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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Pumpkin coconut curry

February 2, 2016 by Ania - 134

easy, gluten-free, healthy, Indian-cuisinego to recipe

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pumpkin coconut curry top down

A good warming curry is one of my favourite things to eat in cold weather. Being able to transform a bunch of everyday ingredients into a mouth-watering dish with a judicious use of spices feels like culinary wizardry.

One day, I am hoping to be able to visit India and get some curry making lessons from a master. For now, I have to rely on my general cooking knowledge, experience of eating various curries over the years and a method of trial and error.

The spicing of this dish took me a few goes and I’m really pleased with the final result. It is super simple and quick to make and even though dry roasting and then grinding your own spices is preferable to using an already ground one, sometimes speed and convenience are more of a consideration.

This pumpkin coconut curry has a bit of a kick (use less chilli if you don’t like hot food) which is nicely soothed by the cooling coconut sauce. It’s delicious with dry roasted cashews and fresh coriander leaves on top. As curries and stews tend to gain more flavour over time, make this dish a day ahead and I promise that you’ll have a sudden urge to lick your plate clean;).

pumpkin coconut curry close up

pumpkin coconut curry

4.94 from 50 votes
Print
  • serves: 4
  • prep: 15 min
  • cooking: 30 min

Ingredients

  • about 600 g pumpkin or butternut squash, cut into equal size cubes
  • 2 tbsp rapeseed / canola oil
  • 1 tsp black mustard seeds
  • 1 small red onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 4 tsp finely grated ginger
  • 1 tsp ground cumin
  • ½-1 hot red chilli, sliced
  • ¼ tsp hot chilli powder
  • 1½ tsp garam masala
  • 1½ tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1-2 tsp maple syrup
  • a handful of coriander, stalks chopped* + leaves for serving
  • 2 cups / 1 tin full-fat coconut milk
  • ½ tin chopped tomatoes / 1 large tomato (peeled and chopped)
  • about 1¼ tsp fine sea salt
  • lime wedges, to serve
  • handful of cashews, lightly toasted (to serve)

Method

  1. OPTIONAL STEP: I prefer my pumpkin caramelised so instead of cooking it in the curry sauce, I roasted it in the oven. I drizzled it with olive oil, sprinkled with some salt and baked on a baking tray in a 200° C / 390° F oven for about 30 mins.
  2. Heat up oil on a medium heat, in a heavy bottom pan. Once the oil is hot, add mustard seeds and wait until they start popping, stirring from time to time. Wait another minute before adding onion.
  3. Add chopped onion, sweat it gently, stirring from time to time until it gets almost soft.
  4. Add garlic, ginger, fresh chilli and chopped coriander stalks. Cook for 2 minutes stirring frequently so that ginger does not stick to the pan.
  5. Now add all the ground spices and 1 tsp of salt. Reduce the heat to low and coat everything in the pot in spices. Stir frequently, cook for 1-2 minutes until all spices are fragrant.
  6. Add chopped tomatoes and ¼ cup / 60 ml of water. Cook for 2 minutes until tomatoes become mushy.
  7. Add coconut milk and pumpkin. Let everything come to a gentle boil, simmer covered until pumpkin is tender. If you’re roasting the pumpkin, simmer the sauce for about 10 minutes.
  8. Taste and adjust spicing if needed. I added a bit more salt and a 2 teaspoons of maple syrup.
  9. Serve with coriander leaves and chopped cashews on top, with basmati rice or a roti. A side of spicy coconut kale goes really well with it too.

Notes

* You can leave coriander stalks whole and remove them before serving the curry or chop them up finely and leave them in.

