Description
This Pumpkin Curry is creamy, spicy, and deeply satisfying. Fresh pumpkin simmers with coconut milk, curry paste, and aromatic spices to create a rich, hearty dish that’s naturally gluten-free and easily made vegan. Perfect over rice for a cozy meal that tastes like takeout but better.
Ingredients
1 medium sugar pumpkin or kabocha squash (about 2 lbs), peeled and cubed
1 large onion, finely chopped
4 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp red or green curry paste
1 can (13.5 oz) coconut milk
2 cups vegetable broth
1 tbsp fish sauce (or soy sauce for vegan)
1 tbsp coconut oil or neutral oil
1 lime, juiced
Fresh cilantro, for garnish
Chili flakes, for garnish
Instructions
1. Peel, seed, and cube pumpkin into 1-inch pieces.
2. Heat oil in a large pot over medium heat. Sauté onion until soft, then add garlic and ginger; cook 1 minute.
3. Stir in curry paste and cook 1-2 minutes to bloom flavors.
4. Add pumpkin, coconut milk, and vegetable broth. Stir well. Bring to boil, then reduce heat and simmer 20–25 minutes until pumpkin is tender.
5. Stir in fish sauce (or soy sauce) and lime juice. Taste and adjust seasoning.
6. Serve hot over rice, garnished with cilantro and chili flakes.
Notes
Store in an airtight container in the fridge up to 4 days. Flavors deepen after resting. Freeze up to 3 months; thaw overnight and reheat gently. Use sugar pumpkin, kabocha, or butternut squash for best flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg