Three bowls of pumpkin curry with rice.

Do you love the way a simmering curry smells? So do we! There’s something comforting about the way all the aromas fill the kitchen. In fact, we think a veggie curry is a great way to cheer up a chilly night. So, we thought “why not make a curry for Fall using seasonal ingredients?” And that’s how this pumpkin curry became another favorite veggie recipe at The Plant Riot!

Pumpkin – it’s not just a Pie Filling!

Two sugar pumpkins cut in half with the seeds showing.

The heart of this curry is the delicious sugar pumpkin that pops up everywhere in North America when fall arrives. We find that choosing seasonal ingredients like this helps keep our costs down and ensures the freshest ingredients.

Why sugar pumpkin? Well, it’s much denser and less grainy than other “carving” pumpkins. It also has more flesh, and less water content, making it easier to cook with.

Furthermore, when simmered in the curry the pumpkin chunks become soft and tender. They also have a sweetness that:

  • Melds with the coconut cream.
  • Complements the curry spices.
  • Balances the acidity from the tomatoes.

Note: if it’s not pumpkin season you can always use butternut squash.

How to make Pumpkin Curry

Recipe ingredients laid out on a table.

Ok, let’s talk about how this tasty veggie curry is made! First, cook the onion until soft. Then, add the garlic, ginger, curry powder, turmeric, and cayenne pepper and heat until you start smelling those awesome aromas.

A couple of extra points here:

  • We don’t use any oil in this curry recipe. To help prevent the ingredients from sticking, just add a little veggie broth to the saucepan (around 1/4 cup). Keep doing this as necessary while you cook.
  • For the spices, we kept things cheap and easy with store-bought curry powder! This saves you from buying multiple different spices and shortens the preparation time.

Once you’ve fried off the base curry ingredients, it’s time to add the pumpkin. However, make sure the pieces are large (about 1.5-inch / 4cm cubes). This is the perfect size to make sure the chunks keep most of their shape. At the same time, the edges break up just enough to thicken the sauce.

Another tip: instead of removing the pumpkin skin with a knife, just use a veggie peeler. This method is safer and avoids wasting lots of pumpkin.

At the same time, also add the coconut cream, veggie broth, tomatoes, and kale. Then, bring the curry to the boil and reduce to a simmer. Keep this going until the pumpkin and kale are tender.

Partly cooked curry in a pot.

To Wrap it Up

Throw in the lentils and green veggies and simmer until heated through. You can now enjoy your pumpkin curry with some brown rice (basmati, if possible).

We hope this veggie curry recipe warmed you up and added some variety to your Fall pumpkin fix! If you try this recipe, please let us know with a comment and a rating. Every bit of feedback helps make the Plant Riot even better!

Three bowls of curry with rice.
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Pumpkin Curry | Spice Up your Favorite Fall Ingredient!

Three bowls of pumpkin curry with rice.

Warm yourself up with this delicious pumpkin curry! You’ll love the way this recipe combines veggies, coconut milk, and curry spices into a hearty meal.

  • Author: Rachel Steenland | The Plant Riot
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 1/2 cups brown Basmati rice
  • 1 large onion (1lb / 450 grams), chopped
  • 1 small piece (1 inch / 2.5 cms long) of ginger, minced/finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder or cayenne powder (adjust to suit your desired spice level)
  • 5 cups sugar pumpkin, peeled and cut into large chunks (e.g. 1.5-inch/4 cm cubed pieces) (see notes)
  • 2 cups kale, finely chopped (alternatively, use spinach leaves)
  • 1/2 cup cherry tomatoes, halved
  • 3 cupvegetable broth + 1/4 cup for sautéing onions
  • 1 small can (14 fl oz / 405ml) coconut milk
  • 1 tablespoon tomato paste
  • 1 can lentils (15 ounces / 425 grams), drained and rinsed
  • 1 cup green veggies (e.g. broccoli, green beans), roughly chopped
  • Salt, to taste

 

To serve:

  • Handful of cilantro or kale, finely chopped

Instructions

  1. Cook rice according to package instructions. Once cooked, set aside and keep warm.
  2. Prepare the pumpkin curry by placing chopped onions and 1/4 cup vegetable broth into a large saucepan over medium-low heat. Sauté until onions have softened, about 10 minutes.
  3. Add minced garlic and ginger, along with the spices, sauté for a further 1-2 minutes.
  4. Next add the pumpkin, kale, cherry tomatoes, vegetable broth, coconut milk and tomato sauce and a pinch of salt, stir to combine. Bring the curry to the boil and then reduce heat to a simmer. Keep the simmer going until the pumpkin and kale are tender.
  5. Add the lentils and green veggies into the pumpkin curry, stir and cook until the green vegetables are tender.
  6. Taste and adjust salt and spice to suit your taste.
  7. Divide cooked brown Basmati rice and pumpkin curry evenly between six bowls. Garnish with a little finely chopped kale or cilantro.

 

Enjoy!

Notes

  • If it’s not pumpkin season, you can always use butternut squash as it is readily available year round.
  • This pumpkin curry recipe is best enjoyed within 3 days. You can freeze the curry but the vegetables will breakdown a little during the freezing/defrosting/reheating process.

Keywords: pumpkin curry, veggie curry, veggie curry recipe, The Plant Riot

If you still have curry on your mind, check our recipes for Thai Green Curry, Sweet Potato Curry Soup and Chana Masala!