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Pumpkin Curry with Quinoa served in a casserole dish.
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5 from 9 votes

Pumpkin Curry

A comforting easy One-Pot Pumpkin Curry to try around halloween using up those spare pumpkins.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner
Cuisine: American, British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Author: James Wythe

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
Metric - US Customary

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