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Bowl of vibrant Pumpkin Curry garnished with fresh herbs and spices

Pumpkin Curry

This creamy Pumpkin Curry is packed with warm spices, hearty veggies, and nourishing pumpkin puree. Infused with coconut milk for richness and finished with a squeeze of lime, it’s cozy, comforting, and naturally vegan. Serve it over fluffy rice or with naan for the ultimate fall-inspired meal.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1/2 tbsp oil or water (for sautéing)
  • 1 medium onion, chopped
  • 1 cup carrot, chopped
  • 3/4 cup bell pepper, chopped
  • 3 garlic cloves, minced
  • 2-inch fresh ginger, minced
  • 1/2 tbsp curry powder
  • 3/4 tsp ground turmeric
  • 1 tsp ground cumin
  • 3/4 tsp salt (adjust to taste)
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1/2 cup passata or tomato sauce
  • 2 cups pumpkin puree
  • 1/2–1 cup vegetable broth
  • 3/4 cup canned coconut milk
  • 6–8 leaves fresh kale, chopped
  • Fresh parsley or cilantro, for garnish
  • Lime or lemon juice, to finish
  • Cooked rice, for serving
  • Optional: chickpeas or lentils, hot pepper flakes, or extra veggies like zucchini or sweet potato

Instructions

  1. Sauté aromatics: Heat oil or water in a large pan over medium heat. Add onion, carrot, and bell pepper. Cook 4–5 minutes until softened and onions are translucent.
  2. Add garlic & ginger: Stir in minced garlic and ginger. Cook for 1 minute until fragrant.
  3. Spice it up: Add curry powder, turmeric, cumin, salt, smoked paprika, and black pepper. Stir well to coat the veggies.
  4. Build the base: Stir in passata, pumpkin puree, vegetable broth, and coconut milk. Mix until smooth.
  5. Simmer: Bring to a gentle simmer, then reduce heat and cook 5–8 minutes, until veggies are tender and flavors meld.
  6. Add greens: Stir in chopped kale and simmer 1–2 minutes until wilted.
  7. Taste & adjust: Add lime or lemon juice and adjust seasonings to your preference.
  8. Serve: Spoon curry over rice or pair with naan. Garnish with fresh parsley or cilantro.

Notes

  • Swap pumpkin puree for butternut squash or sweet potato for variation.
  • For a lighter curry, use low-fat coconut milk or unsweetened almond milk.
  • Spinach or Swiss chard work beautifully instead of kale.
  • Add chickpeas or lentils for extra protein and heartiness.
  • Author: Mia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Vegan, Indian-Inspired

Nutrition

  • Serving Size: 1 serving (without rice)
  • Calories: 215
  • Sugar: 8g
  • Sodium: 480mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: undefined
  • Trans Fat: undefined
  • Carbohydrates: 27g
  • Fiber: 6g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: pumpkin curry, vegan pumpkin curry, creamy pumpkin curry, coconut pumpkin curry, vegan curry with pumpkin