Description
This flavorful Pumpkin Curry is a cozy and aromatic dish that combines pumpkin, chickpeas, and warm spices in a creamy coconut sauce. Perfect for a comforting meal on a cool evening!
Ingredients
Scale
Main Curry:
- 1 tablespoon coconut oil or olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 (15 oz) can pumpkin purée (not pumpkin pie filling)
- 1 (14 oz) can full-fat coconut milk
- 1/2 cup vegetable broth or water
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup or brown sugar
Additions:
- 2 cups cubed cooked pumpkin or butternut squash (optional)
- 1 (15 oz) can chickpeas, drained and rinsed
- Salt and pepper to taste
- Fresh cilantro and lime wedges for serving
Instructions
- Prepare the Curry Base: Heat coconut oil in a large skillet over medium heat. Sauté onion until soft, about 4–5 minutes. Add garlic and ginger, cook for 1 minute.
- Add Spices: Stir in red curry paste, turmeric, cumin, and cinnamon; cook for 1–2 minutes.
- Combine Ingredients: Add pumpkin purée, coconut milk, and vegetable broth. Stir well. Add soy sauce and maple syrup; bring to a simmer.
- Finish the Curry: Add chickpeas and pumpkin/squash if using. Simmer for 10–15 minutes until thickened. Season with salt and pepper.
- Serve: Garnish with cilantro and lime. Serve hot over rice, quinoa, or with naan.
Notes
- Serve over rice, quinoa, or with naan bread.
- For extra protein, add tofu or chicken.
- This curry tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 14 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 0 mg
