Easy Pumpkin Curry recipe: best roast pumpkin curry

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Easy Pumpkin Curry recipe: best roast pumpkin curry (stovetop, instant pot, crockpot) – If you’re searching for the perfect balance of flavor and comfort, this pumpkin curry recipe is exactly what you need. This easy pumpkin curry recipe combines tender pumpkin with aromatic spices, all simmered in creamy coconut milk for a dish that’s both hearty and satisfying. Whether you’re craving an authentic Thai pumpkin curry or a cozy homestyle pumpkin curry, this one-pot pumpkin curry recipe has you covered.

We’re talking so much flavor, Thai curry paste, and amazing pumpkin chickpea curry goodness the whole family will love! It’s one of the best Thai curries any time of year. 

One of the best things about this roast pumpkin curry is its versatility. You can make it as mild or as spicy as you like, and it’s naturally vegan and gluten-free, making it a fantastic option for those with dietary restrictions. The rich coconut milk adds a luscious texture that pairs perfectly with the roasted pumpkin, creating a Thai red pumpkin curry dish that’s bursting with flavor. 

Naturally vegan pumpkin curry recipe 

This pumpkin curry with coconut milk is not only delicious but also incredibly easy to prepare. Whether you’re using a stovetop, slow cooker, or Instant Pot, this one-pot pumpkin curry recipe fits seamlessly into your cooking routine. The roasting step enhances the natural sweetness of the pumpkin, elevating the curry to new levels of depth and complexity.

Whether you make this delicious Thai pumpkin curry as a meal prep (because it’s a great recipe to enjoy the next day) or make it fresh, this savory pumpkin recipe makes a delicious dish!

Perfect for weeknight dinners or special occasions, this pumpkin curry recipe brings the authentic taste of Thai cuisine right into your home. Serve this easy Thai pumpkin curry with rice, brown rice, quinoa, or your favorite bread for a complete meal that’s sure to impress. Once you try this easy pumpkin curry recipe, it will quickly become a staple in your kitchen, delighting family and friends with its vibrant flavors and comforting warmth.

In this easy pumpkin curry recipe we’re covering 

What’s great about this Delicious and Better than takeout easy vegan pumpkin curry dish:

• It’s easy to make
• Budget friendly vegan dinner – made with only a few easy to get and low cost ingredients that all taste amazing
• A great vegan autumn recipe 
• Freezer friendly 
• Very healthy
• Vegan, gluten free, soy free and nut free

Why you’re going to love this Authentic Thai Pumpkin Curry recipe 

You’re going to love this Authentic Thai pumpkin curry recipe because it brings together the perfect blend of sweet, savory, and spicy flavors in a dish that’s both comforting and vibrant. The creamy coconut milk pairs beautifully with tender, roasted pumpkin, creating a rich and satisfying texture that feels indulgent yet wholesome. Each bite bursts with the warm, aromatic spices of Thai cuisine, offering a delightful balance that keeps you coming back for more.

Plus, this recipe is incredibly versatile and easy to make. Whether you’re cooking for a busy weeknight dinner or a special occasion, it requires minimal effort while delivering maximum flavor. It’s naturally vegan and gluten-free, making it an inclusive dish that everyone at the table can enjoy. The freshness of the ingredients and the authentic Thai flavors ensure that this pumpkin curry will quickly become one of your go-to favorites, perfect for cozy nights or when you want to impress with something truly special.

Origins of yellow curry

Yellow curry, also known as “gaeng garee” or Thai curry, has its origins in the rich culinary traditions of Thailand. This dish is a testament to the blending of cultural influences, primarily from India, with the distinct flavors and ingredients native to Thailand.

Origins and Cultural Influence:

Yellow curry is believed to have been influenced by Indian cuisine, particularly by the Indian yellow curry, also known as “kari.” Indian traders and Buddhist missionaries who traveled to Thailand centuries ago brought with them spices such as turmeric, cumin, and coriander, which are key ingredients in yellow curry. Over time, these spices were incorporated into Thai cuisine, giving birth to a unique curry that reflects both Indian and Thai culinary traditions.

