This delicious one-pot Pumpkin Curry is easy to make and full of colour, flavour and nutrients. Tender cubes of pumpkin simmer in a warmly spiced coconut sauce with quinoa for extra protein, making a wholesome family-friendly meal.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Pumpkin Curry
- Substitutions
- Variations
- How to make Pumpkin Curry
- Leftovers
- What to serve with Pumpkin Curry
- Recipe FAQs
- More Pumpkin Recipes
- You might also like…
- Pumpkin Curry Recipe
Why this recipe works
This vegan pumpkin curry is perfect for autumn and winter: comforting, nutritious and packed with warming spices. The pumpkin provides natural sweetness and texture, while coconut milk and tomatoes create a silky sauce. Adding quinoa turns the curry into a complete, protein-rich meal so it works well as a satisfying family dinner.
If you like the flavours here, you may enjoy similar squash-based curries that use comparable spices and techniques.
Ingredients to make Pumpkin Curry
- Pumpkin – peeled and chopped into small cubes.
- Coconut oil or olive oil – for frying.
- Red onion – diced.
- Garlic cloves – crushed.
- Ginger – diced.
- Paprika – sweet, slightly smoky flavour.
- Ground coriander – citrusy note common in curries.
- Turmeric – warm, peppery colour and flavour.
- Cayenne – adds mild heat.
- Cinnamon – a subtle savoury warmth.
- Chilli flakes – optional extra heat.
- Tomato puree – builds the sauce base.
- Full-fat coconut milk – for creaminess.
- Tinned tomatoes – for body and acidity.
- Vegetable broth/stock – use good quality stock for best flavour.
- Quinoa – rinsed, for protein and texture.
See the recipe card below for exact quantities and full details.
Substitutions
- Pumpkin alternatives – butternut squash or sweet potato work well, and you can also use pumpkin purée if you prefer a smoother sauce.
- Oil – any neutral cooking oil is fine if you don’t have coconut or olive oil.
- Quinoa – replace with rice, lentils or chickpeas if desired. Quinoa can also be cooked separately and served on the side.
- Vegetables – add bell pepper, broccoli, cauliflower or your preferred veg for extra colour and nutrition.
- Spices – you can swap the spice mix for 1.5 tbsp mild curry powder, or add cumin or mustard seeds for a different flavour profile.
Variations
- Spicy: increase the chilli, cayenne and chilli flakes to taste.
- Deluxe: roast a halved pumpkin and serve the curry inside the roasted shell for a striking presentation; finish with fresh coriander and a squeeze of lime or lemon.
- Protein boost: add tofu, chicken, prawns or beef if you want more protein than quinoa provides.
- Kid-friendly: reduce the hot spices to suit young palates.
There are related recipes such as butternut squash and chickpea curry that follow similar methods and flavours.
How to make Pumpkin Curry
Step 1: Deseed, peel and cut the pumpkin into small cubes.
Step 2: Heat a large pot over medium heat and add the coconut or olive oil, garlic and red onion with a pinch of salt and pepper until fragrant and sizzling.
Step 3: Stir in the spices, diced ginger, tomato puree and the pumpkin pieces. Fry for 3–4 minutes to bloom the spices.
Step 4: Add the coconut milk, tinned tomatoes, vegetable stock and rinsed quinoa. Stir, reduce to a gentle simmer and cook for 30–35 minutes, stirring every 10 minutes, until the pumpkin is tender and quinoa is cooked.
Hint: Rinse quinoa thoroughly before adding it to the pot to remove any bitterness.
Leftovers
Store leftovers in an airtight container in the fridge for 4–5 days. For longer storage, freeze in a suitable container for 3–4 months. Reheat gently on the stove or in the microwave, adding a splash of water, stock or milk if the sauce has thickened.
What to serve with Pumpkin Curry
- Cauliflower rice
- Gluten-free naan
- Basmati rice
- Bombay potatoes
Recipe FAQs
Yes. Fry the aromatics and spices first, then transfer everything to a slow cooker and cook on high for about 3.5 hours or low for 6–7 hours.
Pumpkin curry combines pumpkin, coconut milk, stock, a blend of spices and other vegetables to create a rich, savoury-sweet dish.
Any edible pumpkin is suitable; a smaller sugar pumpkin or Japanese pumpkin gives good texture and flavour. Using fresh cubes rather than purée helps control the curry’s consistency.
More Pumpkin Recipes
- Pumpkin and Butternut Squash Soup
- Pumpkin Oatmeal
- No-Bake Pumpkin Pie
- Roasted Pumpkin Salad
You might also like…
Dinner
Vegetable Curry
Dinner
Sweet Potato and Chickpea Curry
Dinner
Vegetable Tagine
Sides
How to Cook Quinoa
Tried this Pumpkin Curry? Please leave a star rating and a comment to share how it turned out. P.S. Never miss a new recipe—subscribe to receive healthy recipes by email and enjoy a free recipe eBook when you sign up!
Pumpkin Curry
Ingredients
- 660 g pumpkin, sliced into small cubes (peeled and deseeded weight)
- 1 heaped tbsp coconut oil or olive oil
- 1 red onion, diced
- 2 garlic cloves, crushed
- Thumb size piece of ginger, diced
- 1/2 tsp paprika
- 1/2 tsp ground coriander
- 2 tsp turmeric
- 1/2 tsp cayenne
- 1/2 tsp cinnamon
- Pinch chilli flakes
- 2 heaped tbsp tomato puree
- 400 ml can full-fat coconut milk
- 400 g can tinned tomatoes
- 500 ml vegetable broth/stock, good quality
- 200 g raw quinoa, rinsed in cold water
Instructions
-
Prepare the pumpkin by deseeding, peeling and chopping into small cubes.
-
Heat a large pot over medium heat and add the oil, garlic and onion with a pinch of salt and pepper. Cook until fragrant.
-
Add the spices, fresh ginger, tomato puree and pumpkin pieces. Stir and fry for 3–4 minutes.
-
Pour in the coconut milk, tinned tomatoes, stock and rinsed quinoa. Stir well, reduce to a simmer and cook for 30–35 minutes, stirring periodically, until the pumpkin and quinoa are tender.
Notes
Substitutions & Variations: Options are listed above in the post.
To Store: Keep in an airtight container in the fridge for 4–5 days. Reheat gently and add a splash of liquid if needed.
To Freeze: Freeze for 3–4 months in a suitable container. Thaw in the fridge before reheating.
Tip 1: Try different vegetables based on what you have available.
Tip 2: Increase the hot spices if you prefer a spicier curry.
Tip 3: Add meat or seafood if you are not keeping the dish vegan; extra-firm tofu works well for a plant-based protein boost.