Amazing 40-Minute Pumpkin Curry Comfort Recipe
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.
- 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
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
- Heat the oil: Warm the coconut oil in a large pot or Dutch oven over medium heat to prepare for sautéing the aromatics.
- Sauté onions: Add the chopped onion and cook until soft and translucent, about 5 minutes, to build flavor.
- Add garlic and ginger: Stir in minced garlic and grated ginger and cook for 1 minute until fragrant, enhancing the curry’s aroma.
- 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.
- 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.
- 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.
- 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.
- Add spinach: Stir in fresh spinach and cook until wilted, about 1 minute, to add brightness and nutrition.
- 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.
- 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
