Easy Pumpkin Curry
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
374 kcal
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Course
Main Course
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Cuisine
Thai
Easy Pumpkin Curry
Description
This curry begins by sautéing onion and red bell pepper until softened, followed by stirring in curry powder, garlic, and freshly minced ginger to release fragrances. Coconut milk and pumpkin puree contribute a creamy base, enriched by the addition of cauliflower and rinsed chickpeas which absorb the flavors as they cook until tender.
The final seasoning with lemon juice brightens the dish, while optional maple syrup adds subtle sweetness. Stirring in fresh spinach toward the end ensures it wilts gently without losing its color or nutrients. The sauce coats the vegetables, combining earthy pumpkin and cauliflower with chickpea texture for a balanced bite.
Served warm over cooked rice, this curry delivers a wholesome and filling vegetarian option. Flexibility in vegetables allows use of available produce. The estimated nutrition is based on four servings.
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion , chopped
- 1 red bell pepper , chopped
- 4 to 5 teaspoons curry powder
- 2 inches ginger about 2 tablespoons, freshly minced
- 2 garlic minced, cloves
- 1 (13.5 oz) can coconut milk
- 1 (14 oz.) can pumpkin puree
- 1 pound cauliflower cut into small pieces, florets
- 1 (15 oz.) can chickpeas , rinsed and drained
- salt plus more to taste, fine sea salt
- 1 teaspoon lemon juice
- 2 tablespoons pure maple syrup (optional)
- 2 cups spinach optional, fresh baby
- rice for serving, cooked
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.
- Add in the curry powder, garlic, and ginger, and stir for 1 more minute, just until fragrant.
- 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.
- 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.
- 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.
Notes
- Nutrition is estimated per serving based on four servings and not guaranteed.
- Vegetables can be varied according to available fresh produce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 34g | 11% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 206mg | 9% |
| Potassium | 791mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 13g | 26% |
| Vitamin A | 18045IU | 361% |
| Vitamin C | 62mg | 69% |
| Calcium | 115mg | 12% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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