This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info please check out my Disclosure Policy. Appreciate your support!

Share it with your friends!

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.

Pumpkin Curry with Quinoa served in a casserole dish.

Recipe Difficulty – Very Easy

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

Ingredients to make Pumpkin Curry with Quinoa.
  1. Pumpkin – peeled and chopped into pumpkin cubes is the star ingredient in this curried pumpkin dish.
  2. Coconut Oil or Olive Oil – is used to fry everything up.
  3. Red Onion – adds a dash of colour as well as a great flavour.
  4. Garlic Cloves – should be crushed before using.
  5. Ginger – needs to be diced.
  6. Paprika – is a sweet flavour that can have a bit of a kick.
  7. Ground Coriander – is a citrusy flavour very common in curries.
  8. Turmeric – is a more peppery flavour that is also a main ingredient in curry.
  9. Cayenne – has a mild heat level along with a sweet and smoky taste.
  10. Cinnamon – is great in savoury dishes!
  11. Chili Flakes – adds some more heat and smoke to this curry pumpkin dish.
  12. Tomato Puree – helps to form the base and make the perfect consistency.
  13. Full-fat Coconut Milk – brings some creaminess to this pumpkin curry.
  14. Tinned Tomatoes – add a nice addition of veg.
  15. Vegetable Broth/Stock – Make sure this is a good quality as it can make a big difference.
  16. 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

chopped pumpkin and onion on a wooden cutting board.

Step 1: Firstly, prepare the pumpkin by deseeding, peeling, and chopping it into small cubes.

Garlic, onion and spices in a large pot.

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.

Pumpkin with spices in a large pot.

Step 3: Add all of the spices, ginger, tomato puree, and pumpkin pieces. Stir together and fry for 3-4 minutes.

Pumpkin Curry with Quinoa in a large pot.

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

Recipe FAQs

Can I cook pumpkin curry in a slow cooker?

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.

What is pumpkin curry made of?

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.

Which pumpkin is best for curry?

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

Pumpkin Curry with Quinoa served on a gray plate.

You might also like…

Tried this Pumpkin Curry recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!

P.S Never miss a new recipe! Get more healthy recipes sent straight to your inbox weekly – Subscribe and receive a free recipe eBook!

5 from 9 votes

Pumpkin Curry

A comforting easy One-Pot Pumpkin Curry to try around halloween using up those spare pumpkins.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 people
Save Recipe
Enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

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).

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 4-5 days. Reheat in a pot/pan over a low heat until piping hot or in the microwave. You may need to add some water, stock, or milk to loosen the sauce.
To Freeze: Freeze in an airtight container or freezer bag for 3-4 months. Thaw in the fridge and then reheat in a pan on the stove or the microwave.
Tip 1: Try out different vegetables based on what you have on hand.
Tip 2: If you love spicy dishes, double the spices that bring heat to the dish and eat up!
Tip 3: You can add beef, pork, chicken or prawns into this recipe if you aren’t vegan or vegetarian. If you are vegan/vegetarian you could make this into a tofu curry if you wished.

Nutrition

Calories: 524kcal | Carbohydrates: 54g | Protein: 12g | Fat: 31g | Saturated Fat: 25g | Fiber: 9g | Sugar: 11g
Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!

About James Wythe

Hey, I'm James! A fully qualified health coach, cookbook author, full time food blogger and new dad with over 1 million followers. I started this journey after a sudden illness left me bed bound for 2 years and housebound for 4 years! I’m here to help you make healthy and delicious food for you and your family in less time!

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




3 Comments

  1. 5 stars
    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!!!