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This delicious One-Pot Pumpkin Curry is extremely simple to make and packed full of colour, flavor and nutrients! With tender pieces of pumpkin and perfectly spiced it’s a heathy curry the family will love.
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
This yummy vegan pumpkin curry is so perfect for Halloween, fall, and winter! It is flavourful, healthy, and such a perfectly comforting food to share!
The added quinoa gives this pumpkin curry recipe more protein and makes it a complete meal.
With minimal effort it’s one of the dinners that you’ll come back to making when pumpkins are in season.
This was inspired by my Butternut Squash Curry recipe which has been so popular.
Ingredients to make Pumpkin Curry
- Pumpkin – peeled and chopped into pumpkin cubes is the star ingredient in this curried pumpkin dish.
- Coconut Oil or Olive Oil – is used to fry everything up.
- Red Onion – adds a dash of colour as well as a great flavour.
- Garlic Cloves – should be crushed before using.
- Ginger – needs to be diced.
- Paprika – is a sweet flavour that can have a bit of a kick.
- Ground Coriander – is a citrusy flavour very common in curries.
- Turmeric – is a more peppery flavour that is also a main ingredient in curry.
- Cayenne – has a mild heat level along with a sweet and smoky taste.
- Cinnamon – is great in savoury dishes!
- Chili Flakes – adds some more heat and smoke to this curry pumpkin dish.
- Tomato Puree – helps to form the base and make the perfect consistency.
- Full-fat Coconut Milk – brings some creaminess to this pumpkin curry.
- Tinned Tomatoes – add a nice addition of veg.
- Vegetable Broth/Stock – Make sure this is a good quality as it can make a big difference.
- Quinoa – adds protein in a healthy way.
See recipe card for full information on ingredients and quantities.
Substitutions
- Pumpkins – Don’t like or have pumpkins? No worries! You can always use butternut squash or sweet potato in this curry instead! For an even creamier curry you could also add in some pumpkin puree.
- Coconut or Olive Oil – Other oils will work as well, but may not add as nice of a flavour.
- Quinoa – This recipe also works great with rice or lentil beans. You could replace the quinoa with chickpeas for a Pumpkin Chickpea Curry. You could also cook the quinoa separately and serve on the side.
- Veggies – Feel free to add in your favourite veg to make this even healthier. A few suggestions would be adding bell pepper, broccoli or cauliflower.
- Spices – If you prefer to use a curry powder instead of the assortment of spices then add in 1.5 tbsp of mild curry powder. You could also use cumin seeds or mustard seeds for extra flavour.
Variations
- Spicy – If you love spicy curries, double the quantities of the spices.
- Deluxe – If you feel like getting fancy with this recipe, slice a pumpkin in half, roast it, and then place your curry inside the roasted pumpkin and serve with coriander/cilantro and lime juice or lemon juice.
- Boost the protein – with already having 12g protein per serving which is good for a vegetarian pumpkin curry you could boost this by adding in extra-firm tofu, chicken, prawns or beef.
- Kid friendly – adjust the spice level to match your kids’ tastes. You may need to cut down on some of the spicier ingredients.
See this Butternut Squash and Chickpea Curry version of this recipe on my website!
How to make Pumpkin Curry
Step 1: Firstly, prepare the pumpkin by deseeding, peeling, and chopping it into small cubes.
Step 2: Place a large pot on the stove at medium heat and add the coconut oil, garlic, and onion along with a pinch of salt and pepper, until sizzling.
Step 3: Add all of the spices, ginger, tomato puree, and pumpkin pieces. Stir together and fry for 3-4 minutes.
Step 4: Add the coconut milk, tinned tomatoes, veg stock, and rinsed quinoa. Stir well. Reduce to a simmer and allow to cook for 30-35 minutes, stirring every 10 minutes.
Hint: Make sure to rinse the quinoa before using it.
Leftovers
Leftovers can be kept in the fridge in an airtight container for 4-5 days. They can also be frozen for 3-4 months.
What to serve with Pumpkin Curry
- Cauliflower rice
- Gluten Free Naan
- Basmati rice
- Bombay Potatoes
Recipe FAQs
You can! I would fry up the ingredients first and then combine everything in the slow cooker and cook on high for 3.5 hour or low for 6-7 hours.
Pumpkin curry is a mix of pumpkin, coconut milk, stock, a beautiful blend of spices, and some veg to round out the flavour and colour.
Any pumpkin that is good for eating works great for curry. It’s nice to use a fresh pumpkin rather than puree because you can control the consistency of the pumpkin. Sugar pumpkins and Japanese pumpkins are great choices.
More Pumpkin Recipes
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Pumpkin Curry
Ingredients
- 660 g pumpkin, sliced into small cubes (peeled and deseeded weight)
- 1 heaped tbsp coconut oil or olive oil
- 1 red onion, diced
- 2 garlic cloves, crushed
- Thumb size piece of ginger, diced
- 1/2 tsp paprika
- 1/2 tsp ground coriander
- 2 tsp turmeric
- 1/2 tsp cayenne
- 1/2 tsp cinnamon
- Pinch chilli flakes
- 2 heaped tbsp tomato puree
- 400 ml can full-fat coconut milk
- 400 g can tinned tomatoes
- 500 ml vegetable broth/stock, good quality
- 200 g raw quinoa, rinsed in cold water
Instructions
- Start preparing the pumpkin by deseeding, peeling and chopping into small cubes.
- Place a large pot on a medium heat adding the coconut oil, garlic and onion with a pinch of salt & pepper until sizzling.
- Add all the spices along with the fresh ginger, tomato puree, pumpkin pieces and stir. Fry for 3-4 minutes.
- Add the coconut milk, tinned tomatoes, vegetable broth/stock and rinsed quinoa and stir well. Reduce to a simmer for 30-35 mins (stirring every 10 mins).
Tried this one today ans i really loved it!! Did not have quinoa so i used brown rice instead!
In my top 10 for sure!!!
Absolutely love this recipe. I used butternut squash instead. Super tasty
Thank you Beverley! So pleased you enjoyed it and butternut squash is the perfect swap 🙂