Characteristics of Yellow Curry:

Unlike its red and green counterparts, yellow curry is milder and has a more subtle sweetness, largely due to the use of turmeric, which gives it its signature golden hue. The curry is typically made with a blend of spices like turmeric, cumin, coriander, and fenugreek, combined with other Thai staples such as lemongrass, galangal, garlic, and shallots. Coconut milk is a crucial ingredient, providing a rich and creamy texture that balances the warmth of the spices.

In Thai culture, yellow curry is considered comfort food and is often enjoyed with steamed jasmine rice or rice noodles. It is a popular dish in both Thai households and restaurants, beloved for its balance of flavors—spicy, sweet, and savory. While it has its roots in ancient culinary exchanges, yellow curry has become a distinctly Thai dish, showcasing the country’s ability to adapt and transform foreign influences into something uniquely its own.

Today, yellow curry is enjoyed worldwide, both in traditional forms and in modern adaptations, continuing to be a symbol of Thailand’s rich and diverse culinary heritage.

Equipment needed to make One pot pumpkin curry 

To make this pumpkin curry recipe, you’ll need the following equipment:

1. Chef’s Knife: For cutting and preparing the pumpkin, onions, and other vegetables.

2. Cutting Board: A sturdy surface to chop and slice your ingredients.

3. Large Pot or Dutch Oven: For cooking the curry on the stovetop. A heavy-bottomed pot works well to evenly distribute heat.

4. Instant Pot or Crockpot (Optional): If you prefer to use a pressure cooker or slow cooker for the recipe, either an Instant Pot or Crockpot will be needed.

5. Wooden Spoon or Silicone Spatula: For stirring the ingredients as they cook, ensuring even mixing and preventing sticking.

6. Measuring Spoons: To accurately measure the spices, curry paste, and other seasonings.

7. Can Opener: To open cans of coconut milk, chickpeas, or beans.

8. Ladle: For serving the curry once it’s done.

9. Peeler (Optional): If you prefer to peel the pumpkin before cooking, a vegetable peeler can help with this task.

Having these tools on hand will make preparing your pumpkin curry recipe easier and more efficient.

Pumpkin Curry recipe ingredients 

Here’s a breakdown of the ingredients in my easy pumpkin curry recipe:

Primary Ingredients:

    1.    Pumpkin (1, 4-pound pumpkin):

    •    The star of the dish, pumpkin adds a natural sweetness and hearty texture. It’s rich in vitamins A and C, fiber, and antioxidants. Slice the pumpkin or cut into pumpkin chunks as you prefer. There’s no wrong way to cut the fresh pumpkin for this good curry! Tip: chop and store any extra pumpkins you have during pumpkin season and freeze them pre-mixed with your favorite veggies. It’s a great way to always have extra veggies waiting in the freezer, waiting to be turned into your favorite pumpkin recipes.

    2.    Red Onions (3, diced):

    •    Red onions provide a mild sweetness and depth of flavor, forming the aromatic base of the curry. Alternatively, you can substitute the red onion for yellow onion onions of your choice. 

    3.    Canned Chickpeas or Kidney Beans (2 cans, drained and rinsed):

    •    These legumes add protein and a creamy texture, making the curry more filling and nutritious. They provide the plant-based protein in the delicious pumpkin curry. For extra large and tender chickpeas opt for a can of chickpeas from a glass. 

    4.    Large Tomatoes (3, chopped):

    •    Fresh tomatoes contribute acidity and freshness, balancing the richness of the coconut milk.

Spices and Seasonings:

    5.    Red or Yellow Curry Paste (3 tablespoons):

    •    This Thai kitchen staple is a concentrated blend of spices and herbs, such as lemongrass, garlic, and chilies, infuses the curry with authentic Thai flavors. Thai red curry paste is a key ingredient in creating the creamy final result of the delicious red curry sauce. 

