Print

Pumpkin Curry with Coconut Milk and Veggies

Pumpkin Curry with Coconut Milk and Veggies
Print Recipe

A quick, healthy, and creamy Pumpkin Curry with Coconut Milk and Veggies that blends tender pumpkin, rich coconut milk, and vibrant vegetables with warm spices. Perfect for a comforting weeknight dinner or an impressive plant-based crowd-pleaser.

Ingredients

Scale

Vegetables

  • 2 cups peeled and diced pumpkin
  • 1 cup chopped carrots
  • 1 cup chopped bell peppers
  • 1 cup chopped green beans (optional)
  • 1 medium onion, chopped
  • 3 garlic cloves, minced

Spices

  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chili powder (adjust to taste)

Liquids & Others

  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup vegetable broth or water
  • 1 tablespoon olive oil or coconut oil
  • Salt and black pepper, to taste

Garnish & Optional

  • Fresh cilantro, chopped, for garnish
  • 1 tablespoon fresh lime juice (optional)
  • Optional protein additions: 1 cup chickpeas or tofu or cooked lentils
  • Optional greens: 1 cup spinach, kale, or Swiss chard
  • Optional spicy additions: fresh chili peppers or cayenne pepper
  • Optional crunchy garnish: toasted cashews or roasted peanuts

Instructions

  1. Prepare the Vegetables: Peel and dice the pumpkin into bite-sized cubes. Chop carrots, bell peppers, green beans (if using), onion, and mince the garlic. Having everything prepped ahead ensures a smooth cooking process.
  2. Sauté Aromatics: Heat the oil in a large pan over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and cook until fragrant but not browned, establishing a flavorful base.
  3. Add Spices and Pumpkin: Mix in ground turmeric, cumin, coriander, and chili powder. Stir well to coat the aromatics with the spices. Add the diced pumpkin and cook for a few minutes with the spices to deepen the flavors.
  4. Pour in Coconut Milk and Broth: Add the coconut milk and vegetable broth to the pan, stirring gently to combine. Bring to a gentle simmer, allowing the pumpkin to soften and the curry to thicken slightly.
  5. Add Remaining Vegetables: Incorporate the carrots, bell peppers, and any additional vegetables you prefer. Cook for 5 to 7 minutes until all vegetables are tender but still vibrant.
  6. Season and Finish: Season with salt and pepper to taste. If desired, stir in fresh lime juice for brightness. Remove from heat and garnish with chopped cilantro before serving.

Notes

  • Use fresh pumpkin cubes for a sweeter, better texture compared to canned pumpkin.
  • Allow onions and garlic to soften fully to develop a deep savory flavor base.
  • Adjust liquid amount to reach your preferred curry consistency—add more broth for soupier curry or less for thicker sauce.
  • Taste as you go and balance salt, spices, and lime juice accordingly.
  • Use full-fat coconut milk for a rich, creamy texture without needing additional cream.
  • Leftover curry stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
  • Reheat gently on stove with added water or broth if curry thickens too much.

Nutrition

Keywords: pumpkin curry, coconut milk curry, vegetarian curry, vegan pumpkin recipe, healthy curry, quick curry, gluten free curry, vegetable curry

Find it online: https://ninagourmet.com/pumpkin-curry-with-coconut-milk-and-veggies/