Pumpkin Curry

This Pumpkin Curry is thick, velvety, rich, and flavor-packed, with tender fresh pumpkin, warm spices, and creamy coconut milk. I love curry year-round, but there’s something special about those crisp autumn months that really makes me crave it, and this one does the trick! It’s a completely vegan meal that comes together in less than an hour, and at $2.74 per serving, it feels restaurant-worthy without the restaurant price. Serve it over a fluffy bed of rice (which is included in this recipe cost!), and you’ve got comfort in a bowl. I love this pumpkin curry so much, and honestly, I have a feeling I’ll be making it all season long!

Two Kinds of Pumpkin, One Cozy Curry

If you’ve never cooked with fresh pumpkin, don’t worry, I’ve got your back! Grab a pie pumpkin and follow my step-by-step photos, taking your time and using your handy dandy chef’s knife. Breaking down the pumpkin is the most hands-on part of this recipe, but once it’s diced, the rest comes together pretty quickly. Can’t find a pie pumpkin? Don’t fret. Butternut squash can step in here (or try our butternut squash curry, which is another cozy option!)

Once the pumpkin is diced, I build serious flavor with simple ingredients like fresh garlic, ginger, tomato paste, and warm spices. I also use both fresh pumpkin and pumpkin purée in this recipe for a reason. The fresh pumpkin stays tender but still gives you a little bit of bite, and the purée helps create that rich, thick sauce I want in this curry. Sauté the pumpkin and onions until they start to soften, then add fresh garlic and ginger to build a fragrant base. Tomato paste helps deepen the flavor, and the warm spices and creamy coconut milk bring everything together. Then I finish it with a little brown sugar to balance the spices and add subtle, warm molasses notes. Give it one more taste, adjust the seasoning, and don’t be scared to add an extra splash of broth if needed. Personally, I like my curry thick and velvety.