    6.    Garlic (3 cloves, minced):

    •    Garlic adds a pungent, savory note that enhances the overall flavor profile of the curry.

    7.    Mild Curry Powder (3 tablespoons):

    •    A blend of spices like coriander, cumin, and turmeric that adds warmth and a mild spiciness to the dish.

    8.    Paprika (2 tablespoons):

    •    Paprika contributes a mild sweetness and vibrant color to the curry.

    9.    Turmeric (2 teaspoons):

    •    Turmeric adds earthiness and a golden hue, with anti-inflammatory properties.

    10.    Tamari Sauce (2 tablespoons):

    •    A gluten-free soy sauce alternative that adds a salty, umami depth to the curry.

    11.    Salt (1/3 teaspoon, more to taste):

    •    Essential for enhancing all the flavors in the dish. Adjust to taste as needed.

Liquids:

    12.    Coconut Milk (1, 15 oz can):

    •    Coconut milk provides a rich, creamy texture and subtle sweetness, balancing the spices and giving the curry its luxurious consistency. I like to use a full-fat coconut milk to get the best vegan curry creaminess.

Herbs:

    13.    Fresh Basil (1 bunch, chopped):

    •    Fresh basil adds a burst of herbal freshness and aromatic flavor, finishing the curry with a bright note.

Oil:

    14.    Olive Oil or Coconut Oil (3 tablespoons):

    •    Used for sautéing the onions and garlic, as well as roasting the pumpkin if desired. Coconut oil can enhance the tropical flavor of the dish, while olive oil offers a more neutral taste.

Each ingredient plays a crucial role in building the layers of flavor, texture, and aroma that make this pumpkin curry recipe so delicious and satisfying.

Pumpkin Curry with milk tips and tricks 

Enhancing Flavor with Spices:

To deepen the flavors in your pumpkin coconut curry, try blooming the spices by sautéing them briefly in a little oil until they become aromatic before incorporating them into the dish.

Out-of-Season Options:

You can still enjoy this yellow curry year-round by using canned pumpkin purée, which has a long shelf life. Alternatively, substitute the pumpkin with butternut squash for a slightly different flavor profile—both work well!

Roasting the Pumpkin:

Roasting the pumpkin prior to adding it to the curry enhances its natural sweetness and flavor. However, if you’re using an Instant Pot or Crockpot, you can skip the roasting step. For baking, slice the pumpkin, or cut it into cubes if you prefer. When using the Instant Pot or slow cooker, cubing the pumpkin is ideal as it helps the pumpkin become tender during cooking. The pumpkin cubes will become deliciously tender in a pressure cooker.

Making a Creamier Curry:

For a richer, creamier curry, consider increasing the amount of coconut milk and reducing the vegetable broth accordingly.

For a Chunky Texture:

If you prefer a curry with more texture, make larger slices of the pumpkin pieces. This way, you’ll get a creamy sauce with satisfying chunks of pumpkin.

Achieving the Creamiest Sauce:

For an ultra-creamy curry, blend half of the cooked pumpkin curry and then stir it back into the pot. This technique gives you a smooth and luscious sauce while still maintaining some texture.

Easy pumpkin curry recipe 

This flavorful pumpkin curry is a warm and comforting dish that’s perfect for cozy evenings. Made with tender pumpkin, aromatic spices, and creamy coconut milk, it’s a delicious and hearty meal that’s easy to prepare. Whether you use an Instant Pot, Crockpot, or stovetop, this versatile curry is sure to become a family favorite. Serve it with rice or mashed potatoes for a satisfying and wholesome dinner.

