How to make pumpkin curry recipe

Easy roast pumpkin curry on the stovetop:

Preheat and Prepare:

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

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.

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.

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.

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.

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.

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.

Final Seasoning:

• Taste the curry and adjust the seasoning if necessary. Stir in the chopped fresh basil just before serving.

Serve:

• Serve the pumpkin curry hot with a side of rice or mashed potatoes. Enjoy!

Instant pot pumpkin curry Instructions:

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.

Add Spices and Garlic:

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

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.

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.

Release Pressure:

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

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.

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 instructions:

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.

Add Garlic and Spices:

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

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.

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.

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.

Add Basil and Serve:

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