Updated April 24, 2017
small pumpkin, peeled and cubed (about 4 cups)
chili pepper diced (serrano works well)
stalk lemongrass peeled and chopped (opt.)
tablespoons vegetable oil
tablespoons red curry paste (3 for a spicier curry)
can (15 oz) coconut milk (can use lite)
pinch fresh mint, garnish
Cut pumpkin in half horizontally and carefully peel it with a paring knife. Scoop out seeds and insides. Cube pumpkin into 1 inch cubes.
Dice onion, pepper, and lemongrass stalk.
Add oil to a large pot over medium heat. Once hot, add onion, peppers, and lemongrass and cook until soft, about 4 minutes.
Stir in curry paste and cook for a minute or two.
Add pumpkin and stir to coat pumpkin with curry paste. Cook for another minute or two.
Add coconut milk, stock, and brown sugar to the pot and bring to a simmer. Simmer for about 10 minutes or until pumpkin is tender.
Lightly mash some of the pumpkin cubes to thicken the sauce.
Serve curry over rice and/or with naan.
More About This Recipe
- As far as I can tell, Americans mainly use pumpkins for two things: Pies and carving.Any other use is generally frowned upon.Meanwhile, all over the world people are having many delicious (and savory) meals based on the orange gourd.One of the best ways to use pumpkin in a dish besides pie is to make a pumpkin curry. The slightly sweet pumpkin pairs great with the spicy curry.It’s a dish that I swear is worth the trouble of peeling and dicing a pumpkin.It turns out that we carve pumpkins here because 1) they look cool and 2) they are sturdy as all get out. So unfortunately the hardest part of this entire recipe is just getting one peeled and diced.Don’t even try to do this with a standard vegetable peeler. It’ll never work and you’ll drive yourself crazy.The best way I’ve found to dismantle one of these suckers is to slice it in half horizontally (top right) and then use a paring knife to slowly peel around the outside of the gourd (bottom left).The skin is a lot thicker than you think. Don’t worry if you cut into the pumpkin flesh a bit. There’s plenty to go around.
- If you’ve never used lemongrass before, you’ll get how it got its name right away when you first use it. It looks like a thick grass. It smells like lemons. Easy enough!You can actually just throw the stalks in whole to season the dish, but I like to actually peel the stalks and dice up the softer interior part of the stalks.Meanwhile, remember those seeds you saved? Toss them with about a teaspoon of oil and Kosher salt and lay them out on a baking sheet. Bake them at 350 degrees for about 10 minutes for a nice little snack.Sorry. Got distracted. Back to the curry!Try not to overcook it or the pumpkin will turn completely to mush. You want the cubes to have some texture.This is one of those vegetable dishes that even meat eaters will love. It’s completely filling, spicy, and just all around perfect for a cool Fall night. Serve it with some rice and naan bread and you’ll be in heaven.
It’s that time of year again: Pumpkin Season. And since I adore anything with pumpkin in it, here’s a savory, comforting recipe for Pumpkin Curry to warm your soul.
To be honest, I’m a hot weather girl to the core. I could live with warm, balmy weather all year round. But one thing that I appreciate about cooler weather is that it mean Pumpkin Season is here. Pumpkin smoothies, pumpkin chia pudding, pumpkin hummus, pumpkin desserts. You name it, I love it!
This recipe was inspired by the cute little sugar pie pumpkins growing in my garden. I was thinking of making pie, but then the weather went from 100 degrees and sunny to cool, misty and cloudy. Time for some comfort food!
Pumpkin curry has always been a favorite of mine at both Thai and Indian restaurants. I tend to favor Indian food as it is less sweet. This curry is more of an Indian curry. I like to mix my own spices, but feel free to use a pre-mixed curry powder if that’s what you have.
The warm and cozy flavors of this dish will make this a cold weather favorite. Full of protein and hearty, nutritious pumpkin, you will feel nourished and full for hours. The lemon and cilantro added at the end give it a fresh and zesty flavor, really balancing out the spices. I usually eat it by itself but feel free to serve it over cauliflower rice or white basmati – if you belong to team white rice!
Best pumpkin curry ever! Full of protein and hearty, nutritious pumpkin, you will feel nourished and full for hours. The lemon and cilantro added at the end give it a fresh and zesty flavor, really balancing out the spices.
