Pumpkin Curry at Home

Comforting and filled with fall flavors, this creamy pumpkin curry is as healthy as it is satisfying. It’s so good and straightforward to make that it’s become a weekday staple in my house. It has minimal ingredients, and is a great way to get in some extra veggie goodness. Add a side of steamed rice and you’ll have an straightforward dinner that everyone will love.

Why you should make this method

• Warm and comforting. Loaded with hearty veggies in a well-seasoned sauce, this dish is warm, fireside and especially satisfying.
• Nutritious. Made with coconut milk and packed with vegetables, pumpkin curry is loaded with essential vitamins and minerals, and each serving is less than 200 calories.
• So straightforward. Simple to prep, then toss the ingredients together in a skillet and sauté until everything is warm and tender. Other than chopping some veggies, this meal is effortless!

Ingredients needed

• Flavor makers. The key to this satisfying curry recipe is the curry seasoning. You’ll need garlic, curry powder, salt & pepper.
• Vegetables. This meal is packed with wholesome veggies like pumpkin, cauliflower, and carrots.
• For the sauce. You’ll simmer all of the veggies and spices in coconut milk, veggie broth, almond butter, and soy sauce.
• Serve it up. This is great served over a starch to soak up all of that flavorful curry sauce. Pair it with basmati rice, quinoa or even cauliflower rice for a low carb option.

How to cook this dish

This curry recipe couldn’t be easier! Here’s the simple steps:

See the recipe card for the full, printable recipe.

1. Sauté the veggies. In a large skillet over medium heat, melt the coconut oil and add in the minced garlic. Cook for 2 minutes. Add in the pumpkin, cauliflower, and carrots and sauté for 5 minutes as the veggies begin to soften a bit. Stir in the curry powder and cook for an additional minute.
2. Make the sauce. Mix in the coconut milk, broth, almond butter, soy sauce, salt, and pepper and cook for 10 additional minutes as the veggies continue to cook. Once veggies are soft and the pumpkin and cauliflower are easily pierced with a fork, remove from the heat.
3. Serve & enjoy. Serve on its own or over basmati rice and enjoy!

Customize this method

This pumpkin curry recipe is truly unfussy to customize with ingredients you have on-hand! Here are suggestions and swaps I can recommend:

• Different veggies. If you don’t have pumpkin on hand, this dish works great with cubed sweet potato or butternut squash instead. You could also add in extra veggies – zucchini, tomatoes, yellow squash, bell pepper, broccoli and/or mushrooms would all be satisfying options.
• Add in protein. If you want to boost the protein in this dish, try adding tofu or chickpeas, and if you’re not following a plant-based diet, feel free to try chicken or shrimp!
• Spicy. If you want to kick up the heat, mix in some sriracha, red chili paste, a dash of cayenne pepper or hot sauce.

Serving suggestions

This earns a repeat to serve this with steamed white rice. However, there are plenty of other options such as brown rice, rice noodles, coconut rice or quinoa that would pair wonderfully with this pumpkin curry recipe.

Storage recommendations

• Storing leftovers. Place leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat. Simply reheat the curry in the microwave or on the stovetop until heated through.
• To freeze. Let the curry cool completely before transferring to a freezer safe bag or container. Freeze for up to 2 months. I would not recommend freezing the curry with rice.
• Reheating from frozen. Thaw in the refrigerator or at room temperature. Reheat on the stovetop or in the microwave for 2 minutes, or until heated through.

As usual, PLEASE PLEASE let me know if you end up making this dish (or any of my recipes!). Worth keeping when you tag me on Instagram @!