Pumpkin Curry is a savory pumpkin recipe that you’re going to love! Adding pumpkin puree to this easy curry sauce thickens it up, and adds extra fiber and nutrients to each bite.
The pumpkin flavor isn’t prominent in this recipe, despite using a whole can of pumpkin puree. It adds a nice orange hue to the sauce, and makes this recipe extra sauce-y, which is what my family prefers when it comes to curry recipes.
Have homemade pumpkin puree to use up? That might be thicker than the canned version I used here, so feel free to use a little less pumpkin, or add a splash of water to help thin out the sauce a bit.
Ingredients You’ll Need
What is pumpkin curry made of?
- Pumpkin puree
- Coconut milk
- Curry powder
- Any veggies you need to use up!
This recipe is very flexible, and while I love the combination of vegetables suggested here, you can use anything else you have on hand. I’ve tried it with sweet potatoes, broccoli, shredded cabbage, and more.
Trying to use up a can of pumpkin that you’ve already opened? You can use the leftovers here! If you only have one cup of pumpkin puree on hand, or 3/4 cup, that will work in this recipe, too. Just cut-back on the seasoning as needed, to account for a slightly smaller amount of curry sauce.
I’ve kept this recipe vegetarian by using chickpeas as the protein source, but you can also cook chicken or any other protein you love in this sauce, too. Check out my Salmon Curry for another variation.
How to Make Pumpkin Curry
1. Saute the aromatics. Add olive oil to a skillet over medium-high heat, and saute the chopped onion and bell pepper until softened, about 5 minutes.
Add in the curry powder, ginger, and garlic, and stir for 1 more minute, just until fragrant.
2. Simmer. Add the pumpkin, coconut milk, salt, cauliflower, and chickpeas, then bring the liquid to a boil. Lower the heat and cover, simmering until the cauliflower is fork tender, about 10 to 12 minutes.
3. Adjust. When the cauliflower is tender, add in the lemon juice, maple syrup, and season with extra salt to taste. (I usually use 2 1/2 teaspoons in total, but this will vary depending on your taste buds and variety of salt that you use.)
If you’d like to add some fresh greens, like baby spinach, add that in now. It will wilt quickly into the hot curry sauce.
4. Enjoy! Serve this pumpkin curry warm over cooked rice or quinoa. I like to garnish it with fresh herbs, like cilantro or basil. It makes it taste like it came from a restaurant!
You can store leftover pumpkin curry in an airtight container in the fridge for up to 5 days. It’s easy to reheat on the stove, for a fast weeknight meal.
Frequently Asked Questions & Tips
What if I don’t have pumpkin? You can use cooked butternut squash as a swap, or just make my coconut curry recipe instead, for a pumpkin-free version.
Can I add fresh pumpkin? If you have chunks of fresh pumpkin that you’d like to add, you can add that instead of the cauliflower. It should be tender in 15 to 20 minutes, when you cover and simmer it in this sauce.
Can I make it sugar-free? Of course! If you want to skip the maple syrup, you can do that. In that case, I’d use less salt, and expect a slightly less-complex flavor. A little bit of sweetness is often added to curry sauces, and I think a touch of sweetness really brings out the flavor here.
Can I use curry paste? Yes! If you prefer to use curry paste, instead of curry powder, you can use 3 tablespoons of red or yellow curry paste instead.
Will this work for a special diet? As written, this recipe is vegan and gluten-free. If you need a paleo recipe, replace the chickpeas with sliced chicken, or another protein, and serve it over cauliflower rice or baked spaghetti squash.
I can’t wait to hear what you think of this pumpkin curry. Please leave a comment below if you try it!
Easy Pumpkin Curry
- 1 tablespoon olive oil
- 1 large yellow onion , chopped
- 1 red bell pepper , chopped
- 4 to 5 teaspoons curry powder
- 2 inches freshly minced ginger (about 2 tablespoons)
- 2 garlic cloves , minced
- 1 (13.5 oz) can coconut milk
- 1 (14 oz.) can pumpkin puree
- 1 pound cauliflower florets , cut into small pieces
- 1 (15 oz.) can chickpeas , rinsed and drained
- fine sea salt , plus more to taste
- 1 teaspoon lemon juice
- 2 tablespoons pure maple syrup (optional)
- 2 cups fresh baby spinach (optional)
- Cooked rice , for serving
- Heat the olive oil in a large, deep skillet over medium-high heat, and saute the onion and bell pepper until softened, about 5 minutes.