NOTE: Even though this is a pumpkin curry recipe, feel free to use any winter squash that you have. It will all be delicious. Here’s how I peel my pumpkins and winter squash:
- Cut pumpkin/squash in half using a very sharp knife and scoop out the seeds and stringy parts.
- Place pumpkin/squash cut side down on a cutting boards and brace with one hand while you use a vegetable peeler or very sharp knife to remove the peel.
- Then chop into bite-sized pieces.
Enjoy! Look for more tasty pumpkin recipes coming soon!
What You’ll Need
Let’s start off with the most obvious ingredient: pumpkin. You’ll need 1 15-oz can of pumpkin puree for this recipe. Make sure not to get pumpkin pie filling, which is often sweetened or contains other ingredients.
I like to start any curry with a base of sauteed onions and garlic--but you can skip this if you don’t like those.
Next, a variety of frozen veggies! I used a mix of a stir-fry blend from my local grocery store and some frozen cauliflower because I like cauliflower in curry, but you can use whatever you’d like.
I actually really love the big bags of frozen veggies from Costco, but I was out and didn’t feel like dealing with their crowds the day we photographed this.
Next up, those spices! For this curry, I used curry powder (which you can find mild or hot versions of depending on your tastes), extra turmeric, ginger, cumin, salt, and black pepper.
I like to get all my spices from The Spice House online. The quality is better, I can order flatpacks to save majorly on shipping (and use my own spice jars), and I never have to pay too much at the store for random spice jars that may or may not fit nicely in my cabinets.
You’ll also need a little veggie broth for sauteing the veggies and thinning out the curry (depending on how thick you like it, add as much or as little broth as you like). I prefer to use low sodium broth and just add the salt I need at the table I think this keeps the sodium lower in home cooking.
And now let’s talk about the almond butter. Look, I know it sounds strange to put almond butter in a curry, but this does taste really good.
It adds just a little warmth, nuttiness, and really autumnal flavor to the curry, but the amount is so little it doesn’t make it sticky or sweet.
That being said, if you can’t have almonds you can either substitute something like peanut butter or sunflower seed butter, or you can leave it out altogether and it will still be incredibly delicious.
These last few things are also optional--I like to think of them as the finishing touches. I highly recommend a bit of canned coconut milk (or you can use cashew cream) at the very end to make everything creamy, amplify the flavors, and just make it all around awesome.
I also recommend a squeeze of lime (can use lemon instead, I sometimes do), some fresh cilantro (if you like the “soap herbs” as my husband calls them--I actually love them), and some rice to eat it with and soak up the delicious vegan pumpkin curry sauce.
Ingredients mentioned below use standard measuring cups and spoons.New Group
- For tempering
- 4-5 tablespoons of Oil
- A handful of Curry leaves
- 1 large onion sliced fine
- 2 garlic cloves sliced fine
- 1/2 teaspoon of chilli flecks
- 1/4 teaspoon of Turmeric Powder
- 1 teaspoon of Mustard seeds
To cook the pumpkin curryroup
- 500g of Pumpkin, Cleaned and cut into the required size.
- 3 Garlic cloves finely sliced
- 1/2 teaspoon turmeric
- 3 Cardamom pods
- 1-inch cinnamon piece
- 1 cup of wate(keep 1/2 a cup more just in case you would need more water to semi cook the pumpkin before adding the coconut milk)
- 1/2 a cup of thick Coconut milk
Easy Thai Pumpkin Curry
In honor of pumpkin season, we are doing ALL the pumpkin recipes right now, and what better way to put pumpkin to good use than a delicious Thai pumpkin curry!
This recipe is truly simple. Even if you’re not a cook in any way shape or form, you will manage this recipe with ease.
It’s just 10-ingredients (and that includes the rice!) and this pumpkin curry comes together in less than 45 minutes, and is a total breeze to prepare.
It’s also hearty and deliciously filling and serves 4 for a great meal.
If you want to really save time on this, then buy your pumpkin already peeled and chopped. If you do this, then you knock off 15 minutes, and can have dinner ready in 30 minutes!
Perfect for those nights when standing over a hot stove feels about as much fun as sticking a fork in your eye.
These kinds of easy meals can make even those kind of nights turn around for you. You’ll be enjoying a nice glass of wine with a super awesome healthy dinner in no time. And that my friends is a mood changer of note! Good food and good wine = good mood!
I used raw cashews in this dish because that’s what I had on hand, but I did think that some roasted, salted cashews would have been very nice in this as well.