As with most curries and stews, the flavours of this dish benefit from being made a day ahead.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Susan A Murphy says

    August 18, 2019 at 4:42 pm

    We had been saving a Seminole pumpkin for a special dish and this was just the one to use it in! We made it last night (thankully a double batch) and took it over to my dad’s and wife’s for dinner. We were all amazed at our good fortune! This was one of the best things I’ve ever made or eaten. I don’t normally like to use so many superlatives, but they are necessary here! We didn’t use any hot chilis, and left out the maple syrup, but otherwise followed the recipe exactly. We also made the spicy kale (without the spice) and it too, was fabulous and a perfect accompaniment to this dish. Thank you so much for sharing this! I can’t wait to make more of your recipes!

    Reply
    • Ania says

      August 19, 2019 at 11:13 am

      Thank you, Susan! I am delighted to hear that! x Ania

      Reply
  2. Fiona Lynne says

    September 18, 2019 at 11:17 pm

    My husband cooked this tonight after I sent him the recipe and it was DELICIOUS. Definitely a keeper! Thank you!

    Reply
    • Ania says

      September 21, 2019 at 10:24 am

      Thanks, Fiona! I’m really happy to hear that! x Ania

      Reply
  3. Laura Pe says

    October 21, 2019 at 5:37 am

    I love this recipe. It has a great consistency, not too thick, not too runny. Great flavor, nice way to use any leftover pumpkin. I made a few changes to make it more kid friendly: omitted fresh chili, decreased hot chili powder to 1/8 of a teaspoon and used cardamom instead of mustard seeds (I didn’t have mustard seeds at home and I love cardamom).

    Reply
    • Ania says

      October 21, 2019 at 11:04 am

      I’m so pleased to hear that you enjoy it, Laura! Thank you for taking the time to leave a review and rate the recipe – much appreciated! Ania

      Reply
  4. Katy says

    October 24, 2019 at 12:07 pm

    Made this tonight and loved it. I used fresh squeezed coconut milk which really made it perfect. This is the first recipe of yours I’ve tried. Now I’ll be sure to try some of your others.

    Reply
    • Ania says

      October 24, 2019 at 12:54 pm

      Thanks, Katy! That’s lovely to hear! Ania

      Reply
  5. Sandra says

    October 29, 2019 at 8:33 pm

    This was absolutely delicious! I think I could eat it every day and it will definitely be making a regular appearance in our dinner rotation. The only change I made was to eliminate the tomatoes because I’m allergic to them and I “heaped” the spices except for the Chili powder. Thank you for sharing!

    Reply
  6. Sandra says

    October 29, 2019 at 8:38 pm

    Oops, I don’t think I hit the star rating when I submitted my comment. Definitely a 5/5!

    Reply
    • Ania says

      October 29, 2019 at 8:44 pm

      Thank you, Sandra! I am delighted to hear that you enjoyed this dish so much! And thank you for taking the time to rate the recipe – much appreciated! x Ania

      Reply
  7. Marlene says

    November 18, 2019 at 5:10 am

    Hi Ania – This is definitely my new ‘go to’ vegetarian curry recipe! I have made it with roasted pumpkin and also with roasted butternut squash – the pumpkin held its form better but both were tasty. The spices were a perfect blend , and while Premium coconut milk is always the richer flavour, it was still really good with reduced fat coconut milk. I like to add chickpeas and sometimes cauliflower. I use maple syrup every chance I get, but when I ran out, used brown sugar – yum to that! Served over brown basmati, with steamed baby bok choy. So delicious! Thanks for the recipe!

    Reply
    • Ania says

      November 18, 2019 at 3:27 pm

      Thanks Marlene! I am delighted to hear that you enjoyed it so much! Ania

      Reply
  8. Julia says

    January 3, 2020 at 10:06 pm

    Soo yummy 😋. 👍

    Reply
    • Ania says

      January 4, 2020 at 2:26 pm

      Thank you 🙂

      Reply
  9. Loreta says

    January 6, 2020 at 9:22 am

    Delicious!

    Reply
  10. Katy says

    January 29, 2020 at 10:48 am

    This recipe has become a family favorite. The flavors are amazing. We are fortunate to live in a place where we can get fresh coconut milk and that takes it to the next level!

