Pumpkin Curry

5 from 1 vote

Whip up this easy Pumpkin Curry for a new fall favorite! Creamy, bold, and packed with pantry staples like canned pumpkin and chickpeas, it’ll be your new go-to for quick, hearty comfort food.

Prep Time20

Cook Time30

Total Time50

Course: Dinner, Vegetarian

Cuisine: Healthy, Vegan, Vegetarian

Keyword: Pumpkin Curry

Servings: servings

Author: Chelsea Lords

Cost: $7.37

Equipment

Large cast-iron pot

Ingredients

3 tablespoons coconut oil or vegetable oil
1 large red onion diced, 1-1/2 cups
2 large carrots diced, 1 cup
2 tablespoons minced garlic 5 cloves
1 tablespoon minced ginger
1 (13.5-ounce) can coconut milk see note 1
1 (15-ounce) can pumpkin see note 2
2 (15.5-ounce) cans chickpeas drained and rinsed
Serving Suggestions see note 3

Seasonings

1 tablespoon yellow curry powder
1-1/2 teaspoon garam masala see note 4
1-1/2 teaspoon paprika
1-1/2 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/8 teaspoon red pepper flakes optional
1-1/2 teaspoon salt
1/2 teaspoon pepper

US - Metric

Instructions

Heat coconut oil in a large cast-iron pot over medium-high heat. Add onions and carrots. Cook, stirring frequently, until translucent and tender, 8–11 minutes.
Stir in garlic and ginger and cook for 1 minute. Add all seasonings, adjusting salt and pepper as desired. Stir and cook for another 1–2 minutes until fragrant.
Pour in coconut milk, pumpkin, and chickpeas. Mix well. Bring to a simmer, then cover and reduce heat to low. Let simmer 15–20 minutes, stirring occasionally. It should thicken and be very fragrant.
Remove from heat. Taste and adjust seasoning as necessary. Optionally, mix in cilantro and lime juice and serve over rice with warmed naan on the side and a scoop of raita (see note 3).

Notes

Note 1: Full-fat coconut milk is recommended for rich flavor and creamy texture. It also helps balance the dish’s spiciness. Lite milk won’t thicken the same.

Note 2: Ensure you’re using canned pumpkin puree, not pumpkin pie filling—which has added sugars and spices.

Note 3: For some serving suggestions, try 1/2 cup finely chopped cilantro, 2 tablespoons lime juice, cooked rice, warmed naan, or raita yogurt sauce! I recommend warming the naan: Char the naan over the stovetop, warm it in the microwave, or toast naan minis. For a charred effect, lightly spray the naan with olive oil and grill on an open flame (medium heat) for about 10–15 seconds on each side.

Optional raita yogurt sauce: For a cooling contrast, try this raita recipe:

½ cup full-fat Greek yogurt
½ cup finely chopped English cucumber (or Persian/salad cucumbers)
2 tablespoons each: fresh cilantro and green onions (or just cilantro)
¼ teaspoon each: ground cumin, ground coriander, fine sea salt

Combine all ingredients in a small bowl and serve with the curry.

Note 4: Garam masala can vary by brand in taste and heat. If you find your curry too sweet, consider adding more garam masala or red pepper flakes. If it’s too spicy, try adding 1 to 1-1/2 teaspoon granulated sugar.

Storage: Store Pumpkin Curry in an airtight container in the fridge for up to five days.

Nutrition