- Add in the curry powder, garlic, and ginger, and stir for 1 more minute, just until fragrant.
- Add in the coconut milk, pumpkin puree, and 1 1/2 teaspoons of salt. Stir well, then add in the cauliflower and drained chickpeas. Bring the liquid to a simmer, then lower the heat and cover the pan to let the cauliflower cook until it's fork tender, about 10 to 12 minutes.
- When the cauliflower is tender, add in the lemon juice, and season with additional salt, to taste. (I usually end up adding another full teaspoon, but this may vary depending on the veggies you use.) Add the maple syrup, starting with just 1 tablespoon, and then use the other tablespoon, if needed. Fold in the fresh spinach, last, if using. It will wilt quickly in the hot curry sauce.
- Serve the curry warm, with cooked rice, quinoa, or cauliflower rice. Garnish with fresh cilantro or fresh basil, and extra lemon wedges, if desired. Leftover pumpkin curry will keep well in an airtight container in the fridge for up to 5 days.
If you try this Pumpkin Curry recipe, please leave a star rating and review in the comments below. I really appreciate your feedback!
Reader Feedback: Do you have any other pumpkin requests? Do you like seeing savory pumpkin recipes?
Questions and Reviews
Squash soup, tomato soup or a yummy chili are favorite Fall soups. But I’ve never considered the pumpkin/coconut duo before- eager to try in a curry dish.
Love how you use frozen cut up veggies, sometimes I “cheat” and do that to, you do what you gotta do!! Saving steps is essential to cooking sometimes, I’ve lived and learned.
Looking at the Meyers product on your site, I love those products, smell great, natural, what more could a girl want?
YUM! This is perfect for the cool weather that is fast approaching us! Plan on making it this weekend!
Oooh… I love the squash/curry combo! It’s so perfect!
YUM!! What a fun recipe! Great way to use pumpkin! So seasonal and nourishing! Love it! …btw, love your blog!! So nice 🙂
This is a perfect recipe for this time of year :0). Thank you! I crave nice, beany & spicy, vegetarian chili during Fall :D.
what color bell pepper?
I used an orange one, but I have a feeling any color would work well!
This sounds so delicious!!! I only have butternut squash. Would that work well as replacement for pumpkin?
I would think so!
Megan you have a new fan of this recipe. I’m going to have to convince my wife to make it (she’s not that into curry!).
yum! I am a huge curry fan – but never had curry with maple syrup in it – gotta try this sweeter version – thanks!!
Looks good and will make this weekend. And Justin instead of convincing your wife to cook for you, why dont you just make it yourself?? Thanks for a great recipe!
Omigosh this looks so delicious and I love that it can be made with whatever ingredients you have on hand!
Made this tonight. Didn’t have coconut milk on hand, so I used organic half & half (not paleo, I know) and used carrots in place of the potato. Also added a packet of stevia for sweetness. Absolutely delicious. Thank you so much for the recipe.
I love curry all year round! I have been known to eat it for breakfast… I also love soup this time of year with homemade bone broth and ginger/beetroot based juices – i love green juice in summer but carroty ones in autumn/winter- feels less cold!
Thanks for this! I was wondering what to do with the leftover pumpkin from your delicious pumpkin muffins. Made this tonight and followed the recipe exactly and it was fantastic. Love your blog.
yum! I used 2 tablespoons of red curry paste in place of the spice blend, but I will definitely have to try it with the spices next time! thanks!
I made this on Tuesday for my husband and I for First day of Fall… and OHHHHH MYYYY GOODNESS it was DELICIOUS!!!! It’s a keeper! So easy to make, and simple ingredients. Thank you for the recipe! Will keep forever!!!!!
So excited to try this. Is the sweet potato thrown in raw?
I decided to make this for breakfast this morning and it was wonderful. The only variations I made were to add a little more cinnamon and ginger and I used cauliflower instead of broccoli. Also, only 1 Tablespoon of maple syrup. It was very warming and filling. Looking forward to having the leftovers this week.
This was so delicious! Doubled the recipe, except for the coconut milk, and added chicken (not a vegetarian/vegan). Only used 2 tbsps of maple syrup and used the water that accumulated from cooking the chicken instead of adding a cup. I was doubtful the sweet potato would cook in the simmering mixture but they came out perfect! Seriously a delicious and easy recipe.