Roast pumpkin curry recipe Ingredients:

• 3 tbsp olive oil, or coconut oil
• 1 (4 pound) pumpkin, for instant pot + slow cooker: peeled, seeded, and cut into 1-inch cubes
• 3 red onions, diced
• 2 15oz cans chickpeas or kidney beans, or your favourite type of beans
• 3 large tomatoes, chopped
• 3 tablespoons red curry paste or yellow curry paste 
• 3 cloves garlic, minced
• 3 tbsp mild curry powder
• 2 tbsp paprika
• 2 tsp turmeric
• 2 tbsp tamari sauce
• 1 15oz can coconut milk
• 1/3 teaspoon Salt, more to taste if needed 
• 1 bunch fresh basil, chopped

How to make pumpkin curry recipe: Thai step by step guide 

Pumpkin curry on the stovetop 

Easy roast pumpkin curry on the stovetop:

    1.    Preheat and Prepare:

Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.

    2.    Prepare the Pumpkin:

Rinse the pumpkin and carefully cut off one end. Place the pumpkin flat side down on a cutting board to stabilize it, then carefully cut it in half. Use a spoon to scoop out the seeds, and slice the pumpkin into roughly 1-inch thick slices.

    3.    Season and Roast:

Arrange the pumpkin slices on the prepared baking tray. Drizzle with 2 tablespoons of olive oil, and sprinkle with 2 tablespoons of curry powder, 1 tablespoon of paprika, and salt to taste. Toss the slices to evenly coat them with the oil and seasonings.

Bake in the preheated oven for 25-30 minutes, or until the pumpkin is golden on the outside and tender on the inside.

Making the pumpkin curry sauce

• 4.    Cook the Curry Base:
• While the pumpkin is roasting, heat the remaining 2 tablespoons of olive oil in a large pot or pan over medium heat. Add the diced red onion and cook for a few minutes until it begins to soften.
•     5.    Add Ingredients:
• Add the drained chickpeas (or beans), chopped tomatoes, and minced garlic to the pan. Stir to combine.
• Season with the remaining 1 tablespoon of curry powder, 1 tablespoon of paprika, turmeric, tamari sauce, and salt to taste. Stir everything together.
•     6.    Simmer the Curry:
• Pour in the coconut milk and add the red curry paste. Stir well to combine all the ingredients.
• Bring the mixture to a boil, then reduce the heat and let it simmer for a few minutes.
•     7.    Incorporate the Roasted Pumpkin:
• Once the pumpkin slices are done roasting, carefully add them to the curry mixture. Gently stir to combine, and let the dish simmer for an additional few minutes to allow the flavors to meld.
•     8.    Final Seasoning:
• Taste the curry and adjust the seasoning if necessary. Stir in the chopped fresh basil just before serving.
•     9.    Serve:
• Serve the pumpkin curry hot with a side of rice or mashed potatoes. Enjoy!

Instant pot pumpkin curry recipe Instructions:

    1.    Sauté the Onions:

Turn the Instant Pot to the “Sauté” mode. Add the olive oil or coconut oil. Once the oil is hot, add the diced red onions and sauté for about 3-4 minutes, until they start to soften.

    2.    Add Spices and Garlic:

Add the minced garlic, curry powder, paprika, and turmeric. Sauté for another 1-2 minutes until the spices are fragrant.

    3.    Add Pumpkin and Other Ingredients:

Add the cubed pumpkin, chopped tomatoes, drained chickpeas or kidney beans, tamari sauce, red or yellow curry paste, and salt. Stir to coat everything evenly.

    4.    Pressure Cook:

Pour in the coconut milk and give everything a good stir. Close the lid and set the Instant Pot to “Pressure Cook” (or “Manual”) on high pressure for 8 minutes.

    5.    Release Pressure:

Once the cooking time is complete, carefully do a quick release of the pressure by turning the valve to “Venting.”

    6.    Final Adjustments:

Open the lid and stir the curry. Taste and adjust the seasoning if needed. If the curry seems too thick, you can add a bit more coconut milk or water to reach the desired consistency.

    7.    Add Basil and Serve:

Stir in the chopped fresh basil just before serving. Serve the pumpkin curry hot with rice or mashed potatoes.

