Amazing 40-Minute Pumpkin Curry Comfort Recipe

Introduction

This amazing 40-minute pumpkin curry is a cozy, flavorful dish perfect for cooler days. Packed with warming spices and creamy coconut milk, it offers a delicious way to enjoy pumpkin beyond just pie. Whether served over rice or with naan, it’s a comforting meal ready in under an hour.

Ingredients

• 1 tablespoon coconut oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper (optional)
• 1 (15 ounce) can pumpkin puree
• 1 (13.5 ounce) can full-fat coconut milk
• 1 cup vegetable broth
• 1 tablespoon maple syrup or brown sugar
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 2 cups chopped fresh pumpkin or butternut squash (optional, for texture)
• 1 cup fresh spinach
• Juice of 1/2 lime

Instructions

1. Step 1: Heat the coconut oil in a large pot or Dutch oven over medium heat.
2. Step 2: Add the chopped onion and cook until soft, about 5 minutes.
3. Step 3: Add the garlic and ginger. Cook for 1 minute until fragrant.
4. Step 4: Stir in the curry powder, cumin, turmeric, and cayenne pepper. Cook for 30 seconds, stirring constantly.
5. Step 5: Pour in the pumpkin puree, coconut milk, vegetable broth, maple syrup, salt, and pepper. Stir well to combine.
6. Step 6: If using fresh pumpkin or squash, add it now. Bring the mixture to a simmer.
7. Step 7: Reduce heat to low, cover, and cook for 15 to 20 minutes, or until the fresh squash is tender.
8. Step 8: Stir in the fresh spinach until it wilts, about 1 minute.
9. Step 9: Remove from heat and stir in the lime juice. Taste and adjust salt or spice as needed.
10. Step 10: Serve hot over rice or with naan bread.

Tips & Variations

• For extra protein, add cooked chickpeas or tofu at the simmering stage.
• If you prefer a smoother curry, blend the sauce before adding spinach.
• Adjust cayenne pepper amounts to your preferred spice level or omit for a milder curry.
• Use pumpkin puree from a can for convenience, or roast and blend fresh pumpkin for deeper flavor.

Storage

Store leftover pumpkin curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it becomes too thick. This curry also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pumpkin curry vegan?

Yes, this recipe is naturally vegan as it uses vegetable broth and coconut milk. Just ensure your curry powder doesn’t contain any animal-derived ingredients.

What can I serve with pumpkin curry?

Pumpkin curry pairs beautifully with steamed basmati rice, quinoa, or warm naan bread for soaking up the flavorful sauce.

Amazing 40-Minute Pumpkin Curry Comfort Recipe

Print Recipe

★★★★★

4.9 from 194 reviews

This comforting Pumpkin Curry recipe combines rich pumpkin puree with fragrant spices and creamy coconut milk for a warming, flavorful dish. Ready in just 40 minutes, it’s perfect for cozy dinners and features fresh pumpkin or butternut squash and spinach for added texture and nutrition.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon coconut oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper (optional)
• 1 (15 ounce) can pumpkin puree
• 1 (13.5 ounce) can full-fat coconut milk
• 1 cup vegetable broth
• 1 tablespoon maple syrup or brown sugar
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper

Optional Ingredients

• 2 cups chopped fresh pumpkin or butternut squash (optional, for texture)
• 1 cup fresh spinach
• Juice of 1/2 lime

Instructions

1. Heat the oil: Warm the coconut oil in a large pot or Dutch oven over medium heat to prepare for sautéing the aromatics.
2. Sauté onions: Add the chopped onion and cook until soft and translucent, about 5 minutes, to build flavor.
3. Add garlic and ginger: Stir in minced garlic and grated ginger and cook for 1 minute until fragrant, enhancing the curry’s aroma.
4. Toast spices: Mix in the curry powder, ground cumin, turmeric powder, and optional cayenne pepper. Cook for 30 seconds while stirring constantly to release the spices’ essential oils.
5. Add liquids and pumpkin puree: Pour in canned pumpkin puree, coconut milk, vegetable broth, maple syrup or brown sugar, salt, and black pepper. Stir well to combine all ingredients.
6. Add fresh pumpkin/squash (optional): If using, add chopped fresh pumpkin or butternut squash now to add texture. Bring the mixture to a gentle simmer.
7. Simmer: Reduce heat to low, cover the pot, and cook for 15 to 20 minutes until the fresh pumpkin or squash is tender and flavors meld together.
8. Add spinach: Stir in fresh spinach and cook until wilted, about 1 minute, to add brightness and nutrition.
9. Finish with lime juice: Remove from heat and stir in the juice of half a lime to add acidity and balance the flavors. Taste and adjust salt or spice as needed.
10. Serve: Serve the pumpkin curry hot over rice or with naan bread for a delightful, hearty meal.

Notes

• You can omit fresh pumpkin or butternut squash if you prefer a smoother curry texture.
• Adjust cayenne pepper to your preferred spice level or omit entirely for a milder dish.
• This curry freezes well; store leftovers in an airtight container for up to 3 months.
• For added protein, consider topping with cooked chickpeas or serving alongside lentils.
• Use low-sodium vegetable broth to control salt content if preferred.

Keywords: pumpkin curry, coconut curry, vegetarian curry, easy curry recipe, fall recipes, pumpkin recipes, creamy curry, vegan optional