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–+ servings

Creamy Pumpkin Curry

This pumpkin curry is a comforting dish that combines tender, sweet pumpkin chunks simmered in a rich, coconut milk-based sauce infused with warm spices. The dish features a smooth, vibrant sauce with a hearty texture, topped with fresh cilantro and a squeeze of lime for brightness. It’s perfect served over rice or with crusty bread for a cozy meal.
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Course: Main Course
Cuisine: international
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: 350kcal
Author: Austin Carter
Servings: 4

Equipment

Ingredients

  • 1 small pumpkin (sugar pie or butternut) peeled and cubed
  • 1 can coconut milk full-fat for creaminess
  • 2 tsp curry powder toast for aroma
  • 1/2 tsp turmeric adds color and warmth
  • 1/2 tsp cumin for depth of flavor
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 inch piece ginger grated
  • 1 tbsp oil vegetable or coconut
  • to taste salt
  • 1 lime lime juice freshly squeezed
  • a handful fresh cilantro chopped, for garnish

Instructions

  • Peel and cube the pumpkin into evenly-sized pieces, then chop the onion, mince the garlic, and grate the ginger.
  • Heat the oil in a large skillet over medium heat until shimmering, then add the chopped onion. Sauté for about 5 minutes. Add the minced garlic and grated ginger to the skillet, stirring constantly for about 1 minute until aromatic and fragrant, filling the air with a warm, spicy scent.
    Heat the oil in a large skillet over medium heat until shimmering, then add the chopped onion
  • Stir in the pumpkin cubes, coating them with the aromatic mixture, and cook for another 5 minutes until they start to soften and turn slightly golden around the edges.
    Stir in the pumpkin cubes, coating them with the aromatic mixture, and cook for another 5 minutes
  • Sprinkle in the curry powder, turmeric, and cumin, stirring to toast the spices for about 30 seconds until fragrant and slightly darker in color.
    Sprinkle in the curry powder, turmeric, and cumin, stirring to toast the spices for about 30 seconds
  • Pour in the coconut milk, stirring gently to combine everything into a creamy sauce, then bring to a gentle simmer. This will help the flavors meld and the pumpkin to cook through.
    Pour in the coconut milk, stirring gently to combine everything into a creamy sauce, then bring to a gentle simmer
  • Lower the heat, cover the skillet, and let the curry simmer for 20-25 minutes, stirring occasionally, until the pumpkin is tender and the sauce has thickened to a luscious consistency.
  • Uncover the skillet and taste the curry, adding salt as needed. Squeeze in fresh lime juice to brighten the flavors, then stir to combine.
    Uncover the skillet and taste the curry, adding salt as needed
  • Serve the warm pumpkin curry over steamed rice or with crusty bread, garnished generously with chopped fresh cilantro for a burst of freshness and color.
    Serve Creamy Pumpkin Curry

Nutrition

Calories: 350kcal | Carbohydrates: 50g | Protein: 6g | Fat: 18g | Saturated Fat: 15g | Sodium: 400mg | Potassium: 900mg | Sugar: 12g | Vitamin C: 15mg | Calcium: 40mg | Iron: 3mg