Slow cooker pumpkin curry step by step instructions 

    1.    Sauté the Onions (Optional):

If your Crockpot has a sauté function, heat the olive oil or coconut oil in the Crockpot and sauté the diced onions for 3-4 minutes until they soften. Alternatively, you can sauté the onions in a pan on the stovetop.

    2.    Add Garlic and Spices:

Add the minced garlic, curry powder, paprika, and turmeric. Sauté for another 1-2 minutes until fragrant.

    3.    Combine Ingredients in the Crockpot:

Add the cubed pumpkin, chopped tomatoes, drained chickpeas or kidney beans, tamari sauce, red or yellow curry paste, and salt to the Crockpot. Stir everything to combine.

    4.    Cook:

Pour in the coconut milk and stir to ensure everything is evenly mixed.

Cover the Crockpot and cook on Low for 6-8 hours or on High for 3-4 hours, until the pumpkin is tender and the flavors are well combined.

    5.    Final Adjustments:

Once the cooking time is complete, taste the curry and adjust the seasoning if needed. If the curry is too thick, you can add a bit more coconut milk or water.

    6.    Add Basil and Serve:

Stir in the chopped fresh basil just before serving. Serve the pumpkin curry hot with rice or mashed potatoes.

Pumpkin curry recipe flavor variations and toppings

Here are some delicious vegetarian pumpkin curry recipe variations, add-ins, and toppings to enhance the flavor and texture of your dish:

Flavor Variations:

1. Sweet and Spicy:

   Add a touch of honey or maple syrup and a pinch of red pepper flakes or chopped fresh chili peppers for a sweet and spicy contrast.

2. Thai-Inspired:

   Incorporate kaffir lime leaves, Thai basil, and a splash of lime juice to give the curry a vibrant Thai flavor.

3. Indian Twist:

   Use garam masala and a dash of cream instead of coconut milk for a rich, Indian-style pumpkin curry.

4. Creamy Coconut and Peanut:

   Stir in a few tablespoons of peanut butter or crushed peanuts for a creamy, nutty twist.

5. Roasted Garlic:

   Add roasted garlic to the curry for a deeper, sweeter garlic flavor that complements the pumpkin.

Add-Ins:

1. Vegetables:

   – Bell Peppers: Adds sweetness and crunch.

   – Spinach or Kale: Adds a leafy green element and boosts nutrition.

   – Sweet Potatoes or Carrots: Enhances sweetness and adds texture.

   – Green Beans or Snap Peas: Adds freshness and a slight crunch.

2. Legumes:

   – Lentils: Adds protein and a hearty texture.

   – Black Beans: Provides additional protein and fiber.

3. Fruits:

   – Pineapple Chunks: Adds a tropical sweetness.

   – Apples or Pears: Adds a touch of sweetness and complexity.

Toppings:

1. Fresh Herbs:

   – Cilantro: Adds a fresh, citrusy flavor.

   – Thai Basil: Complements Thai-inspired versions with its aromatic flavor.

2. Crunchy Elements:

   – Chopped Nuts: Such as cashews or almonds, for added crunch and richness.

   – Toasted Coconut Flakes: Adds a nutty, slightly sweet crunch.

3. Garnishes:

   – Chili Flakes or Sliced Fresh Chilies: Adds extra heat if desired.

   – Lime Wedges: Provides a zesty contrast and freshness.

4. Creaminess:

   – Greek Yogurt or Coconut Cream: Swirl in a dollop for added creaminess and tang.

5. Rice or Noodles:

   – Jasmine Rice or Basmati Rice: Complements the curry perfectly.

   – Rice Noodles or Egg Noodles: For a different texture and added heartiness.

These variations, add-ins, and toppings can transform your vegetarian pumpkin curry into a unique and exciting dish every time you make it.

How to serve Authentic pumpkin curry 

To serve this authentic pumpkin curry and complement it with vegetarian sides, consider the following ideas:

Vegetarian Side Ideas:

1. Steamed Jasmine Rice:

   A classic pairing, jasmine rice’s fragrant and fluffy texture complements the creamy curry beautifully.

