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pumpkin curry served with rice and a spoon

Easy Pumpkin Curry

Course: Main Course
Cuisine: Thai
Keyword: pumpkin curry
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 374kcal
Author: Megan Gilmore
Pumpkin Curry is a savory pumpkin recipe you'll love! This healthy recipe is made using simple pantry ingredients, and makes the perfect Fal dinner.
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Ingredients

  • 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

Instructions

  • 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.
    sauteed peppers and onion in white skillet
  • Add in the curry powder, garlic, and ginger, and stir for 1 more minute, just until fragrant.
    curry, garlic, and ginger added to pan
  • 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.
    pumpkin sauce in pan with added veggies and chickpeas
  • 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.
    spinach added to pumpkin curry in pan
  • 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.
    finished pumpkin curry in pan and served with rice

Video

Notes

Nutrition information is for 1 of 4 servings. This is automatically calculated, and is just an estimate, not a guarantee.
The vegetables in this recipe are just a suggestion. Feel free to use up any other fresh produce you happen to have on hand!

Nutrition

Calories: 374kcal | Carbohydrates: 34g | Protein: 8g | Fat: 26g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 206mg | Potassium: 791mg | Fiber: 8g | Sugar: 13g | Vitamin A: 18045IU | Vitamin C: 62mg | Calcium: 115mg | Iron: 7mg