You will love this fabulous vegan pumpkin curry, it is:
- Thai inspired
- Super quick and easy
- Just 10-ingredients (including the rice!)
Leftovers are perfectly delish the next day, so if you’re not serving as many people for dinner, make the same amount and have leftovers for lunch the next day!
So let us know what you think of this Thai pumpkin curry! And if you make it, please rate the recipe as this really helps us! Tag any pics #lovingitvegan on instagram so we can see them!
For more delicious vegan dinner recipes, check out these great options:
There’s heaps more, but I reckon that’ll do for now!
And while you’re here, why not sign up for our email list! You’ll get an awesome (free) recipe ebook containing 10 lovely recipes, and you’ll stay updated with all our latest recipes posted to the blog! (Woot!)
To make the amchar masala, mix together all the ingredients and set aside. You will not need all of the spice mix for this recipe, the rest will keep in a jar and can be used in other recipes.
For the curry pumpkin, preheat the oven to 180C/160C Fan/Gas 4. Put the pumpkin chunks on a single layer on a baking tray, season with a little salt and pepper and roast for about 30–40 minutes, or until caramelised and golden-brown. Set aside.
When cool enough to handle, remove the skin from the pumpkin and cut into smaller 4cm/1½in chunks. Set aside.
Grind the cashew nuts in a food processor to a fine powder. Set aside.
Heat the oil in a large saucepan over a medium heat, then add the onion, stirring regularly until softened – about 10 minutes. Add the garlic, ginger, curry powder and 1 tablespoon of the amchar masala, stirring continuously until the aromas hit you (about 20 seconds or so). Add the coconut milk, tinned tomatoes, cashew nuts, chickpeas and cooked pumpkin. Fill half of the tomato tin with water and pour the water in with the pumpkin. Increase the heat to bring to the boil, then immediately reduce the heat to low. Simmer for about 15–20 minutes, or until thickened. Season to taste.
To make the buss up shut (paratha roti), mix together the flour, baking powder, sugar and salt in a large bowl and then add about 200g/7fl oz water (you may not need to add it all), kneading for a few minutes to make a very soft pliable dough. Rub the dough with oil, place in a bowl, cover, then rest for 30 minutes.
Divide the dough into 4 balls. Take one of these balls and roll out on a lightly floured surface to the size of just smaller than the base of a large frying pan. Brush the roti very, very generously with ghee.
Take a knife and cut from the centre to the edge of the circle (a radius line). Take the cut edge and roll it around, following the line of the radius of the circle, so you end up with a cone and tuck in any loose pieces under and all the way in to keep the cone together. Stand the cone up, then flatten it and push the tip of the cone all the way down with your thumb. Repeat with the remaining 3 balls and leave to rest for at least 4 hours, loosely covered.
Heat a large, heavy-based frying pan on a high-medium heat and, using a heat-proof brush, brush the base with ghee.
Roll out one of the pieces of dough again on a flour-dusted surface to the size of just smaller than the base of the frying pan (make sure the edges are thin too). Carefully pop it onto the hot pan and brush the surface of the roti with more ghee. Then flip the roti over, brush the other side with ghee.
Cook for a few more minutes, flipping when you get a golden-brown colour on the underside, with little touches of brown. Take tongs, or two wooden spatulas and crush or beat the roti gently so it flakes up and the layers separate a little, taking in the edges to the centre. The roti should be flaky at the top, but soft inside. Pop into a clean, dry tea towel to keep warm while you do the same with the remaining 3 pieces of dough.
To serve, portion up the curry into bowls, top with micro coriander and red amaranth and enjoy with the buss up shut (paratha roti).
Keep any remaining amchar masala in a jar with a tight fitting lid to use at a later date.
One Pot Pumpkin Curry
This one pot pumpkin curry is an easy, autumnal red curry featuring veggies, chickpeas, and creamy pumpkin!
I’m having my annual trepidation about pumpkin season. In particular, I’ve been having recurring nightmares about remaking and upgrading my pumpkin bread pudding recipe. But I remind myself, that whenever I’m afraid of an ingredient, I can make a great curry with it :D.
Curry taught me how to love eggplant, and it has most definitely rekindled my love for pumpkin, too! Adding pumpkin puree makes this vegan pumpkin curry lower fat* but still creamy, and the sweetness from the pumpkin means that there’s no need to add sugar. Win! Plus, the red curry and pumpkin give this dish a stunning orange hue.