2. Coconut Rice:

   Infused with coconut milk and a hint of sweetness, this rice adds an extra layer of flavor that matches the curry’s richness.

3. Quinoa:

   This protein-packed grain adds a nutty flavor and a slight crunch, making it a nutritious alternative to rice.

4. Naan Bread:

   Soft, pillowy naan is perfect for scooping up the curry and adding a satisfying, hearty element.

5. Raita:

   A cooling yogurt-based side with cucumber, mint, and spices can balance the curry’s heat and add a refreshing touch.

6. Vegetable Samosas:

   These crispy, spiced pastries filled with potatoes and peas are a great addition for extra texture and flavor.

More delicious side ideas

7. Roasted Cauliflower:

   Lightly seasoned and roasted, cauliflower adds a crispy, caramelized contrast to the creamy curry.

8. Indian-style Spiced Potatoes:

   Potatoes cooked with cumin, coriander, and turmeric can complement the curry’s flavors and add a comforting side dish.

9. Fresh Cucumber Salad:

   A simple salad with cucumbers, tomatoes, and a light vinaigrette adds a crisp, refreshing contrast.

10. Chickpea Salad:

    A protein-rich salad with chickpeas, bell peppers, red onions, and a tangy lemon dressing offers a bright, satisfying side.

11. Mixed Green Salad:

    Tossed with a light vinaigrette, this provides a fresh and crunchy element that contrasts nicely with the rich curry.

12. Pickles and Chutneys:

    Indian-style pickles and chutneys, such as mango or mint chutney, add zesty and sweet flavors that complement the curry.

These sides enhance the meal, offering a range of textures and flavors that pair wonderfully with the creamy, spiced pumpkin curry.

How to store and reheat leftover Pumpkin curry 

Storing and Reheating Leftover Pumpkin Curry:

Storing Leftovers:

1. Cool Properly:

   Allow the pumpkin curry to cool to room temperature before storing. This helps prevent condensation and maintains the texture.

2. Use Airtight Containers:

   Transfer the curry to airtight containers to keep it fresh and prevent odors from other foods in the refrigerator. 

3. Refrigeration:

   Store in the refrigerator for up to 3-4 days. Ensure the container is sealed tightly.

4. Freezing:

   For longer storage, freeze the curry in airtight freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. If freezing, consider portioning it into smaller servings for easier thawing.

Reheating Leftovers:

1. Stovetop Method:

   – Transfer to a Pan: Place the curry in a saucepan or skillet.

   – Reheat Over Medium Heat: Stir occasionally to ensure even heating. Add a splash of water or vegetable broth if the curry is too thick.

   – Heat Thoroughly: Make sure the curry is heated to an internal temperature of at least 165°F (74°C).

2. Microwave Method:

   – Use a Microwave-Safe Dish: Transfer the curry to a microwave-safe container.

   – Cover Loosely: Cover with a microwave-safe lid or wrap to avoid splatters.

   – Reheat in Intervals: Heat on high in 1-2 minute intervals, stirring between intervals, until thoroughly heated. Ensure it reaches 165°F (74°C).

3. Instant Pot or Slow Cooker:

   – Transfer to the Appliance: Place the curry in the Instant Pot or slow cooker.

   – Reheat Function: Use the “Reheat” function on the Instant Pot or set the slow cooker to low heat. Stir occasionally and check the temperature.

Tips for Reheating:

– Check Consistency: After reheating, the curry may thicken. Adjust the consistency by adding a little water or coconut milk if needed.

– Stir Well: Always stir the curry during reheating to ensure even warmth and prevent hot spots.

– Avoid Reheating Multiple Times: Reheat only the portion you plan to consume to maintain quality and safety.

Proper storage and reheating will help maintain the flavor and texture of your pumpkin curry, ensuring it remains a delicious and satisfying meal.

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Pumpkin curry recipe FAQs

Pumpkin Curry Recipe FAQ and troubleshooting

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