I enjoy Pumpkin Curry with Coconut Milk with basmati rice.
It is a creamy and delicious dish that is perfect for the fall season.
It features tender chunks of pumpkin cooked in a fragrant and spicy coconut sauce, flavored with ginger, garlic, curry powder, and garam masala.
It’s a vegan and gluten-free meal that can be enjoyed with rice, naan bread, or roti.
Depending on the spices and herbs you add, you can create different flavors. For example, lemongrass gives it a Thai twist, while Scotch bonnet peppers and allspice make it more Caribbean. Have fun.
The word “curry” itself is derived from the Tamil word “kari,” which means sauce or gravy.
The Great Pumpkin Curry with Coconut Milk Ingredients:
- Avocado or coconut oil (NOT EVOO)
- Shallot or onion, minced
- Fresh grated ginger
- Garlic, minced
- Red Thai curry paste
- Red bell pepper, thinly sliced
- Pumpkin, peeled and cubed
- Coconut milk (whole fat has more flavor)
- Brown sugar
- Sea salt
- Fish sauce (to taste)
- Cilantro, chopped
- Toasted pumpkin seeds
- Lime wedges, for serving
Other Recipe Ideas:
- Vegetable Swaps: You can use any vegetable with this curry. Some of my favorites are cubed potatoes, green beans, and chard.
- Spice Level: Easily make this as spicy as you want by adding chopped Birdseye chilis.
- Other add-ins: Chickpeas pair well with this curry, lentils, tempeh, cubed chicken breasts or tofu would all go well.
- Adding some Crunch: Adding some toasted pumpkin seeds or toasted garbanzo beans add a great flavor and texture. You could also add some grated coconut on top.
Why Pumpkin Curry with Coconut Milk works:
- It uses fresh and seasonal pumpkin that is naturally sweet and nutty. The pumpkin adds a rich and smooth texture. The pumpkin also absorbs the flavors of the sauce, making it more tasty and satisfying.
- It uses coconut milk as the base of the sauce, which adds creaminess and richness to the dish. The coconut milk also balances the spiciness and acidity of the curry, and creates a silky and velvety sauce.
- Because it uses a combination of spices to add depth and complexity to the dish. The ginger and garlic add a pungent and aromatic flavor. The curry powder and garam masala add a warm and exotic flavors. The spices also enhance the natural sweetness of the pumpkin and coconut milk.
- Easy to make: Pumpkin curry is a one-pot meal that can be made in less than 30 minutes. It requires only a few ingredients, and the steps are easy to follow. You can make a large batch and have leftovers for the next day.
Pumpkin Curry Tips and tricks:
- To make Pumpkin Curry with Coconut Milk, you need to peel and chop the pumpkin into bite-sized pieces, and roast them in the oven for about 20 minutes, or until they are soft and slightly caramelized. This will help to bring out the flavor and texture of the pumpkin, and also reduce the cooking time of the curry.
- Heat some oil in a large skillet over medium-high heat, and sauté the onion, ginger, garlic, and spices for about 10 minutes, or until the onion is soft and golden. This will help to release the oils and aromas of the spices, and create a flavorful base for the sauce.
- Add the coconut milk and the roasted pumpkin to the skillet, and bring the sauce to a boil. Then, you need to lower the heat and simmer the curry for about 15 minutes, or until the sauce is reduced and the pumpkin is tender. Add some water or vegetable broth if the sauce is too thick, or some cornstarch, or dehydrated mashed potatoes if the sauce is too thin. You can also adjust the seasoning to your taste, and add some lemon juice or vinegar for some freshness and acidity.
Pumpkin Curry with Coconut Milk
Pumpkin Curry on Rice is a hearty and flavorful dish that can be made with different types of pumpkin or squash, coconut milk or almond milk, curry powder, and other spices. The pumpkin is cooked until soft and tender, and simmered in a creamy and spicy sauce. The dish can be served over rice, quinoa, or millets, and garnished with cilantro, lime juice, or nuts. Pumpkin Curry on Rice is a vegan and gluten-free dish that is perfect for any season.
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Rate
Servings: 4
Calories: 361kcal
Equipment
Ingredients
- 1 Tbsp avocado or coconut oil (NOT EVOO)
- 1 shallot minced
- 2 Tbsp fresh grated ginger
- 2 Tbsp minced garlic
- 3 Tbsp red Thai curry paste
- 1 red bell pepper thinly sliced
- 4 cups peeled and cubed pumpkin
- 15 oz 1 can coconut milk (whole fat has more flavor)
- 2 Tbsp brown sugar
- 1/4 - 1/2 tsp salt
- 1 Tbsp fish sauce (to taste)
- chopped cilantro to garnish
Optional proteins:
Instructions
- Start your rice in the rice cooker
- In a large pot or deep pan, heat oil over medium heat. Add in minced shallot, grated ginger, and minced garlic. Sauté for 2-3 minutes.
- Add curry paste and let it "bloom" in the oil and stir well . Cook for 2 minutes, then add in sliced bell pepper and cubed pumpkin. Stir and continue cooking for 2 more minutes.
- Add in coconut milk, brown sugar, and salt, and stir. Bring mixture to a simmer. If using a protein, add it in at this point. Cover with a lid and lower heat to medium-low to continue simmering for 20 minutes.
- To make the curry thick and creamy, take about half of the coconut milk and cooked pumpkin (leave the protein in the pot if using) a food processor until completely pureed, then add back into the pot.
- Add in fish sauce at the last minute, stirring occasionally.
- Serve with steamed rice and top with fresh herbs like cilantro.
Nutrition
Calories: 361kcal | Carbohydrates: 25g | Protein: 5g | Fat: 30g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 167mg | Potassium: 796mg | Fiber: 4g | Sugar: 15g | Vitamin A: 12579IU | Vitamin C: 54mg | Calcium: 74mg | Iron: 3mg
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