Pumpkin Curry

Curry is one of my fave fast and easy weeknight dinners, and here it gets fall-ified with this pumpkin curry recipe. 

Curry veggie bowls e together really quickly, yet are extremely flavorful and satisfying. I’m a bit pumpkin-obsessed, so I’ve been sticking it in everywhere. 

It goes well in curry, as it sort of just melts right into the curry sauce, while adding extra fiber and nutrients, of course. If you’ve never made your own curry, you’ll be pleasantly surprised at how easy it is! 

Kitchen Staples 

I like to always keep coconut milk and thai curry paste in the house, and then just use whatever veggies I have on hand to whip up a quick, fuss-free meal. My preferred brands are: 

 Coconut Milk:

So Delicious Culinary Coconut – This is thicker and creamier which I prefer, and also es in a tetrapak instead of a can. You can use it to replace canned coconut in recipes. Depending on what I’m cooking, I sometimes add a little water or veggie stock to thin it out. 

Thai Kitchen Coconut Milk – I love the full fat version of this coconut milk, however I generally avoid canned foods so don’t use this very often anymore. (This is the only canned food I still personally consume, although not regularly. It is really great for coconut whipped cream). 

Curry Paste: 

Thai Kitchen Curry Paste  –  I have been using the Red Curry Paste for years, and love its clean ingredient list and glass bottle. It is easy to find online or in grocery stores. I recently started using the green curry paste too, but I’m personally more of a red curry gal. 

Aroy-D Green Curry Paste – This brand is made in Thailand and is definitely authentic. It es in a plastic bag inside that plastic container, which I’m not crazy about, but it does taste good and has a clean, real food ingredient list. 

What to Serve with Pumpkin Curry

You can of course put this over rice, as curry is traditionally served, but you may want to try it over cauliflower rice or quinoa instead, for a new twist. I sometimes just eat it on its own, too. 

This pumpkin curry was made with canned coconut milk, and I thinned it out by adding more water, as you can see the sauce is much thinner than the one in previous photo. Personally, I prefer the thicker one! 

Try this Pumpkin Curry 

You can use canned pumpkin, but I highly remend making a batch of fresh pumpkin puree. It tastes infinitely better. 

If you try this recipe, let me know! Leave a ment, rate it (by clicking the stars in the upper right of the recipe card, below), and don’t forget to tag a photo @mariamarlowe or #mariamarlowe on Instagram or Facebook. I’d love to see what you e up with!

Pumpkin Curry Video Tutorial 

Print Recipe
Pumpkin Curry
Votes: 0
Rating: 0
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Course
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Pumpkin Curry Sauce
  • 1 bottle/can
  • 1 cup fresh or canned
  • 1 tsp.
  • 2 Tbsp.
  • 2 Tbsp.
Veggies*
  • 3 cups
  • 1 cup sliced in half
  • 1 cup peeled and sliced into coins (about 2)
  • 1 spiralized or sliced into rounds
  • cups
Course
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
Pumpkin Curry Sauce
  • 1 bottle/can
  • 1 cup fresh or canned
  • 1 tsp.
  • 2 Tbsp.
  • 2 Tbsp.
Veggies*
  • 3 cups
  • 1 cup sliced in half
  • 1 cup peeled and sliced into coins (about 2)
  • 1 spiralized or sliced into rounds
  • cups
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a bullet blender, bine coconut milk, pumpkin, spice, and maple syrup. Blend until bined.
  2. Heat a large pan or wok on stovetop over medium heat. Add the coconut/pumpkin blend and bring to a boil. Stir in the red curry paste, then reduce to low and cook for 5 minutes before adding in the veggies. Cover, and cook 5-7 minutes, until veggies are crisp-tender.
Recipe Notes

*You can use whatever veggies you have on hand...just chop them small and evenly, so they cook fast and evenly.
Curries are a great place to get a variety of veggies in. Other ideas: cauliflower, okra, bok choy, cabbage...
If you want it extra spicy, add in additional chopped chiles or an extra tablespoon of curry paste.
If at any point you feel the pumpkin curry sauce gets too thick, you can thin it out by adding 1/4 cup water or vegetable broth at a time.
If you refrigerate and reheat later, do it on the stovetop and add the water/ broth.


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