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The Great Pumpkin Curry

Pumpkin Curry with Coconut Milk

Pumpkin Curry on Rice is a rich, comforting dish that delivers big flavor with simple ingredients. Tender chunks of pumpkin or squash are simmered in a creamy, spiced sauce made with coconut milk (or almond milk), curry powder, and aromatic spices. The result is a perfect balance of sweet, savory, and warming heat. It’s incredibly flexible—serve it over basmati rice, quinoa, or millet, depending on what you have on hand. Finish it with fresh cilantro, lime juice, or a sprinkle of nuts for added brightness and texture. Naturally vegan and gluten-free, it’s an easy, satisfying meal that works year-round.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: Indian
Calories: 361
Ingredients Equipment Method

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:

Equipment

  • Food Processor

Method
 

  1. Start your rice in the rice cooker
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add in fish sauce at the last minute, stirring occasionally.
  7. Serve with steamed rice and top with fresh herbs like cilantro.