Pumpkin Curry Recipe
User Reviews
4.9
66 reviews
Excellent
Pumpkin Curry Recipe
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Tender cubes of spiced roasted squash meld into a warming pumpkin curry with pieces of sweet apple, aromatic ginger, garlic, spices, and crunchy pecans! This healthy and delicious pumpkin curry makes the perfect plant-based autumn dinner with savory, sweet, and earthy spices for a rich and comforting dinner. Get ready to fall in love with every cozy bite!
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Ingredients
The Roasted Pumpkin
- 1 1 lb winter squash kabocha, acorn, cinderella, or butternut are all great varieties to use in this recipe
- 1 1 tablespoon olive oil
- ¼ ¼ teaspoon EACH: cinnamon and cayenne
Coconut Pumpkin Curry
- 2 2 tablespoons coconut oil
- 1 1 medium onion chopped
- 2 2 tablespoons chopped ginger
- 4 4 cloves garlic smashed
- 3 3 medium apples divided
- 15 15 ounce can pureed pumpkin
- 2 2 cups stock or water
- 15 15 ounce Can coconut milk
- 2 2 tablespoons maple syrup
- juice from 1 lime
- sea salt to taste
- ½ ½ cup toasted pecans
The Spices
- 2 2 tablespoons curry powder
- 1 1 teaspoon garam masala
- 1 1 teaspoon Coriander
- ½ ½ teaspoon Turmeric
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Instructions
- Turn your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Cut the squash into slightly larger than bite-sized pieces and put them on the baking sheet. Toss with the oil, cinnamon, and cayenne. Roast for 20 minutes in the oven, or until the squash is soft.
- While the squash is roasting, heat the coconut oil in a large pot over medium heat. Add the onion and let it cook until it is golden. While the onion is cooking, add all the spices to a small bowl.
- Add the ginger and garlic to the onions and cook for 1 minute. Add the spices to the pot and stir for 1 minute.
- Add 1 apple (cored and coarsely chopped), the pumpkin, and 2 cups of stock to the pot. Cover the pot (the curry will splatter) and cook for 10 minutes.
- Carefully transfer the curry to your blender and blend until smooth. Return the curry to the pot.
- Add the coconut milk, maple syrup, and lime juice to the pot and stir well. Season to taste with sea salt. Stir in the remaining 2 apples (cored and diced) and the roasted squash and keep the curry on the heat for a couple minutes to soften the apples. Serve with toasted pecans on top.
Notes
- If you're using kabocha or acorn squash, you can leave the skin on. In the pictures, we used kabocha squash.
Nutrition Information
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Serving
1 serving = ⅙ of the recipe
Calories
285kcal
(14%)
Carbohydrates
40g
(13%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Sodium
845mg
(35%)
Potassium
649mg
(19%)
Fiber
8g
(32%)
Sugar
19g
(38%)
Vitamin A
19179IU
(384%)
Vitamin C
27mg
(30%)
Calcium
93mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 285kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Sodium | 845mg | 35% |
| Potassium | 649mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 19g | 38% |
| Vitamin A | 19179IU | 384% |
| Vitamin C | 27mg | 30% |
| Calcium | 93mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
66 reviews
Excellent
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