables & Aromatics:
- 2 cups pumpkin, peeled and cut into cubes
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
For the Sauce:
- 1 tablespoon vegetable oil
- 1-2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar or maple syrup
- ½ cup vegetable broth or water
- Salt and black pepper, to taste
To Garnish and Serve:
- Fresh green onions, thinly sliced
- Cooked jasmine or basmati rice
How Much Time Will You Need?
This pumpkin curry takes about 10 minutes to prepare and another 15 minutes to cook, so you’ll have a delicious meal ready in roughly 25 minutes. Great for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes. Then add the garlic and ginger, stirring for another minute until fragrant.
2. Add the Curry Paste and Sauce Ingredients:
Mix in the red curry paste and cook for 1-2 minutes to bring out the flavors. Pour in the coconut milk, vegetable broth, soy sauce, and brown sugar. Stir everything well to combine.
3. Cook the Vegetables:
Add the pumpkin cubes, sliced red bell pepper, and broccoli florets to the skillet. Bring everything to a gentle simmer, then cover and cook for about 15 minutes until the pumpkin is tender when pierced with a fork.
4. Season and Serve:
Taste your curry and add salt and black pepper as needed. Serve hot over your favorite jasmine or basmati rice. Top with freshly sliced green onions for a lovely fresh finish.
Can I Use Frozen Pumpkin for This Curry?
Yes! Just make sure to thaw the frozen pumpkin fully before cooking. Pat it dry to remove excess moisture, which helps prevent the curry from becoming too watery.
How Can I Make This Curry Spicier or Milder?
To increase the heat, add more red curry paste or a pinch of chili flakes. For a milder version, use less curry paste or swap it with yellow curry paste, which is gentler and slightly sweeter.
Can I Prepare Pumpkin Curry Ahead of Time?
Absolutely! You can make it a day ahead and store it in the refrigerator. Reheat gently on the stovetop or microwave before serving. The flavors often taste even better the next day.
What’s the Best Way to Store Leftovers?
Keep leftover pumpkin curry in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally to ensure even warming.