This is so delicious!!!! I loved it so much, thank you for this phenomenal recipe! I added minced garlic to the vegetables (have to add garlic to everything!!) and also some chopped carrots. The natural sweetness from the pumpkin and coconut milk make this plenty sweet, so I didn’t need to add any maple syrup. Thank you, thank you for my new favorite recipe!!
what kind of curry? there’s Indian curries, Thai curries, Jamaican curries, etc…
If you wanted to add meat to it, which one would you recommend? Ground beef, chicken or something else? Also how would you add it?
Thanks for recipe!
This tasted just like something I would order in a Thai restaurant. Deliciousness!! Thanks for the recipe!
I made this today. It was simple and hearty with fabulous taste. I enjoy all your recipes so far as a new gluten free person. hank you for sharing your talent!!
Really delicious! I made this for lunch today, in a rice cooker as I had run out of butane (the joys of rural French living,) and my daughter and I enjoyed it thoroughly. Used Ras el hanout curry powder, frozen tri-colour peppers, frozen cubed potiron (like pumpkin,) and frozen broccoli. Came together super fast and very warming indeed. My daughter remarked on how nicely the maple syrup complemented the sweet potato and potiron, I agree! Thank you for a lovely recipe!
This was so good. I used a red curry paste that I had on hand in place of curry powder and it worked! Added some sautéed tofu instead of the sweet potato! Such a wonderful dish. And timely seeing your pumpkin spice latte for my leftover pumpkin purée. Will be making up a few this weekend!
Absolutely delicious. Didn’t have lemon— still tastes great. May add to leftovers tomorrow 🙂
this recipe was really yum. i used cauliflower rice instead.
Hi! I love your recipes. Is this the sameas the quick pumpkin curry recipe you used to have here on this link? It seems different and my family loved the other one. What changes were made? I would like to make the previous version as i already know my kids eat it
I changed the veggies recently– the old recipe used to call for sweet potato and broccoli, and now I use cauliflower, chickpeas, and bell pepper. But the general sauce should be the same, and you can use any veggies you have on hand.
Can you use Kale instead of spinach with this recipe?
Yum! Loved it. Wasn’t paying attention to recipe and added a whole head of cauliflower! 😂 Ive been wanting more veggies in my meals anyhow. Added enough cups of flavored broth to cover the broccoli, a little more salt and curry powder. Kept everything else the same. So good! Great for this time of year.
Utterly scrumptious with spice and sweetness along with textural elements… splendid!
Came together quick and will be a great weeknight dinner to warm up with rice. I added carrots, kobocha squash, and subbed broccoli for cauliflower. 🍛
Wonderful set of flavors, and so filling! Perfect for the cold winter evening. Even more hearty than soup. Loved it, so did the family.
I loved this recipe! And it was truly easy. The kids all approved which is a bigger bonus!
I would have never thought to use pumpkin and curry together but this was so good! I love savory pumpkin recipes!
This is fantastic! Thank you for sharing this recipe in the 21-Day Detox. I will eat this forever!
This was really good. I used a little less pumpkin, as I had some frozen homemade pumpkin purée, but left the rest the same. Definitely will make again.
Every recipe I try from Detoxinista is delicious and filling!
Delicious! I had to substitute some frozen for fresh: cauliflower, chopped peppers, and chopped spinach, still turned out awesome! I did need another tsp. of salt but only needed 1 TBS. of maple syrup. The rest was according to recipe. Really easy & so flavorful. My husband is picky about his curry & he loved it, too!
What color curry? Yellow? Red? Green?
Easy and amazingly delicious
Made this tonight party of the 21 day veggie reset and it was delicious! I didn’t have coconut milk so I substituted unsweetened almond milk. I also thought I was being sneaky by putting the cauliflower in the food processor but it changed the texture and I had to add more almond milk. Still it was all really good!
I love this recipe! I added a pinch of garam masala seasoning and a 1/2 can of veggie broth.
Best thing I’ve made in a long time! Family was fighting over the leftovers.
This is amazing curry! Perfect flavors and honestly tastes restaurant quality! The whole family (even two toddlers) loved it. Thanks!
This is my favorite curry recipe! I love being able to use whatever I’ve got on hand and it always turns out so flavorful. Just the right balance of salty, spicy with a touch of sweetness.
I’m so glad you enjoyed the pumpkin curry, Hannah. Thanks for taking the time to leave a review!
Recipe is easy to follow with wholesome ingredients. The oil is easily omitted. Great flavour and only improved after sitting in the fridge! Delicious.