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5.0 from 6 votes

Pumpkin Curry Recipe

This Pumpkin Curry is a different and super delicious twist on a classic Thai Curry. Bonus--it's secretly so easy to make with the perfect balance of sweet and spicy flavor. Sub in butternut squash instead of pumpkin in this versatile and simple one-pot-meal all Fall long.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6 servings
Calories: 315 kcal
Course: Main Course
Cuisine: Thai , American

Ingredients

  • 1 pound pie pumpkin or butternut squash cut into ½-inch cubes
  • 2 tablespoons oil avocado or olive, divided
  • 1 red bell pepper thinly sliced
  • 1 Jalapeño thinly sliced, optional
  • 1 small white onion diced
  • 4 cloves garlic finely minced
  • 1 tablespoon ginger paste or finely minced fresh
  • 3 tablespoons red curry paste mild
  • 30 ounces canned coconut milk one can full-fat, one can lite
  • 1 tablespoon soy sauce regular sodium
  • 1 tablespoon brown sugar
  • 1 teaspoon garam masala
  • 1 teaspoon salt to taste
  • ½ teaspoon black pepper to taste
  • 2 tablespoons lime juice freshly squeezed
For Serving:
  • cilantro finely chopped
  • ½ cup cashews roasted and salted, finely chopped
  • basmati rice cooked

Instructions

    Cup of Yum
  1. Cut Pumpkin into Cubes: Peel the pumpkin or butternut squash using a potato peeler or knife, remove the seeds, and then cut into ½-1 inch cubes. You should end up with roughly 4 cups.
  2. Saute Vegetables: Add 1 tablespoon of oil and the sliced bell pepper and jalapeno (if using) to a large pot or Dutch oven and sauté for 3-4 minutes. Remove the peppers from the skillet and set aside on a plate. Add the additional tablespoon of oil and the onion. Saute for 2-3 minutes.
  3. Add Seasonings and Pumpkin: Add the garlic, ginger, curry paste, garam masala, salt, and black pepper. Continue cooking over medium heat, stirring occasionally, for another 1-2 minutes. Add the cubed pumpkin, stir to coat in the seasonings, and cook for 4-5 minutes.
  4. Boil and Simmer: Pour in the milk, soy sauce, and sugar. Bring everything to a boil and then reduce heat to medium-low. Simmer for 15-20 minutes, or until the pumpkin is tender.
  5. Blend Half and Serve: Remove 2 cups of pumpkin cubes using a slotted spoon and blend what is left in the pot using an immersion blender. (Alternatively, you can transfer what remains into a high-speed blender and puree until smooth.) Add the cubes and peppers back into the pot with the lime juice. Serve the curry over basmati rice and sprinkle with chopped cashews and cilantro.

Notes

  • Nutrition: Information is calculated with 1 can full-fat and 1 can lite coconut milk. No cashews or rice is included.
  • Prep-Ahead: You can chop the veggies and leave them in a bag in the fridge for up to 2 days.
  • Storage: Let the curry cool to room temperature, then keep it in an airtight container in the refrigerator for up to 3 to 4 days.
  • Freezing: You can freeze your leftover curry for up to 3-4 months. Again, be sure it's at room temperature, and then place it in an airtight container in the refrigerator for at least 4 hours before transferring to the freezer.
  • Reheating: If refrigerated, you can reheat the curry on the stovetop (this is the recommended method). You can use the microwave to quickly reheat it. If frozen, let it thaw in the refrigerator and then reheat on the stove or in the microwave.

Nutrition Information

Calories 315kcal (16%) Carbohydrates 20g (7%) Protein 3g (6%) Fat 26g (40%) Saturated Fat 19g (95%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.02g Sodium 531mg (22%) Potassium 509mg (15%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 9826IU (197%) Vitamin C 46mg (51%) Calcium 72mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 315

% Daily Value*

Calories 315kcal 16%
Carbohydrates 20g 7%
Protein 3g 6%
Fat 26g 40%
Saturated Fat 19g 95%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 4g 20%
Trans Fat 0.02g 1%
Sodium 531mg 22%
Potassium 509mg 11%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 9826IU 197%
Vitamin C 46mg 51%
Calcium 72mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.