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Pumpkin Curry Recipe

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 servings
Calories: 285 kcal
Course: Dinner
Cuisine: Indian

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the ginger and garlic to the onions and cook for 1 minute. Add the spices to the pot and stir for 1 minute.
  4. 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.
  5. Carefully transfer the curry to your blender and blend until smooth. Return the curry to the pot.
  6. 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

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

% 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.