As always with my soups and stews, the key to this dish is building layers of flavor beginning with browning some shallot in oil adding aromatics infusing in a touch of warming spices (cinnamon, cumin and turmeric) and then frying off some Thai red curry paste.
Your kitchen will already smell spectacular by now, and all that’s left to do is stir in some coconut milk, pumpkin, chickpeas, and veggies of your choosing, and simmer it for a few more minutes until the veggies are cooked. Season with a squeeze of lime, and dinner is served!
Mix and match this plant-based Thai red pumpkin curry with veggies of your choosing, other vegetarian proteins such as baked tofu or seared seitan, or wilting in some spinach at the end. You can also substitute pureed butternut squash or sweet potato for the pumpkin. This curry is naturally vegan, gluten-free, and soy-free, so (almost?) everyone can dig in.
I hope you enjoy the One Pot Pumpkin Curry, and if you make it please let me know in the comments or tag me on Instagram at @yupitsvegan so I can see your creations!
- about 600 g pumpkin or butternut squash, cut into equal size cubes
- 2 tbsp rapeseed / canola oil
- 1 tsp black mustard seeds
- 1 small red onion, finely chopped
- 4 garlic cloves, finely chopped
- 4 tsp finely grated ginger
- 1 tsp ground cumin
- ½-1 hot red chilli, sliced
- ¼ tsp hot chilli powder
- 1½ tsp garam masala
- 1½ tsp ground coriander
- 1 tsp turmeric
- 1 tsp cinnamon
- 1-2 tsp maple syrup
- a handful of coriander, stalks chopped* + leaves for serving
- 2 cups / 1 tin full-fat coconut milk
- ½ tin chopped tomatoes / 1 large tomato (peeled and chopped)
- about 1¼ tsp fine sea salt
- lime wedges, to serve
- handful of cashews, lightly toasted (to serve)
Sri Lankan Pumpkin Curry
This simple yet delicious Sri Lankan pumpkin curry made using the abundant fall vegetable and simmered with coconut milk and spices is a comfort in a bowl. It’s vegetarian, gluten free and dairy free.
With all the drama going around this humble vegetable at this time of the year, I couldn’t help but participate in a pumpkin feast.
I made a Gluten Free Pumpkin Layer Cake with Cream Cheese Frosting and my family and friends happily gobbled it up. It’s seriously good guys ! They couldn’t tell it’s gluten free. I used canned pumpkin. And some of my readers have made it into cupcakes too. Go check the recipe in the link above !
We went to a pumpkin festival earlier this month and bought quite a few pumpkins. I wanted to roast and also make some puree for baking. But I realized I haven’t cooked a traditional Sri Lankan pumpkin curry.
Sri Lankan Pumpkin Curry (Vegetarian)
This is a perfect curry for the season. Chunks of pumpkin simmered in coconut milk and spices and eaten warm with a bowl of rice is for me comfort at it’s best.
We Lankans are generous with our coconut milk. Vegetables are normally cooked in coconut milk and mild spices. Any vegetable dish including this pumpkin curry is eaten alongside rice, meat or fish curry, extra vegetable curries and a green salad.
Yet, you can definitely dress this curry to be a main vegetarian dish alongside some cooked fragrant, buttered basmathi rice. Yes, I add a blob of butter or ghee to my cooked, warm rice. Try it next time you cook rice. You’ll love it. Add in some roasted cashews, some pomegranate seeds and increase the heat level of the curry. Say hello to your new favorite curry with rice !
Skin on or peeled
I like to cook pumpkin with the skin on. That’s the way I have seen my family cook, my grandmother to my aunts till the extended families. That’s how Sri Lankans cook pumpkins. With the skin.
Some pumpkin varieties easily disintergrate to the curry and the whole dish becomes one big pot of pumpkin puree. However, you can peel the skin and cook the pumpkins for convenience. Just keep an eye on the curry.
- * Store your fresh ginger root in the freezer in a zip top bag, and grate with a Microplane grater right into your curry peel and all!
- Customize this pumpkin curry with your favorite pumpkin or winter squash and vegetables.
- Prep your veggies in advance, or prep the entire dish ahead. Curry is even better as leftovers, so it’s great for meal prep and freezes very well.
- Omit the curry for vegan pumpkin curry.
- Make this recipe low FODMAP by omitting the onion and garlic.