Description
This vibrant and creamy Pumpkin Curry recipe combines tender cubes of pumpkin with fragrant spices, red curry paste, and rich coconut milk for a flavorful vegetarian dish. Served over fragrant basmati rice and garnished with crunchy cashews and fresh cilantro, this curry offers a comforting yet exotic meal perfect for any season.
Ingredients
Scale
Main 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 coconut milk (1 can full-fat 13.5-ounce and 1 can lite)
- 1 tablespoon soy sauce or Tamari (regular sodium)
- 1 tablespoon packed brown sugar
- 1 teaspoon garam masala
- 1 teaspoon salt (to taste)
- ½ teaspoon black pepper (to taste)
- 2 tablespoons lime juice (freshly squeezed)
- Cilantro (finely chopped)
- ½ cup cashews (roasted and salted, finely chopped)
- Basmati rice (cooked, for serving)
Instructions
- Cut Pumpkin into Cubes: Peel the pumpkin or butternut squash using a peeler or knife, remove the seeds, and cut into ½-1 inch cubes, about 4 cups.
- Sauté Vegetables: Heat 1 tablespoon oil in a large pot or Dutch oven over medium heat. Add sliced bell pepper and jalapeño, sauté for 3-4 minutes until slightly softened, then remove and set aside. Add remaining 1 tablespoon oil, then diced onion, sauté for 2-3 minutes until translucent.
- Add Seasonings and Pumpkin: Stir in minced garlic, ginger paste, red curry paste, garam masala, salt, and black pepper. Cook for 1-2 minutes, stirring frequently. Add pumpkin cubes, coat evenly with spices, and cook for 4-5 minutes.
- Boil and Simmer: Pour in the coconut milk, soy sauce, and brown sugar. Bring mixture to a boil, then reduce heat to medium-low. Simmer for 15-20 minutes until pumpkin is tender.
- Blend Half and Serve: Remove 2 cups of pumpkin cubes with a slotted spoon. Use an immersion blender to puree the remaining curry in the pot until smooth. Return reserved pumpkin cubes and sautéed peppers to the pot. Stir in fresh lime juice. Serve over cooked basmati rice, garnished with chopped cashews and cilantro.
Notes
- You can substitute butternut squash if pumpkin is unavailable.
- Adjust the jalapeño quantity to control spiciness or omit entirely for a milder curry.
- Using full-fat coconut milk adds richness; light coconut milk reduces calories.
- To make it vegan-friendly, confirm the soy sauce or tamari contains no fish ingredients.
- For extra protein, add cooked chickpeas or tofu during the simmer step.
- Store leftovers in an airtight container refrigerated for up to 4 days or freeze for longer storage.