    Reply
    • Ania says

      January 29, 2020 at 2:52 pm

      That’s Katy, I’m so happy to hear that! And I can only imagine how much better fresh coconut milk must make it taste. Ania

      Reply
  11. Catherine says

    March 15, 2020 at 7:03 pm

    We are on quarantine in the US and I am going to try this tonight with frozen cubed butternut squash. Wish me luck! May add some frozen chopped okra as well – if you have any tips for going from frozen, let me know! Will revert – crazy times and this looks comforting so thanks x

    Reply
    • Ania says

      March 16, 2020 at 2:47 pm

      It is crazy times indeed, Catherine. That could work although I would recommend defrosting cubed butternut squash at room temperature first. Hope it worked well enough and that you enjoyed your meal. x Ania

      Reply
  12. Prue says

    August 4, 2020 at 10:49 am

    Delicious recipe thank you! I added tamarind paste to offset the sweetness of the pumpkin. Will be making this one again

    Reply
    • Ania says

      August 4, 2020 at 12:39 pm

      Thanks, I am glad to hear that you enjoyed it enough to make it again. Ania

      Reply
  13. Braighlee says

    September 14, 2020 at 2:31 am

    Delicious! 10/10 would recommend. Can’t wait to look for more great recipes here!

    Reply
    • Ania says

      September 14, 2020 at 8:37 pm

      I’m delighted to hear that, Braighlee! And thanks so much for taking the time to let me know that you enjoyed it so much. I hope you’ll enjoy my other recipes just as much. Ania

      Reply
  14. Vidwata Mohta says

    October 8, 2020 at 4:50 pm

    Yummilicious. It is fall, and for the first time I am cooking pumpkin 🎃. I loved the idea of roasting it with a drizzle of olive oil. Also being an Indian I had all the spice you mentioned. It was a smooth ride making this aromatic dish! My family polished it off in a jiffy. Changes made omitted garam masala as we don’t like the heat it generates and substituted maple syrup by a pinch of sugar. This is a keeper!

    Reply
    • Ania says

      October 9, 2020 at 12:03 pm

      Thanks so much, Vidwata. I’m delighted to hear that you enjoyed this curry and thanks for taking the time to let me know that you did – much appreciated. Ania

      Reply
  15. Nicola Franks says

    October 25, 2020 at 6:59 pm

    What a fabulous curry! Got a pumpkin in my veg box, and this is the perfect warming autumn dish to make with it! Lovely blend of spices, great consistency and flavour. I added some red lentils (pre-cooked) and roasted the pumpkin first, as suggested. Big hit with the family.

    Reply
    • Ania says

      October 25, 2020 at 10:47 pm

      Thanks, Nicola. I’m delighted to hear that you enjoyed this curry and thanks so much for taking the time to let me know – much appreciated. Ania

      Reply
  16. Martha says

    November 2, 2020 at 9:28 pm

    This was a delicious curry and used up a Halloween pumpkin. Do you happen to know how many calories are in a serving.? We had this on a low calorie day on our diets. Will make this again. Very nice.

    Reply
    • Ania says

      November 3, 2020 at 6:44 pm

      Thanks Martha, I’m so glad your enjoyed it. Unfortunately, I have no idea about calories – I don’t have any means of calculating this kind of information in my current website, but hoping to be able to include it in the next edition – which should be launching in the new year. Ania

      Reply
  17. Rebecca says

    November 22, 2020 at 8:40 pm

    This was a really lovely recipe. I added some chick peas I roasted and omitted the chillis as was making for kids. Made the sauce in my pressure cooker a day ahead, combined to heat through and was full of flavour.

    Reply
    • Ania says

      November 23, 2020 at 2:06 pm

      Thanks Rebecca, that’s great to hear tat you and your kids enjoyed this. Ania

      Reply
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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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